Pan Fried Salmon with Lemon Parmesan Orzo
Crispy skinned salmon fillets on top of creamy lemon Parmesan orzo with parsley and peas.
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Ingredients
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 lemon juice and rind
- 500 grams orzo
- 1 chicken stock cube
- 200 grams frozen peas
- 2 tablespoons creme fraiche
- 100 grams parmesan grated
- 10 grams fresh parsley
- 4 salmon fillets skin on
Instructions
- Start with the orzo. Heat one tablespoon of the olive oil in a large pan over a medium heat. Peel and finely chop the onion and garlic. Add to the pan and cook for 2-3 minutes.
- Grate or peel the lemon rind and add to the pan. Allow it sweat for 30 seconds, then add the orzo, chicken stock cube and 900mls water.
- Bring to a simmer and cook gently for approximately ten minutes, until the orzo is al dente. Stir regularly so that it doesn’t stick.
- Stir in the peas, crème fraiche and Parmesan. Cook for another minute, then turn the heat off while you cook the salmon.
- Sprinkle the skin of the salmon fillets with salt. Heat the remaining tablespoon of olive oil in a separate frying pan and add the salmon (skin side down). Cook for 5 minutes skin side down, then flip and cook for 30 seconds on the other side. Remove from the pan.
- Finish the orzo by stirring in the chopped parsley and lemon juice. Serve the orzo in bowls topped with a salmon fillet.
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