Directions:
1. **Cook the Orzo:
– In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
– Add the orzo and cook, stirring frequently, for 2-3 minutes until lightly toasted.
– Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to low. Cover and
simmer for 10-12 minutes, or until the orzo is tender and the liquid is absorbed.
– Stir in the Parmesan cheese and lemon juice. Season with salt and pepper to taste. Keep warm.
2. **Cook the Salmon:
– In another large skillet, heat 1 tablespoon of olive oil over medium-high heat.
– Season the salmon fillets with salt, pepper, and dried oregano. Place the salmon fillets in the skillet, skin-side down.
– Cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
– Add the lemon slices to the skillet during the last 2 minutes of cooking.
3. **Assemble the Dish:
– Serve the salmon fillets over a bed of lemon orzo.
– Garnish with additional fresh parsley if desired and the cooked lemon slices.
Prep Time:** 10 minutes
Cooking Time:** 20 minutes
Total Time:** 30 minutes
Kcal:** 450 kcal (per serving)
Servings:** 4 servings