A vibrant and healthy one-pan meal featuring tender salmon, orzo pasta, and a colorful medley of vegetables, all seasoned with aromatic cumin.

Scale

560 g skinless salmon fillets

200 g orzo

720 ml low-sodium chicken broth

400 g crushed tomatoes

120 g kale

200 g yellow onion

2 tsp ground cumin

320 g broccoli florets

240 g bell peppers

Dice the yellow onion and bell peppers.
Chop the kale into bite-sized pieces.
Cut the broccoli florets into uniform sizes.
Heat a large pan or Dutch oven over medium heat.
Add the diced onion and bell peppers to the pan and saute until softened, about 5-7 minutes.
Stir in the ground cumin and cook for 1 minute until fragrant.
Pour in the low-sodium chicken broth and crushed tomatoes.
Bring the liquid to a simmer.
Add the orzo to the simmering liquid, stirring well to prevent sticking.
Cover the pan and cook for 8-10 minutes, or until the orzo is almost al dente.
Nestle the salmon fillets into the orzo mixture.
Add the broccoli florets and kale to the pan.
Cover and continue to cook for another 8-10 minutes, or until the salmon is cooked through and flakes easily, and the vegetables are tender-crisp.
Gently stir to combine all ingredients.
Serve immediately and enjoy.

Recommended kitchen tools: Glass Meal Prep Containers, Fish Spatula and Half Sheet Pan.

Keywords: salmon, orzo, vegetables, healthy, one pan, dinner, quick meal, mediterranean