One-Pan Salmon and Orzo

Ingredients

• 4 (4-oz.) salmon fillets
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 shallot, diced
• 2 cloves garlic, minced
• 8 oz. orzo
• 1/4 c. red wine vinegar
• 2 c. low-sodium vegetable broth
• 1 tsp. dried oregano
• Pinch crushed red pepper flakes
• 2 c. baby spinach
• 1 c. halved cherry tomatoes
• 1/2 c. crumbled feta
• 2 tbsp. freshly chopped herbs, such as basil, dill, and parsley
• Lemon wedges, for serving

Method

1. Season salmon with salt and pepper.
2. In a large, deep sided skillet over medium heat, heat oil. Add salmon, skin side down and cook until salmon flakes easily with a fork or internal temperature reaches 140°, about 6 minutes per side. Remove salmon from skillet.
3. Add shallot and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add orzo and cook, stirring, 1 minute. Add vinegar and stir until evaporated. Add broth and scrape any brown bits from bottom of pan. Season with oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, until orzo is tender 6 to 8 minutes. Lift lid and stir occasionally to ensure orzo isn’t sticking to the bottom of the pan.
4. Stir in spinach, tomatoes, feta, and herbs. Return salmon to skillet.