Salmon Piccata with Orzo & Broccoli

Salmon Piccata

with Orzo & Broccoli

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

We're making a traditional piccata tonight, a simple Italian sauce that combines briny capers, rich butter and tangy lemon juice. It creates a deliciously bright accent for our crispy-skinned salmon fillets. A bed of orzo (a variety of pasta with a rice-like shape) tossed with tender broccoli and a bit of smooth crème fraîche comes together with the salmon for the perfect, wholesome bite.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the almonds.

Cook the broccoli:
2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add 1/4 cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Start the salmon:
4 Start the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the salmon fillets.

Make the sauce & finish the salmon:
5 Make the sauce & finish the salmon:

Add the butter, capers and the juice of 2 lemon wedges to the pan. Cook, occasionally spooning the sauce over the salmon fillets, 1 to 2 minutes, or until the salmon is cooked to your desired degree of doneness. Turn off the heat and stir in the juice of the remaining lemon wedges.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked broccoli, lemon zest, crème fraîche and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the finished salmon fillets and sauce. Garnish with the almonds. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the almonds.

2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add 1/4 cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the broccoli:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

4 Start the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the salmon fillets.

Start the salmon:
Make the sauce & finish the salmon:
5 Make the sauce & finish the salmon:

Add the butter, capers and the juice of 2 lemon wedges to the pan. Cook, occasionally spooning the sauce over the salmon fillets, 1 to 2 minutes, or until the salmon is cooked to your desired degree of doneness. Turn off the heat and stir in the juice of the remaining lemon wedges.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked broccoli, lemon zest, crème fraîche and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the finished salmon fillets and sauce. Garnish with the almonds. Enjoy!

Finish the pasta & serve your dish:
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