Description
This One-Skillet Salmon with Lemon Orzo recipe combines perfectly seared salmon fillets with creamy, citrus-infused orzo pasta cooked all in one pan for a quick and delicious weeknight meal. The dish features tender salmon with a crispy skin, aromatic herbs, and a bright lemon sauce, making it comforting yet fresh.
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
Lemon Orzo
- 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 generously with salt, black pepper, garlic powder, and paprika to build a flavorful crust during searing.
- Sear the salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down carefully and cook for 4-5 minutes to render the skin crispy and the flesh cooked halfway through. Flip the fillets and cook 2-3 more minutes until golden and cooked through. Remove salmon from skillet and set aside.
- Sauté aromatics: In the same skillet, add 1 tablespoon of olive oil over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Add and toast orzo: Add the orzo pasta to the skillet, stirring well to coat it with oil and toast lightly for 1-2 minutes, enhancing its nutty flavor.
- Cook orzo in broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for 8-10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Make lemon cream sauce: Reduce heat to low and stir in heavy cream, lemon juice, lemon zest, dried thyme, and season with salt and black pepper. Cook for 2 more minutes to allow flavors to meld and the sauce to thicken slightly.
- Finish the orzo: Mix in grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning if necessary to balance the flavors.
- Combine salmon and orzo: Nestle the cooked salmon fillets back into the skillet among the lemon orzo, allowing them to warm through for a minute.
- Garnish and serve: Garnish with extra fresh parsley and serve immediately with lemon wedges on the side for squeezing over the dish to add brightness.
Notes
- Use skin-on salmon for crispier texture, but you can remove skin if preferred.
- Vegetable broth can be used instead of chicken broth for a vegetarian-friendly variation if you use a plant-based salmon substitute.
- If heavy cream is not available, full-fat coconut milk can be a dairy-free alternative, though it will change the flavor.
- Be careful not to overcook the salmon to keep it moist and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying the salmon.
