Flaky salmon fillets seared to perfection, paired with creamy lemony orzo, all cooked in one skillet for easy prep and cleanup. This dish is bright, hearty, and full of fresh flavors that taste like sunshine in a bowl.
Why You’ll Love It
- One-pan meal → less mess, more flavor.
- Fresh & zesty → lemon and herbs keep it light.
- Balanced → protein, pasta, and veggies all in one.
- Restaurant quality at home in under 30 minutes.
Ingredients
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 ½ cups orzo pasta
- 3 cups chicken or vegetable broth (plus more if needed)
- 1 lemon (juice + zest)
- ½ cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- 2 tbsp fresh parsley or dill, chopped
- Salt & black pepper, to taste
Instructions
- Cook the Salmon
- Season salmon with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet. Sear salmon 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Make the Orzo Base
- In the same skillet, add remaining olive oil, onion, and garlic. Cook 2–3 minutes until fragrant.
- Stir in orzo and toast lightly, 1–2 minutes.
- Simmer
- Pour in broth, lemon juice, and zest. Stir, cover, and let orzo simmer 8–10 minutes until al dente, stirring occasionally. Add extra broth if needed.
- Creamy Finish
- Stir in heavy cream, Parmesan, and spinach (if using). Simmer 2 minutes until creamy.
- Assemble & Serve
- Return salmon to skillet, nestling into the orzo. Sprinkle with fresh parsley or dill.
- Serve warm with extra lemon wedges. 🍋
Variations & Tips
- Add Veggies – asparagus, peas, or zucchini make a great addition.
- Make it lighter – swap cream for Greek yogurt.
- Extra punch – top with capers for a Mediterranean twist.
- Cheese Swap – feta instead of Parmesan adds tang.
This One Skillet Salmon with Lemon Orzo is creamy, tangy, and wholesome—perfect for a quick but elegant dinner! ✨