The Washington Post

Orzo Skillet With Salmon, Peas, Dill and Feta

Orzo Skillet With Salmon, Peas, Dill and Feta 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Eat Voraciously Newsletter Nourish Apr 9, 2020

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.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 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

Directions

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.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Ann Maloney.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (46)

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Nutritional Facts

Calories per serving (based on 6): 374


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 2g 10%

Cholesterol: 53mg 18%

Sodium: 397mg 17%

Total Carbohydrates: 38g 13%

Dietary Fiber: 9g 36%

Sugar: 3g

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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