Baked Lemon-Herb Crusted Salmon with Creamy Spinach & Zucchini Orzo
Indulge in this delectable baked salmon dish with a crispy lemon-herb crust, accompanied by a rich and creamy spinach and zucchini orzo. The succulent salmon is elevated by the tangy lemon crust, while the orzo pasta absorbs the flavors of garlic-infused spinach and zucchini. A sprinkle of grated Parmesan cheese adds depth to this comforting meal that is sure to leave a lasting impression.
Ingredients
- •1 lb salmon fillet, cut into 2 portions
- •Zest of 1 lemon
- •1/4 cup panko breadcrumbs
- •1/4 cup chopped fresh parsley
- •2 cloves garlic, minced
- •2 tbsp olive oil
- •Salt and pepper to taste
- •1 cup orzo pasta
- •2 cups water or vegetable broth
- •1 cup chopped fresh spinach
- •1 cup grated zucchini
- •/3 cup heavy cream
- •/4 cup grated Parmesan cheese
- •/4 cup chopped fresh basil
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine lemon zest, panko breadcrumbs, parsley, garlic, and olive oil. Season with salt and pepper.
- 3
Place salmon fillets on the prepared baking sheet. Press the lemon-herb mixture onto the tops of the salmon fillets.
- 4
Bake for 12-15 minutes or until salmon is cooked through and crust is golden brown.
- 5
In a medium saucepan, bring orzo pasta and water or vegetable broth to a boil. Reduce heat to low and simmer for 8-10 minutes or until pasta is al dente.
- 6
Drain pasta but reserve 1/2 cup of the cooking liquid. Return pasta to the saucepan.
- 7
In a separate skillet, heat 1 tbsp olive oil over medium heat. Add spinach and zucchini; cook until tender.
- 8
Add garlic to the skillet and cook for 1 minute until fragrant. Stir in heavy cream and cook until heated through.
- 9
Add spinach mixture to the saucepan with orzo pasta. Stir in Parmesan cheese. If needed, add reserved cooking liquid to reach desired consistency.
- 10
Serve baked salmon over creamy spinach and zucchini orzo. Garnish with chopped fresh basil.
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