Pan-seared salmon folded through hob-cooked orzo with Greek yoghurt, lemon, garlic, and herbs for a light creamy finish.
ABy Annebala
Servings
4
4 piece Salmon fillets
1.5 cup Orzo pasta
0.75 cup Full-fat Greek yogurt
3 cup Chicken or vegetable stock
2 piece Lemon
4 clove Garlic cloves
2 piece Shallots
2 cup Baby spinach
3 tbsp Fresh dill
2 tbsp Fresh parsley
2 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
1 tsp Salt
0.5 tsp Black pepper
1 tbsp Butter
Calories
825 kcal
Protein
104g
Carbs
32g
Fat
32g
Fiber
3g
Sugar
9g
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Sear the Salmon
1. Pat the salmon fillets dry with kitchen paper and season both sides generously with salt, black pepper, and dried oregano. Heat olive oil in a large wide pan over medium-high heat until shimmering.
2. Place the salmon skin-side down and sear for 3–4 minutes without moving, until the skin is crisp. Flip and cook for a further 2 minutes. The salmon should be just cooked through and still slightly pink in the centre. Remove to a plate and set aside. Leave any oil in the pan.
4 piece Salmon fillets
Cook the Orzo
3. Reduce heat to medium. Add butter to the same pan, then add the finely sliced shallots. Cook, stirring, for 2–3 minutes until softened. Add the minced garlic and cook for a further 30 seconds until fragrant.
4. Add the orzo and stir to coat in the pan juices for 1 minute. Pour in the stock, bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 9–11 minutes, stirring frequently, until the orzo is al dente and has absorbed most of the stock. The mixture should be loose and creamy, not dry — add a splash of water if needed.
1.5 cup Orzo pasta,
3 cup Chicken or vegetable stock
Finish the Dish
5. Reduce heat to low. Stir in the baby spinach and let it wilt for 1 minute. Remove the pan from the heat and allow it to cool for 1–2 minutes — this is important so the Greek yogurt doesn't split. Stir in the Greek yogurt, the zest of both lemons, and the juice of 1.5 lemons. Season to taste with salt and pepper.
0.8 cup Full-fat Greek yogurt,
1.5 piece Lemon,
2 cup Baby spinach,
1 tsp Salt,
0.5 tsp Black pepper
6. Flake the seared salmon into large chunks and gently fold through the orzo. Scatter over the chopped fresh dill and parsley. Cut the remaining lemon half into wedges and serve alongside for squeezing at the table.
