Salmon Bites with Lemon Butter Orzo
A delightful dish featuring crispy salmon bites paired with creamy orzo pasta infused with lemon, perfect for weeknight dinners or special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Salmon Bites
- 1 lb salmon fillet (skin removed, cut into small cubes)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp lemon juice (freshly squeezed)
- to taste Salt and black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
For the Orzo
- 1 cup orzo pasta
- 2 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 lemon Zest of 1 lemon
- 1 lemon Juice of 1 lemon
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups low-sodium chicken broth (or water)
- to taste Salt and black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the Orzo
- Melt 1 tablespoon of butter in a saucepan over medium heat.
- Stir in the orzo, allowing it to toast for about 2 minutes until it takes on a delicate golden hue.
- Pour in the chicken broth, bringing it to a boil.
- Reduce the heat, cover, and simmer for about 8-10 minutes, stirring occasionally until the orzo is tender.
- Mix in the minced garlic, lemon zest, lemon juice, the remaining tablespoon of butter, and grated Parmesan.
- Season with salt and pepper to taste, then cover to keep warm.
Cook the Salmon Bites
- Toss the salmon cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat a nonstick skillet over medium-high heat and sear the salmon for about 2-3 minutes on each side until golden and cooked through.
- Drizzle with fresh lemon juice just before removing from the heat.
Assemble and Serve
- Spoon the creamy orzo onto individual plates.
- Top generously with the flavorful salmon bites and garnish with fresh parsley and additional lemon zest.
- Serve hot and enjoy!
Notes
For an extra layer of flavor, consider marinating the salmon cubes in lemon juice for 30 minutes before seasoning. Optional: add a pinch of red pepper flakes for spice. Store leftovers in an airtight container for up to three days.