Lemon-Ginger Salmon

with Orzo, Carrots & Zucchini

40 MIN

+$1.99/serving 4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

For a bright, dynamic topping to serve atop simply seared salmon, you’ll make a pan sauce of honey, fresh ginger, lemon juice, and more. A bed of warm orzo tossed with tender zucchini and carrots is perfect for catching every bite of the zesty sauce.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
½ lb Orzo Pasta
¾ lb Carrots
1 Zucchini
2 cloves Garlic
1 Lemon
1 Piece Ginger
2 oz Salted Butter
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey and 1/4 cup of warm water. Whisk until thoroughly combined.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in half the butter until melted and combined.

3 Cook the vegetables & finish the pasta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the sliced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Finish the sauce & serve your dish

Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the sauce (carefully, as the liquid may splatter) and remaining butter. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and finished sauce. Enjoy!

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