One-Pan Salmon Piccata and Orzo Casserole Recipe

This Orzo and Salmon Piccata Casserole is a huge one-pot win when it comes to being gluten-free.

In my gluten-free glory days, orzo used to be one of my favorite pasta shapes. Probably because it’s similar to my second favorite carb (rice) and it usually cooks much faster than tubes, spirals, etc. This makes it perfect for pan dishes like this salmon piccata roast.

It took me a long time to find gluten free rice grains on the market, but I finally got my hands on it This one is from Italy. I would also like This tapioca option in a pinch.

The grain of rice is so key in this salmon piccata recipe because it adds a lot of starchy consistency to the sauce without having to use any flour to dredge the fish or make a white sauce.

Often, this bit of flour is the hallmark of piccata preparations, often using mashed chicken breast or fish fillets as the protein of choice. However, salmon pairs perfectly with the other core ingredients: lemon, white wine, capers and parsley. Its medium thickness makes it perfect for casserole preparations done by baking in the oven.

As you know, I’m the queen of fast food, so let me show you some ways to make fish and carbs richer. While I use a lot of fresh spinach, you can easily sub-pack any other leafy greens you like, or opt for the frozen option.

I also think frozen (or canned) artichoke hearts, frozen peas, or diced zucchini would be great during the summer months.

For people with low FODMAPs, this recipe is easy to adapt: ​​just omit the garlic and shallots. You will also need to use LF chicken broth. Water is fine too, but for simple recipes like this, I think it helps add as much flavor as possible, especially when removing other aromatics.

This salmon piccata recipe is so easy, I guarantee it’s likely to be a staple in your rotation, especially if you don’t have a ton of fresh options. We always have frozen salmon in the freezer these days and I order gluten free orzo and capers in bulk these days.

Read this recipe for Orzo and Salmon Piccata Roast and let me know if you try it!

With health and hedonism,

Phoebe

One plate of Orzo and Salmon Piccata Bake (low FODMAP optional)

This salmon and orzo recipe works best in an oven-proof skillet, but can also be transferred to a casserole if you don’t have one.if not found gluten free barleyyou can always use another small shape like elbow Even white rice in a pinch. To make this low FODMAP, simply omit the garlic and shallots and use LF chicken stock or water. You can sub frozen spinach or fresh kale, and even add extra veggies like frozen peas or artichoke hearts.

raw material

• 2
  spoon
  avocado oil or ghee
• 4
  6 ounces salmon fillets
• sea ​​salt
• 1
  lemon
  slice
• ¼
  Cup
  capers
• 2
  spoon
  ghee or butter
• 1
  garlic cloves
  minced
• 1
  onion
  thin slices
• 1
  Cup
  gluten free barley
  see description
• 1
  Cup
  dry white wine
• 2 1/2
  Cup
  chicken or fish soup
• 5
  ounce
  baby spinach
• 2
  spoon
  lemon juice
• 2
  spoon
  chopped fresh parsley

instruct

1. Preheat oven to 400 degrees Fahrenheit.

2. Heat olive oil in a large cast iron skillet over medium-high heat. Season salmon with salt. Place the fish meat-side down in the frying pan and fry both sides until lightly browned, about 2 minutes per side (it will not cook through). Remove to a plate and set aside.

3. Add butter or ghee to frying pan, along with lemon slices and capers. Sauté until lemons and capers are slightly curled and browned, 3 minutes (be careful not to burn capers). Add the lemons to a plate with the salmon (you can leave some capers on).

4. Drizzle a little more oil in the pan if desired, then add the garlic, scallions, and rice grains. Cook for about 2 minutes, until the garlic is very fragrant and golden brown. Deglaze pan with wine and cook until half evaporated, 2 minutes. Stir in spinach until wilted, then add chicken or dashi, lemon juice, and ½ teaspoon salt. Bring to a simmer, stirring often. Transfer to oven and bake uncovered for 7 minutes or until pasta has doubled in size and is al dente. Remove from oven, place salmon in orzo and top with lemon slices. Return to oven for 3 to 5 minutes, or until salmon is cooked through.

5. Garnish with parsley and serve straight from the pan home style.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!