Lemon-Basil Orzo Salad with Salmon
This Lemon-Basil Orzo Salad with Salmon is fresh, vibrant, and packed with flavor. Ready in under 30 minutes, it’s perfect for a light lunch or satisfying dinner.
Servings: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 lb salmon fillet
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- 1/4 cup fresh basil chopped
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- Salt and pepper to taste
Instructions
Cook the Orzo
- Start by bringing the 2 cups of vegetable broth to a boil in a medium saucepan. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until tender but still slightly firm. Drain any excess liquid and transfer the orzo to a large mixing bowl. While it’s still warm, add the lemon zest and lemon juice to infuse the pasta with bright citrus flavor.
Prepare the Salmon
- Pat the salmon fillet dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Once hot, carefully place the salmon skin-side down. Cook for about 4-5 minutes without moving it to get a crispy skin. Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork. Remove from the pan and let it rest for a few minutes before flaking it into large chunks.
Combine the Salad Ingredients
- To the bowl of cooked orzo, add the halved cherry tomatoes, diced cucumber, and chopped fresh basil. Gently toss everything together so the flavors meld beautifully. Drizzle in a little extra olive oil if desired, and add salt and pepper to taste. Finally, fold in the flaked salmon carefully to keep the pieces intact.
Serve and Enjoy
- Serve the Lemon-Basil Orzo Salad with Salmon slightly warm or chilled. It pairs wonderfully with a crisp green salad or some crusty bread on the side.
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Non-stick Skillet
Notes
- Use vegetable broth instead of water to cook the orzo for extra flavor.
- Ensure the skillet is hot before adding salmon to achieve crispy skin.
- Don’t overcook salmon; it should flake easily but remain moist.
- Chop basil just before serving to keep its color and aroma.
- Store leftovers separately to maintain texture and freshness.