This One Skillet Salmon with Lemon Orzo is a weeknight hero! Flaky, tender salmon paired with creamy, zesty lemon orzo comes together in one pan, making cleanup a breeze. This dish is light, fresh, and full of bold flavors that will make it a family favorite.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup for maximum flavor.
- Bright and Fresh: The zesty lemon and fresh herbs make this dish taste like springtime on a plate.
- Nutritious and Delicious: Packed with protein, healthy fats, and whole grains.
Ingredients
- Salmon fillets: Rich and buttery, they’re the star of the dish.
- Orzo pasta: A quick-cooking grain that absorbs all the flavors of the broth and lemon.
- Lemon zest and juice: Adds brightness and tang that complements the salmon.
- Garlic: For a savory base that enhances the dish.
- Chicken or vegetable broth: Infuses the orzo with deep flavor.
Find the full list and exact measurements in the recipe card below.
Steps
- Sear the salmon: Season the fillets with salt and pepper. Heat oil in a skillet, and cook salmon skin-side down until crispy. Flip and cook until just done. Remove and set aside.
- Cook the aromatics: In the same skillet, sauté garlic until fragrant. Add lemon zest for a pop of freshness.
- Simmer the orzo: Stir in orzo and broth. Bring to a boil, then reduce heat and let the orzo cook until tender and the broth is absorbed.
- Finish with lemon and herbs: Add lemon juice, parsley, and a pat of butter for creaminess. Stir well.
- Return the salmon: Place the cooked salmon on top of the orzo. Cover and let everything heat through.
- Serve: Garnish with more herbs and lemon slices. Enjoy!
Variations
- Swap the protein: Try chicken thighs or shrimp for a twist.
- Go gluten-free: Replace orzo with rice or quinoa.
- Add veggies: Stir in spinach, cherry tomatoes, or asparagus for added nutrients.
Tips and Tricks
- Sear the salmon well for a crispy skin and deeper flavor.
- Toast the orzo before adding liquid for a nutty depth.
- Use fresh lemon juice for the best flavor.
How to Serve
Serve straight from the skillet with a side of crusty bread or a crisp green salad.
Make Ahead and Storage
- Make Ahead: Prep the salmon and chop your ingredients for quicker assembly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove with a splash of broth to rehydrate the orzo.
FAQs
Can I use frozen salmon?
Yes! Just thaw it fully before cooking to ensure even searing.
What other herbs work well?
Dill, basil, or cilantro can add fresh and vibrant flavors.
How do I keep the salmon from drying out?
Don’t overcook it! Remove it from heat as soon as it’s opaque and flakes easily.
One Skillet Salmon with Lemon Orzo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Skillet
- Cuisine: Mediterranean
Description
This one-skillet dish pairs tender, flaky salmon with bright and zesty lemon orzo. It’s a perfect meal for busy weeknights, combining wholesome ingredients with minimal cleanup. The orzo absorbs the lemony broth, making it flavorful and creamy without any added cream.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each), skin on or off
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon, skin side down, and sear for 4-5 minutes per side, or until golden and cooked to your desired doneness. Remove salmon from the skillet and set aside.
- Sauté Aromatics: In the same skillet, heat the remaining olive oil. Add garlic, onion, and thyme, cooking until fragrant and the onion is softened (about 2-3 minutes).
- Cook the Orzo: Stir in the orzo, toasting lightly for 1-2 minutes. Add the chicken broth, water, lemon zest, and crushed red pepper flakes (if using). Bring to a boil, then reduce to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish the Dish: Stir in the spinach, lemon juice, Parmesan cheese, and parsley. Cook for 1-2 minutes until the spinach is wilted and the cheese is melted. Adjust seasoning with salt and pepper if needed.
- Serve: Return the salmon to the skillet, nestling it into the orzo mixture. Garnish with additional parsley and serve warm.
Notes
- Use vegetable broth for a vegetarian-friendly version (just replace salmon with roasted chickpeas or tofu).
- For added richness, drizzle the salmon with melted butter before serving.
- Adjust the amount of lemon juice to your taste preferences for a tangier flavor.
Nutrition
- Serving Size: 1 salmon fillet with orzo
- Calories: 450
- Sugar: 2g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg