free invisible hit counter

feta cheese

by

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Effort Intensity: Medium (Involves coordinating multiple components, but each step is simple.)
Lasts For: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the orzo gently; the salmon is best enjoyed cold or at room temperature.

Ingredients

For the Whipped Feta:

  • 5 oz (140g) block feta cheese, crumbled

  • 3 oz (85g) full-fat Greek yogurt or cream cheese, at room temperature

  • 1 tbsp extra virgin olive oil

  • 1 small clove garlic, minced (optional)

  • Zest of 1/2 lemon

  • 1 tbsp fresh lemon juice

  • Freshly ground black pepper to taste

  • 1-2 tbsp milk or water, as needed for consistency

For the Lemon-Herb Orzo:

  • 1 cup (200g) orzo pasta

  • 2 tbsp unsalted butter

  • 1 shallot, finely diced

  • 2 cloves garlic, minced

  • 1 cup low-sodium chicken or vegetable broth

  • 1/2 cup heavy cream or full-fat coconut milk for a lighter version

  • Zest and juice of 1 lemon

  • 1/4 cup freshly grated Parmesan cheese

  • 1/4 cup fresh herbs (a mix of dill and parsley is ideal), finely chopped

  • Salt and freshly ground black pepper to taste

For the Pan-Seared Salmon:

  • 2 (6 oz / 170g) salmon fillets, skin-on or skinless, patted very dry

  • 1 tbsp olive oil

  • Salt and pepper

  • 1/2 tsp smoked paprika (optional)

For Garnish:

  • Extra fresh herbs (dill, parsley, or chives)

  • Lemon wedges

  • A drizzle of extra virgin olive oil

  • Red pepper flakes (optional)

Instructions

Part 1: The Whipped Feta (Can be done ahead)
Effort: Low | Time: 5 minutes

  1. In a food processor or high-powered blender, combine the crumbled feta, Greek yogurt (or cream cheese), olive oil, garlic (if using), lemon zest, and lemon juice.

  2. Process on high until the mixture is completely smooth, creamy, and fluffy, scraping down the sides as needed. This should take 1-2 minutes.

  3. If the mixture seems too thick, add milk or water, one tablespoon at a time, with the processor running until you reach a velvety, spreadable consistency.

  4. Season with a few cracks of black pepper. Taste (be mindful, feta is already salty). Transfer to a bowl, cover, and set aside. Can be refrigerated for up to 3 days.

Part 2: The Lemon-Herb Orzo
Effort: Medium | Time: 20 minutes

  1. Cook the orzo in a pot of salted boiling water according to package directions until al dente (usually 8-9 minutes). Drain and set aside.

  2. While the orzo cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced shallot and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

  3. Pour in the chicken broth and bring to a simmer. Let it reduce slightly for 2-3 minutes.

  4. Stir in the heavy cream (or coconut milk) and lemon juice. Bring back to a gentle simmer.

  5. Add the cooked, drained orzo to the skillet. Stir to combine and cook for 2-3 minutes, allowing the orzo to absorb some of the sauce.

  6. Remove from heat. Stir in the lemon zest, grated Parmesan, and fresh herbs. Season generously with salt and pepper. The orzo should be creamy but not soupy. Cover and keep warm while you cook the salmon.

Part 3: The Pan-Seared Salmon
Effort: Medium | Time: 10 minutes

  1. Ensure your salmon fillets are thoroughly dried with paper towels. This is crucial for a good sear. Season both sides liberally with salt, pepper, and smoked paprika (if using).

  2. Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  3. Carefully place the salmon fillets in the hot pan, skin-side down if they have skin. Press gently for the first 5 seconds to ensure even contact. Do not move them.

  4. Cook undisturbed for 4-6 minutes (depending on thickness), until the edges are opaque and the skin is super crispy. The salmon should release easily from the pan when ready.

  5. Gently flip the fillets using a flexible spatula. Cook for another 2-4 minutes on the other side, until the salmon is cooked to your desired doneness (medium is recommended – opaque and flaky but still moist in the center).

  6. Remove from the pan and let rest for a minute.

Part 4: Assembly & Serving
Effort: Low | Time: 2 minutes

  1. Spread a generous swoosh of the whipped feta onto each plate.

  2. Spoon a hearty portion of the lemon-herb orzo over or next to the feta.

  3. Place the warm, pan-seared salmon fillet on top of the orzo.

  4. Garnish with additional fresh herbs, a final crack of black pepper, a drizzle of olive oil, and lemon wedges on the side. A pinch of red pepper flakes adds a nice kick.

Nutrition Information (Per Serving)

Note: Nutrition is an estimate and can vary based on specific ingredients used.

  • Calories: ~850 kcal

  • Total Fat: 52g

    • Saturated Fat: 22g

  • Cholesterol: 185mg

  • Sodium: 900mg (varies greatly with feta and broth used)

  • Total Carbohydrates: 50g

    • Dietary Fiber: 3g

    • Sugars: 6g

  • Protein: 48g

Leave a Comment