Lemon Basil Orzo with Salmon

Tender lemon-basil orzo tossed with asparagus, peas, and herbs, then crowned with seared salmon. A generous finish of The Olive Leaf Lemon Olive Oil makes everything taste fresh and sunny—no heavy sauce needed.

Ingredients (2 servings)

Orzo & Veg

• 9 oz lemon-basil orzo (regular or gluten-free)
• 2 Tbsp The Olive Leaf Lemon Olive Oil, divided
• ½ bunch asparagus, trimmed and cut in 1” pieces
• 2 scallions, thinly sliced
• 1 cup English peas (fresh or frozen, thawed)
• 1 Tbsp fresh parsley, chopped
• 1 small garlic clove, minced
• Sea salt & freshly ground black pepper

Salmon

• 2 salmon fillets (5–6 oz each), patted dry
• 1 Tbsp The Olive Leaf Lemon Olive Oil
• Sea salt & black pepper

Optional finish: Lemon zest and/or a light drizzle of Sicilian Lemon or Cara Cara Orange White Balsamic.

Directions

1. Cook orzo. Boil in salted water until just tender, 8–10 min (or package time). Reserve ½ cup pasta water; drain.
2. Sauté veg. In a large sauté pan, warm 1 Tbsp Lemon Olive Oil over medium heat. Add garlic and asparagus; cook 3–4 min. Stir in scallions and peas; cook 1–2 min more until crisp-tender.
3. Toss. Add cooked orzo, remaining 1 Tbsp Lemon Olive Oil, parsley, and a splash of reserved pasta water. Season with salt and pepper; toss until glossy and well combined.
4. Sear salmon. While the orzo cooks, heat 1 Tbsp Lemon Olive Oil in a nonstick skillet over medium-high. Season salmon with salt and pepper. Cook skin-side down 3–4 min, flip, and cook 2–3 min more, to 125–130°F for medium.
5. Finish & serve. Spoon orzo into bowls, top with salmon, and add lemon zest and/or a light balsamic drizzle if you like.

Serve With & Swaps

• Add crumbled feta or shaved Parmesan to the orzo.
• Swap salmon for shrimp or grilled chicken.
• Side ideas: simple arugula salad or blistered tomatoes.