Ingredients
Method
Start the Orzo
- Bring the broth to a simmer in a medium saucepan.
- Add the orzo and cook until al dente (check package directions) — usually 8–10 minutes.
- Drain if needed, but saving a little cooking liquid helps the orzo stay saucy.
- Stir in butter (if using), lemon zest, and half the parsley; season lightly with salt and pepper.
- The orzo should be glossy and flavored but not soupy.
Prep the Salmon
- Pat the salmon dry and season both sides with salt and pepper.
- If fillets are thick, score the skin lightly so it cooks evenly.
Sear the Salmon
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Place salmon skin-side down and press gently for 15 seconds to prevent curling.
- Cook skin-side down until the skin is crisp and the salmon releases easily from the pan, about 4–6 minutes depending on thickness.
- Flip and cook 1–2 minutes more for medium; longer if you prefer well-done.
- Remove and tent loosely.
Build the Sauce
- In the same skillet, lower heat to medium, add a splash of oil if needed, and sauté shallot for about 1 minute until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Stir in olives, capers, lemon juice, and a pinch of red pepper flakes.
- Let bubble briefly to marry flavors; deglaze the pan with a tablespoon or two of reserved orzo liquid if things look dry.
Combine and Finish
- Add the orzo to the skillet (or return orzo to its pan and pour the olive-caper mixture over it).
- Toss to combine so each bite is lemony and salty.
- Taste and adjust seasoning.
- Serve a portion of orzo topped with a salmon fillet, sprinkle with remaining parsley and a drizzle of good olive oil.
Nutrition
Notes
For variations, substitute salmon with trout or firm white fish. Use gluten-free orzo or small pasta shapes. For a dairy-free version, skip butter and finish with extra olive oil. Make it lemonier with extra zest and juice.