Description
Corn Orzo with Salmon is a quick, healthy, and flavorful meal combining tender orzo pasta, sweet corn kernels, and flaky pan-seared salmon. Ready in under 30 minutes, this nutritious dish balances protein, fresh vegetables, and bright lemon notes, making it perfect for busy weeknights and adaptable to various dietary preferences.
Ingredients
Scale
Orzo and Corn
- 1 cup orzo pasta
- 1 cup fresh corn kernels (or thawed frozen corn)
- 1 tablespoon olive oil (for tossing orzo)
Salmon
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil (for searing salmon)
- Salt, to taste
- Black pepper, to taste
- Optional herbs or spices (e.g., parsley, dill, red pepper flakes)
Garlic and Seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing garlic and corn)
- 2 teaspoons fresh lemon juice
- Fresh herbs for garnish (parsley or dill)
- Optional: red pepper flakes for extra heat
Instructions
- Prepare the Orzo and Corn: Bring a pot of water to a boil and cook the orzo pasta until al dente, about 8 to 10 minutes. Drain the orzo and immediately toss with 1 tablespoon olive oil to prevent sticking. While the orzo cooks, remove fresh corn kernels from the cob or thaw frozen corn, setting aside for later use.
- Season and Cook the Salmon: Pat salmon fillets dry with paper towels. Season generously with salt, pepper, and your preferred herbs or spices. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3 to 4 minutes until the salmon is cooked through and flakes easily.
- Sauté Garlic and Corn: In the same skillet, add more olive oil if needed. Sauté the minced garlic for 30 seconds to 1 minute until fragrant. Add the corn kernels and cook, stirring occasionally, until the corn begins to caramelize slightly, developing a sweet, smoky flavor.
- Combine and Finish: Add the cooked orzo back into the skillet with the garlic and corn mixture. Gently stir to combine all ingredients. Squeeze fresh lemon juice over the mixture and adjust seasoning with salt and pepper to taste.
- Plate and Add Salmon: Serve the orzo and corn mixture onto plates. Top each serving with a seared salmon fillet. Garnish with freshly chopped herbs and optionally sprinkle with red pepper flakes or lemon zest for extra brightness and a pop of color.
Notes
- Dry salmon thoroughly before cooking to ensure crispy skin.
- Cook orzo al dente to retain texture and avoid mushiness.
- Use fresh corn for the best flavor; frozen works in a pinch.
- Let salmon rest a few minutes after cooking to maintain juiciness.
- Taste and adjust seasoning after combining all ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 1 salmon fillet and half the orzo mixture)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg