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Mediterranean Orzo with Roast Salmon & Broccolini

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4 Dinner Portions
30 min
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broccolinimeal prepfoody weeknightsvegan optionalsalmondinner partyvegetarian optionaldairy free optionalgluten free optionalpescatarianfoody+EasyKid FriendlyQuickGood for LeftoversWeeknight DinnerUnder 30 minutesWeekendWeeknightWeekdayMain CourseFor FourDinner

I love this recipe so much - everything finishes on the stove in under 30 minutes, making it the perfect weeknight dinner. But it's so delicious and beautiful that you can totally serve it for a big dinner party and everyone will assume you spent half the day making it. The orzo cooks in one pan / pot in ~20 minutes, most of which time is completely hands off since you'll cover the pot once you add in the vegetable broth and let it do it's thing while the orzo absorbs the liquid and cooks in the broth. During that time you can clean up the kitchen and set the table, and then in the last 10 minutes of cooking the orzo you put the salmon and broccolini in the oven and then serve it all together. The salmon here is totally optional - if you skip the salmon this dish is vegetarian. If you skip the cheese it's also vegan.

Serves 4 for dinner, but can easily scale up for a bigger group. The orzo keeps really well for a few days in the fridge, so it will make for a great lunch or dinner later in the week on its own or with a different protein.

Use Gluten Free orzo to keep the dish gluten free.

To meal prep and reheat, store the salmon, orzo and broccolini separately and reheat in the microwave. Top with some more grated parm and / or chopped parsley if you like!

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Special Equipment

Large Skillet
Half Sheet Pan
Parchment Paper

Ingredients

Mediterranean Orzo
olive oil
red onion
red chili flakes
cherry tomatoes
pitted kalamata olives
kosher salt
orzo
vegetable broth
freshly ground black pepper
crumbled feta cheese
baby arugula
flat leaf parsley
grated parmesan cheese
garlic
Roast Salmon & Broccolini
salmon
broccolini
olive oil
kosher salt
freshly ground black pepper

Directions