Photo by Tom McCorkle for The Washington Post
This healthful, one-pan meal is brimming with tender green vegetables and chunks of fresh salmon, all cooked along with the orzo pasta they are nestled in. The dish is lemony and herbaceous and is dreamy with a briny sprinkle of feta cheese melted in at the end, for a fast, fresh and fulfilling meal.
2 tablespoons olive oil
1 small yellow onion, diced (1 cup)
1 1/2 cups whole-grain orzo
1 cup low-sodium chicken broth
1 1/4 cups water, or more as needed
1/2 teaspoon kosher salt, divided
2 cups (2 ounces), lightly packed, chopped fresh spinach leaves
1 cup peas, fresh or frozen
3 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
1/2 cup (2 ounces) crumbled feta cheese
In a large, deep skillet with a lid, heat the oil over medium heat until shimmering. Add the onion and cook until softened, about 3 minutes. Add the orzo and cook, stirring, for 2 minutes more. Add the broth, water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring once or twice, until the orzo is about halfway cooked, about 5 minutes.
Stir in the spinach, peas, dill, lemon juice, the remaining 1/4 teaspoon salt and the pepper and cook until the spinach is just wilted, 1 to 2 minutes. Nestle the fish into the orzo, then cover and cook, stirring once or twice, until the fish is cooked on the outside but still quite rare inside, 3 to 4 minutes. Add 1 to 2 tablespoons of water to the pan if it seems dry.
Sprinkle the feta over the top, cover and continue to cook until the cheese softens and the fish is cooked to your liking, 2 to 4 minutes more. Serve right away.
Makes 6 Servings
Per Serving: Calories 374; Total Fat 12g (Sat Fat 2g); Protein 29g; Carb 38g; Fiber 9g; Cholesterol 53mg; Sodium 397mg: Sugars 3g