Description
This One-Skillet Salmon with Lemon Orzo is a quick and flavorful dish featuring perfectly seared salmon fillets served atop creamy, lemon-infused orzo pasta. Combining tender salmon with zesty lemon, aromatic thyme, and Parmesan cheese, this recipe makes for a simple yet elegant meal that can be ready in just 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each, skin-on)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Orzo and Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200 g) orzo pasta
- 2 cups (475 ml) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup (30 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Season the salmon: Pat the salmon fillets dry and season both sides with salt, black pepper, garlic powder, and paprika to infuse flavor.
- Sear the salmon: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for an additional 2-3 minutes until the salmon is cooked through. Remove from the skillet and set aside.
- Cook the aromatics: In the same skillet, add 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add and toast the orzo: Stir in the orzo pasta to coat it with the oil and cook for 1-2 minutes, which helps enhance its nutty flavor.
- Simmer the orzo: Pour in the chicken or vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Create the creamy lemon sauce: Lower the heat to low and stir in the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for an additional 2 minutes until the sauce is creamy and well combined.
- Finish the orzo: Stir in the grated Parmesan cheese and fresh parsley. Taste and adjust seasoning as needed.
- Combine salmon and orzo: Return the cooked salmon fillets to the skillet, nestling them gently into the lemon orzo mixture so they warm through.
- Serve: Garnish with extra fresh parsley and serve with lemon wedges on the side for a bright, fresh finish.
Notes
- Use skin-on salmon to achieve a crispy texture when searing.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- To make it lighter, substitute heavy cream with half-and-half or coconut milk.
- Make sure to stir occasionally while cooking the orzo to prevent sticking.
- Leftover salmon can be refrigerated and enjoyed within 2 days.
