Source: Eatingwell.com

Ingredients:

1 cup whole wheat orzo

2 cups chopped broccoli (about 1/2 head)

3 tablespoons extra-virgin olive oil,

1 ¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley

2 teaspoons lemon zest

1 tablespoon lemon juice

Instructions:

1. Bring 2 quarts water to a boil in a large saucepan. Add 1 cup orzo and cook according to package directions, adding 2 cups broccoli for the last minute of cooking. Drain and rinse with cold water.
2. Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle the 1 1/4 pounds of salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
3. Whisk 2 tablespoons oil, herbs, 2 teaspoons lemon zest, 1 tablespoon lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
4. Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil

Nutrition Facts:

Serving: 4oz. salmon & 3/4c orzo