Description
This easy, vibrant summer dinner features crispy seared salmon fillets nestled in creamy, lemony orzo, all cooked in one skillet for minimal fuss and maximum flavor. Perfect for busy weeknights or casual entertaining, it’s fresh, comforting, and ready in just 30 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- 1 cup orzo pasta (uncooked)
- 2 1/2 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 1 large lemon, zested and juiced
- 2–3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 cups baby spinach (optional)
- 2 tablespoons fresh dill or parsley, chopped
- Salt and black pepper, to taste
- Pinch red pepper flakes (optional)
- 1 tablespoon unsalted butter (optional)
Instructions
- Pat salmon fillets dry and season both sides with salt and black pepper. Zest and juice the lemon, mince garlic, chop shallot, and measure orzo and broth. Chop spinach and herbs if using.
- Heat a large skillet over medium-high and add 1 tablespoon olive oil. Once hot, add salmon fillets skin-side up. Sear for 2-3 minutes until golden, flip, and cook another 2 minutes. Remove salmon to a plate and tent with foil.
- Lower heat to medium. Add remaining tablespoon olive oil to skillet. Add shallot and garlic, sauté 1-2 minutes until fragrant and softened.
- Add orzo and stir for 1 minute to lightly toast.
- Pour in broth, lemon zest, and lemon juice. Scrape up any brown bits and bring to a simmer.
- Stir occasionally and cook orzo uncovered for 8-10 minutes until most liquid is absorbed and orzo is al dente. Add a splash of broth or water if needed.
- Stir in spinach until wilted, if using. Nestle salmon fillets back into skillet, spooning orzo and liquid over top. Cover and cook on low for 3-4 minutes until salmon is just cooked through.
- Remove from heat and swirl in butter for creaminess. Sprinkle with fresh herbs and red pepper flakes if desired.
- Taste and adjust seasoning with salt or more lemon juice. Serve straight from skillet or plate individually with extra herbs and lemon wedges.
Notes
For gluten-free, substitute orzo with gluten-free pasta or rice. For dairy-free, omit butter or use plant-based alternative. Taste as you go to adjust salt and lemon. Add extra veggies like peas, asparagus, or cherry tomatoes for variety. Leftovers keep well for up to 2 days; add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with 1/4 of orzo mixture
- Calories: 475
- Sugar: 2
- Sodium: 550
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 3
- Protein: 32
Keywords: salmon, lemon orzo, one skillet, summer dinner, easy, healthy, fish, quick, weeknight, creamy orzo, skillet meal