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Salmon Zucchini Orzo Pasta

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A delightful dish capturing the essence of summer with perfectly seared salmon, vibrant zucchini, sweet corn, and creamy orzo pasta.

Ingredients

Scale
  • 1 pound salmon fillets, skin removed
  • ½ teaspoon kosher salt
  • 6 grinds fresh black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup dry orzo pasta (reserve 1 cup pasta water before draining)
  • 1 small onion, chopped (about 1 cup)
  • 2 small zucchini, chopped (about 2 cups)
  • 1 ear sweet corn kernels, cut from the cob (about 1 cup)
  • ½ teaspoon kosher salt
  • 4 grinds fresh black pepper
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • â…“ cup Parmesan cheese, shredded
  • â…“ cup fresh basil leaves, roughly chopped

Instructions

  1. Prepare all ingredients before beginning. Set a pot of water to boil for the orzo, and use a large skillet for pan searing the salmon, sautéing the veggies, making the sauce, and finally combining everything with the orzo.
  2. Portion the salmon fillets into 4 pieces and season each piece with ½ teaspoon kosher salt and freshly cracked pepper.
  3. Chop the onion and garlic. Cut the zucchini in half lengthwise, then slice into half circles, and cut the corn kernels off the cob.
  4. When the water is boiling, add a pinch of salt and cook the orzo for 9 minutes. Before draining, pull out about 1 cup of the starchy cooking water and reserve it for the sauce.
  5. Meanwhile, preheat a large skillet over medium heat with olive oil and butter. When hot, sear the salmon, presentation side down (skin side up), for about 2 to 4 minutes per side. Remove the salmon to a plate.
  6. Add the onion, zucchini, and corn to the hot oil and butter in the skillet. Sauté until golden, seasoning with salt and pepper. Stir often, but not too much, to allow some color to develop, about 10 minutes.
  7. Add the minced garlic and stir it in until fragrant, about 1 minute.
  8. Pour in the heavy cream and ½ cup of reserved starchy pasta cooking water. Reduce heat to medium-low and let the sauce simmer for about 5 minutes, thickening beautifully.
  9. Add the drained orzo, Parmesan cheese, and some of the roughly chopped basil to the skillet. If the sauce seems too dry, add more starchy cooking liquid as needed.
  10. Gently nestle the seared salmon fillets back into the orzo to rewarm them.
  11. Garnish with more fresh basil leaves and generous shavings of Parmesan cheese.

Notes

Pair with a crisp garden salad and a glass of chilled white wine. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/salmon-zucchini-orzo-pasta/

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