One of the best things about a new season is the food and fresh produce available to us. Right now has got to be one of the best times to cook because of the amazing fruits & vegetables at our disposal.Jump to Recipe
Spring is underway and the weather couldn’t be more beautiful these days. Thankfully, I’m fully recovered from my out-of-the-blue experience with the shingles virus (Yes, I got shingles! Here are my 5 tips if it ever happens to you) so I can soak up all the sun and start working on my tan since I’m as transparent as a ghost. My husband and I are temporarily living on Lake Conroe until we find the perfect starter home in The Woodlands. It has actually been quite nice and relaxing experiencing “lake life” and taking things much more slowly than what we’ve been used to when we lived in Austin. Don’t get me wrong, I miss Austin with all of my heart, but I’ve also been adjusting surprisingly well. I think after all of the BS we experienced in 2020, my mind, body and soul needed a complete re-set.
So, during this time while we look for a future home and start our new catering business, I’ve continued to do what I do best and enjoy the most: cook nutritious meals. Whoever said you can’t splurge and eat something healthy at the same time needs to try this dish. I’m all about balance and I don’t deprive myself from anything that I’m craving. For example, if I’m craving pasta and some carbs, I find ways to make it happen while still consuming the appropriate amount of protein and vegetables. Ahhhemmm, I introduce to you this amazing recipe with orzo (pasta) with roasted salmon, spring peas, arugula and crumbled feta. IT’S SO GOOD.
You can cook the orzo according to package directions which is the same way you cook pasta OR you can do what I did for the first time and cook the orzo similarly to rice. The final result was a creamier, richer consistency- almost the same as a risotto. I can’t recommend this recipe enough. It’s the perfect one pot meal that doesn’t require a lot of money, time or clean-up. This recipe is lemony, herby and will leave you feeling so satisfied and pleasantly full. I hope you give this simple and delicious recipe a try!
Orzo with Roasted Salmon, Peas & Arugula
- Cutting Board & Chef Knife
- Wooden Spoon
- 1/2 Baking Sheet with Parchment Paper
- Sauteuse (or Braiser) Pan with Lid
- 1 9 oz Salmon Filet skinless
- 1 tsp Herbs de Provence *for salmon*
- 2 Tbsp Olive Oil
- 1 Shallot small dice
- 2 cloves Garlic minced
- 1/3 cup White Wine
- 2 cups Orzo Pasta
- 2 cups Chicken Broth or more as needed
- 2 cups Water
- 1 cup Peas fresh or frozen
- 1/2 cup Capers drained
- 2 cups Arugula
- 1 Lemon zested
- 1/2 cup Crumbled Feta Cheese
- Kosher Salt & Freshly Ground Black Pepper to taste
- Preheat the oven to 350 degrees F.
- Season the salmon filet with a pinch of salt & pepper and the herbs de provence.
- Place the salmon onto a parchment paper-lined baking sheet and bake in the oven until a thermometer reaches 135 degrees, about 10-12 minutes.
- In the meantime, heat 2 Tbsp olive oil in a deep skillet over medium heat.
- Add the shallot and cook until tender, about 4-6 minutes.
- Then, add the garlic and cook until softened, about 2 minutes.
- Deglaze with the white wine and allow to reduce until almost completely evaporated.
- Add the orzo and "toast" in the pan for 3-4 minutes.
- Add the broth and water and give the orzo a generous pinch of salt. Stir so all ingredients are well combined.
- Reduce the heat to medium low. Cover with a lid and simmer until the orzo is cooked halfway, about 5-7 minutes.
- Then, stir in the peas and capers. Cover and continue to cook until orzo is ready, another 5-7 minutes.
- *If too much liquid has been evaporated, simply add 1 to 2 Tablespoons of water or broth to reach desired consistency.*
- Add the lemon zest, flaked salmon and arugula. Gently combine- making sure not to break up the salmon chunks too much.
- Season with salt & pepper to taste. Add the crumbled feta.
- Serve right away! Bon Appetit!