Seasoned salmon gets a brief pan-fry and sits on nutty whole-wheat orzo pasta with chopped broccoli. A quick dressing made with bright, citrusy lemon juice and zest, olive oil and fresh herbs takes this dish from ordinary to extraordinary.

Salmon with Lemon-Herb Orzo & Broccoli

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

1 cup orzo, preferably whole-wheat

2 cups chopped broccoli (about 1/2 head)

3 tablespoons extra-virgin olive oil, divided

1 1/4 pounds skin-on salmon fillet, cut into 4 portions, patted dry

1/2 teaspoon salt

1/2 teaspoon ground pepper

4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley

2 teaspoons lemon zest

1 teaspoon lemon juice

1. Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.

2. Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.

3. Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.

4. Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.

Recipe nutrition per serving: 425 Calories, Total Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Carbohydrates: 32 g, Fiber: 8 g, Total Sugars: 1 g, Protein: 35 g, Sodium: 371 mg, Potassium: 675 mg, Vitamin A: 1308 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.