One Skillet Salmon with Lemon Orzo

One Skillet Salmon with Lemon Orzo is a delicious and elegant one-pan meal that’s perfect for weeknights or special occasions.

Tender, flaky salmon is paired with creamy, lemon-infused orzo and fresh herbs for a vibrant dish that’s both comforting and refreshing. This recipe is simple to make, with minimal cleanup, and is guaranteed to impress!

Kitchen Equipment Needed

• Large skillet with a lid
• Spatula
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Zester or grater

Ingredients

For the Salmon:
4 salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt and pepper, to taste

For the Lemon Orzo:
1 cup orzo pasta
2 tbsp unsalted butter
2 cloves garlic, minced
2 cups chicken broth (or vegetable broth for a vegetarian option)
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, chopped (plus more for garnish)
Salt and pepper, to taste

Directions

1. Prepare the Salmon: Season the salmon fillets on both sides with salt and pepper.
2. Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until just cooked through. Remove the salmon from the skillet and set aside.
3. Sauté the Garlic: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
4. Cook the Orzo: Stir in the orzo and toast for 1-2 minutes. Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
5. Add Creamy Ingredients: Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste. Cook for another 2 minutes until the sauce is creamy.
6. Return the Salmon: Nestle the salmon fillets back into the skillet with the orzo. Spoon some of the sauce over the salmon and sprinkle with chopped parsley.
7. Serve: Serve immediately, garnished with extra parsley and lemon wedges if desired.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Serving)

Calories: 450
Protein: 35g
Carbohydrates: 30g
Fat: 20g
Sugar: 2g

Expert Tips

Choose the Right Pan: Use a large skillet with a lid to ensure everything cooks evenly.

Don’t Overcook the Salmon: Remove the salmon from the skillet once it’s cooked through to avoid dryness.

Customize the Herbs: Swap parsley with dill, basil, or chives for a different flavor profile.

FAQs

Can I use a different type of fish?
Yes, you can substitute salmon with trout, cod, or even shrimp. Adjust the cooking time as needed.

What if I don’t have orzo?
You can use other small pasta shapes like couscous or rice, but adjust the cooking time and liquid accordingly.

Can I make this dairy-free?
Yes, use coconut cream instead of heavy cream and omit the Parmesan cheese.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: This dish is best enjoyed fresh, but you can freeze the orzo portion for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Reheat in a skillet over low heat, adding a splash of broth or water to refresh the sauce.

Substitutions & Variations

Gluten-Free: Use gluten-free orzo or small gluten-free pasta.

Vegetarian: Omit the salmon and use vegetable broth instead of chicken broth. Add sautéed mushrooms or spinach for extra flavor.

Extra Veggies: Stir in peas, asparagus, or zucchini for a more vegetable-packed meal.

One Skillet Salmon with Lemon Orzo – A Bright and Flavorful Dinner

One Skillet Salmon with Lemon Orzo is a delicious and elegant one-pan meal that’s perfect for weeknights or special occasions.

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Ingredients Equipment Method

Ingredients

  

• **For the Salmon:**
• 4 salmon fillets about 6 oz each
• 1 tbsp olive oil
• Salt and pepper to taste
• **For the Lemon Orzo:**
• 1 cup orzo pasta
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 2 cups chicken broth or vegetable broth for a vegetarian option
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh parsley chopped (plus more for garnish)
• Salt and pepper to taste

Equipment

• - Large skillet with a lid
• Spatula
• Mixing bowls
• Whisk
• Measuring cups and spoons
• - Zester or grater

Method

 

1. **Prepare the Salmon:** Season the salmon fillets on both sides with salt and pepper.
2. **Cook the Salmon:** Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until just cooked through. Remove the salmon from the skillet and set aside.
3. **Sauté the Garlic:** In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
4. **Cook the Orzo:** Stir in the orzo and toast for 1-2 minutes. Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
5. **Add Creamy Ingredients:** Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste. Cook for another 2 minutes until the sauce is creamy.
6. **Return the Salmon:** Nestle the salmon fillets back into the skillet with the orzo. Spoon some of the sauce over the salmon and sprinkle with chopped parsley.
7. **Serve:** Serve immediately, garnished with extra parsley and lemon wedges if desired.