Cooking Instructions

Season the salmon fillets with smoked paprika, oregano, salt, and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy.

Flip the fillets and cook for an additional 2-3 minutes until they are cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic. Sauté for about 1 minute until fragrant.

Stir in the orzo pasta and toast lightly for 2 minutes, stirring frequently.

Pour in the chicken broth, water, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, cover the skillet, and cook the orzo for 10-12 minutes, or until tender and the liquid is absorbed.

Once the orzo is cooked, stir in the butter and season with salt and black pepper to taste. Return the seared salmon fillets to the skillet, nestling them into the orzo.

Cover the skillet and cook for an additional 2-3 minutes to reheat the salmon.

Garnish with chopped parsley and lemon slices before serving. Serve the salmon over the lemon orzo, spooning the flavorful sauce from the skillet over the top.

For the best results when cooking this dish, ensure that your skillet is preheated before adding the salmon to achieve a crispy skin. Additionally, feel free to customize the dish by adding seasonal vegetables such as spinach or cherry tomatoes during the orzo cooking process for added nutrition and color. Enjoy your meal!