Ingredients
Orzo
- 2 tablespoon butter *
- 1 large shallot minced
- 1 zucchini sliced and quartered
- 1 ½ teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 cup orzo
- 1 ¾ cup vegetable broth
- 2 tablespoon fresh lemon juice
- ¼ cup heavy cream
- ½ cup freshly grated parmesan cheese **
- 1 pint cherry tomatoes halved
Lemon Italian Salmon
- 3 tablespoon melted butter *
- ½ teaspoon fine sea salt
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 2 teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- 1 lb fresh skinless Atlantic salmon (use 4 filets or 1 piece)
- 4 lemon slices
Instructions
Orzo
- In a large sauce pan, melt the butter on medium heat, then add the minced shallot and chopped zucchini and saute for 4-5 minutes, stirring occasionally.2 tablespoon butter, 1 large shallot, 1 zucchini
- Then add the minced garlic, Italian seasoning, and orzo. Stir all together for about 2 minutes.1 ½ teaspoon minced garlic, 1 teaspoon Italian seasoning, 1 cup orzo
- Add the vegetable broth, turn the heat to high and bring it to a boil. Boil for about 8 minutes, until the liquid has mostly cooked out and the orzo is cooked through. Make sure to stir frequently so that the orzo doesn't burn at the bottom of the pan.1 ¾ cup vegetable broth
- Turn the heat down to low, and stir in the lemon juice and heavy cream. Then stir in the parmesan cheese and halved cherry tomatoes, cover with a lid and let simmer for a few minutes until the tomatoes have softened, stirring frequently.2 tablespoon fresh lemon juice, ¼ cup heavy cream, ½ cup freshly grated parmesan cheese, 1 pint cherry tomatoes
Lemon Italian Salmon
- Preheat the oven to 400° F.
- Whisk together the melted butter, salt, Italian seasoning, paprika, ground black pepper, minced garlic, and lemon juice.3 tablespoon melted butter, ½ teaspoon fine sea salt, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ¼ teaspoon ground black pepper, 2 teaspoon minced garlic, 1 tablespoon fresh lemon juice
- Place a large piece of tin foil on a baking sheet, and place the salmon on it.*** Spoon the melted butter and seasoning mixture over the salmon, covering the top completely. Spread the lemon slices over the salmon, then pull up the edges of the tin foil, and fold them together, fully enclosing the salmon but still leaving some room for air to circulate.1 lb fresh skinless Atlantic salmon (use 4 filets or 1 piece), 4 lemon slices
- Place the tinfoil-covered salmon (leaving it on the baking sheet) on the middle rack of the oven, and bake it for about 12-15 minutes. Check it right at 12 minutes--you can always reseal the tin foil and cook it for a few more minutes. The salmon is done once it reaches an internal temperature of 145° F. Keep in mind that thicker salmon cuts will need a longer cook time and vice versa.If you don't have a meat thermometer, you'll know the salmon is done once its color has changed from a translucent to opaque pink, and it easily flakes with a fork. If you'd like the salmon to have a crispier crust, broil it for the last 2 minutes of baking, with the tinfoil open. I wouldn't recommend broiling if the salmon is already done baking because it will quickly overcook. But if the salmon is almost cooked through, feel free to broil it for the last few minutes.
- Remove the lemon slices from the salmon and serve it with the cooked orzo.Enjoy!
Notes
I recommend chopping up the shallot, zucchini, and the cherry tomatoes before starting this recipe, because it comes together quickly. I also prep the salmon and preheat the oven before starting the orzo--that way the salmon can cook while I am cooking the orzo and both can finish around the same time.
*Use either salted butter or unsalted butter in this recipe, depending on your preference.
**I prefer to use a block of parmesan cheese and grate it myself. Pre-grated cheese from the store is usually dry and lacking in flavor.
***You can place four 4 oz skinless salmon filets together on the tin foil, or a 1 lb. skinless piece of salmon. I highly recommend using Atlantic salmon, and to use fresh (not frozen) salmon so that it has a less "fishy" taste. Also, thicker salmon will take longer to cook than a thinner piece, so keep that in mind when baking.
Equipment
- large sauce pan
- tin foil
- baking sheet