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Lunch recipe · from the recipe book

One-Pot Salmon Orecchiette with Dill Yogurt Sauce

Orecchiette simmered in garlicky broth until silky, tossed with tender broccoli, flaky seared salmon and a tangy dill-parsley yogurt sauce.

One-Pot Salmon Orecchiette with Dill Yogurt Sauce

Ingredients

  • 1 lb450 gSalmon filletskin removed, patted dry
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oildivided
  • 4 cloves12 gGarlicminced
  • ½ tsp1 gCrushed red pepper
  • 3 cups720 gLow-sodium chicken broth
  • 1½ cups360 gWater
  • 11½ oz320 gPasta, dryshort shape such as orecchiette
  • 3¾ cups florets350 gBroccolicut into small florets
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1⅔ cups sprigs15 gFresh dillchopped
  • ½ cup chopped25 gFresh parsleychopped
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest

Steps

  1. Prepare first: cut the broccoli into small florets, mince the garlic, chop the dill and parsley, and pat the salmon dry.
  2. Make the herb sauce: in a bowl, stir together the Greek yogurt, the dill, the parsley, the lemon juice and the lemon zest. Set aside.
  3. Season the salmon with the salt and the black pepper. Heat half the olive oil in a large pot or deep skillet over medium-high heat and sear the salmon 3 to 4 minutes per side until it flakes easily and reaches 145°F (63°C) inside. Move it to a plate.
  4. Lower the heat to medium, add the remaining half of the olive oil, then add the garlic and the red pepper flakes and cook 30 seconds until fragrant.
  5. Pour in the chicken broth and the water, bring to a boil, then stir in the pasta. Simmer uncovered, stirring often, for 8 minutes.
  6. Add the broccoli and simmer 3 to 4 minutes more, stirring, until the pasta is al dente, the broccoli is tender-crisp and most of the liquid has thickened into a light sauce.
  7. Take the pot off the heat and let it stand 1 minute, then stir in the herb sauce until creamy.
  8. Break the salmon into large flakes, fold it in gently and serve right away.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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