Roasted Salmon with Orzo
The past few weeks I’ve talked about how I’m trying to be healthy in the new year while still eating delicious, filling meals. I’ve cut back on the sweets (somewhat) and I’m making hearty dishes. Since it’s National Soup month and it’s been a pretty cold start to the year, the last couple weeks have been all about soup. While I still love a nice, hot bowl of soup, I don’t want it all the time. And neither does my family. But I want to stay on track and continue making meals that are filling and healthy.
One way I’ve reset this year, is by eating fish at least once a week. I’ve designated Tuesdays our seafood night since I can get delicious, fresh fish at the farmer’s market on Tuesdays. We’ve had everything from tuna to shellfish and seabass to salmon. Figuring out what kind of seafood we’re eating is always a battle though. See, A likes tuna and most other white fish, while T likes salmon and shrimp. So, we’ve made a deal where I rotate fish each week. Sometimes I make poke, sometimes I make shellfish and sometimes I make salmon. Other than the poke, it’s a different recipe almost every time. Some work and some don’t. Sometimes the fish is grilled and sometimes it’s roasted, but no matter how it’s cooked, it’s almost always good. (And if it isn’t, you won’t see it here.)
Recently I made a roasted salmon. While I usually roast the salmon on its own, this time I made it with some orzo. I love combo meals! Combination meals mean I don’t need to come up with a side for dinner. See, most of the time when I make dinner, it’s just an entreé, which means I have to make a side dish of either rice, couscous or a vegetable so the family will have a full meal. Sometimes if I’m being really ambitious, I’ll make both a vegetable and rice or couscous, after all I don’t want my boys to go hungry. But like I said, this recipe (and a lot of combination recipes) came with a side included.
This time I didn’t roast the salmon on its own. This time I roasted it with a little orzo. That orzo combined with bacon and some onion not only makes for a delicious side, it makes for a well rounded meal. And cooking the salmon and orzo all together in one skillet means I don’t have to dirty another pan which is always a win (especially for Hubs since he’s the one usually doing the cleanup). Now, I know that pasta isn’t the healthiest option out there, but orzo is so small, it acts like a rice, making it a great side option that’s both tender and filling. And one simple spoonful under the salmon means you have a nice, flavorful meal that’s great any time of year when you’re in the mood for something that’s both light and healthy.
Ingredients
- 4 strips of bacon, chopped
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 1 cup orzo
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 3 cups chicken broth
- Kosher salt and freshly ground pepper
- 1/2 teaspoon coriander
- 4 skinless salmon fillets
Instructions
- Preheat oven to 450 degrees F.
- Add bacon, onion and celery to a large skillet over medium-high heat and cook, occasionally stirring, until bacon begins to brown and onion and celery are tender, about 5 minutes.
- Stir in orzo and cook for another minute. Stir in lemon juice and broth and season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, about 8 minutes.
- While the orzo cooks, mix together the coriander, zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
- Sprinkle salmon with the spice mixture and nestle into the orzo in the skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes. Serve the fish with the orzo and lemon wedges and enjoy.
