by Willow Warell

One-Pot Salmon & Orzo with Butternut Squash & Leeks

by Willow Warell

Recipe courtesy of Willow Warell @hungrywillow

Salmon, orzo, butternut squash, and leeks cook together in one pot in this fall-inspired dish. The salmon gets a maple-Dijon glaze and bakes right on top of the orzo, which simmers in a light, creamy broth with garlic and herbs. This easy meal makes the most of seasonal produce and finishes with Parmesan and microgreens or whatever fresh herbs you have.

SERVES 2-3

Ingredients

Salmon & orzo

● 2 wild Alaska salmon fillets (6 oz each), thawed, skin removed (Copper River sockeye is used here).
● 1⁄2 cup butternut squash, peeled and cut into 1⁄2–3⁄4-inch cubes (from one small to medium squash)
● 1⁄2 cup leeks, sliced into half-moons (from one leek; see prep)
● 2 tbsp olive oil
● 1 tsp salt
● 2 garlic cloves, finely chopped
● 1⁄2 tsp dried oregano
● 1⁄2 tsp dried thyme
● 1⁄4 tsp red pepper flakes
● 1⁄4 tsp black pepper
● 2 cups vegetable broth
● 1⁄4 cup heavy cream
● 3⁄4 cup orzo

Glaze

● 1 tbsp Dijon mustard enhanced with Herbes de Provence (or mustard of choice)
● 1 tbsp olive oil
● 1 tbsp maple syrup
● Salt and pepper

Garnish

● Freshly grated Parmesan cheese
● Microgreens or fresh herbs, such as parsley

Instructions

1. Preheat the oven to 400°F.

2. Trim the root end and dark green tops off the leeks and discard. Halve the leek lengthwise, rinse well to remove dirt and grit, then dry and slice into half-moons. 3. Heat olive oil in the pot over medium heat. Add the squash, leeks, and salt. Cook 5–7 minutes, until the squash starts to soften and the leeks turn translucent.

4. Stir in the garlic and cook for 1 minute. Add the oregano, thyme, red pepper flakes, and black pepper; stir.

5. Pour in the broth and simmer 3–5 minutes, until the squash softens and the liquid reduces slightly.

6. While the broth simmers, whisk the glaze ingredients together and brush the mixture over the salmon.

7. Stir in the cream and simmer 1 minute. Stir in the orzo and cook 2-3 minutes, stirring once or twice.

8. Gently set the salmon on top of the orzo. Cover the pot and bake for 10 minutes, until the salmon is cooked through and the orzo is tender.

9. Top with Parmesan and microgreens or herbs, and enjoy!

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