Daily Vegan Recipe -One-Pan Salmon and Orzo
Daily Vegan Recipe -One-Pan Salmon and Orzo
INGREDIENTS
4 (4-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 shallot, diced
2 cloves garlic, minced
8 oz. orzo
1/4 c. red wine vinegar
2 c. low-sodium vegetable broth
1 tsp. dried oregano
Pinch crushed red pepper flakes
2 c. baby spinach
1 c. halved cherry tomatoes
1/2 c. crumbled feta
2 tbsp. freshly chopped herbs, such as basil, dill, and parsley
Lemon wedges, for serving
DIRECTIONS
- Season salmon with salt and pepper.
- In a large, deep sided skillet over medium heat, heat oil. Add salmon, skin side down and cook until salmon flakes easily with a fork or internal temperature reaches 140°, about 6 minutes per side. Remove salmon from skillet.
- Add shallot and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add orzo and cook, stirring, 1 minute. Add vinegar and stir until evaporated. Add broth and scrape any brown bits from bottom of pan. Season with oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, until orzo is tender 6 to 8 minutes. Lift lid and stir occasionally to ensure orzo isn’t sticking to the bottom of the pan.
- Stir in spinach, tomatoes, feta, and herbs. Return salmon to skillet.
- Serve with lemon wedges.