You’re going to love this herb-crusted salmon! It’s savory, crispy, and packed with flavor.
2 Servings:
For your Herb-Crusted Salmon:
- 2 salmon fillets (about 4 oz each, skin on or off)
- 2 tbs olive oil
- 1 garlic clove, minced
- Zest of 1 lemon and juice
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill or thyme (or a mix), finely chopped
- Salt & black pepper, to taste
For your Parmesan Orzo:
- 1 cup orzo pasta (or pasta of your choice)
- 2 cups low-sodium chicken or veggie broth (or water)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated parmesan cheese (optional)
- 1 tbsp olive oil
- Juice of 1/2 lemon (plus wedges for serving)
- Salt & black pepper, red pepper flakes to taste
Instructions
1. Prepare your Herb Topping
In a small bowl combine olive oil, garlic, lemon zest, parsley, dill (or thyme), a pinch of salt, and black pepper. Mix into a thick paste.
2. Crust your Salmon
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper. Spread the herb mixture generously over the top of each fillet.
3. Cook
Air fry your slamon for 12-15 minutes on 400 depending on your desired texture.
Optional: For an extra-crispy crust, put the salmon in a preheated oven at 400°F for 10-15 minutes, or until the salmon is cooked through and flakes easily.
4. Make your Orzo
While the salmon cooks, bring the broth to a simmer in a medium saucepan. Stir in the orzo and cook, stirring occasionally, for about 8–10 minutes, until tender and most of the liquid is absorbed.
Stir in the spinach until wilted. Then add parmesan, butter, lemon juice, salt, and pepper to taste. The orzo should be creamy and cheesy—almost risotto-like.
5. Serve
Spoon the parmesan orzo onto plates or shallow bowls. Top with the herb-crusted salmon and finish with a fresh squeeze of lemon juice. Garnish with extra herbs or grated parmesan.
