For a special dinner that’s both quick and comforting, salmon with creamy orzo is a perfect choice. The pan-fried, seasoned salmon comes out tender and juicy, especially when paired with a lemon-infused orzo and parmesan sauce. The best part? It’s a one-pan recipe with no pre-boiling needed for the orzo, making it an easy alternative to risotto. You can simply cook the orzo in the same skillet as the salmon, letting it absorb the flavors of the boiling stock. I love using sockeye salmon for its robust flavor, but regular salmon works too. For a cozy weeknight meal, it’s a go-to that ticks all the boxes for carbs, fiber, and protein.

Start by searing the fillets in a mix of spices like paprika, garlic powder, and a touch of chili flakes. Then, set the salmon aside and sauté shallots and kale in the leftover olive oil before adding the orzo. Mix in coconut milk for extra creaminess, some vegetable broth, and peas for added veggies and nutrients. The lemon zest gives the dish a nice kick, while the butter (vegan or dairy) makes it rich without being overwhelming. If you enjoyed the trend of Baked Feta Pasta with Harissa, you’ll love adding a twist of sun-dried tomatoes for extra flavor to this dish. Finish it off with a sprinkle of fresh parsley. This versatile recipe, which has become a favorite since 2023, is easy to adjust to your spice preference and always delivers a satisfying meal.

What you’ll need to make lemon orzo and salmon

For this one-pan dish, I like to use salmon fillets, around 4-6 oz each. I usually go for sockeye or red salmon because the color is beautiful and the robust flavor adds something special, but regular salmon works just as fine. Season the fillets with a mix of paprika, garlic powder, smoked paprika, a pinch of chili flakes, and salt and pepper for a little kick. Sear the salmon in olive oil for about 3-4 minutes per side in a pan, then set it aside and remove any excess oil using a paper towel.

Next, melt some butter (use vegan or dairy as you prefer) in the same pan and cook the shallots and garlic until fragrant. Stir in the orzo, a little lemon zest, and the same spices used for the salmon. After a couple of minutes, pour in the low-sodium vegetable broth and full-fat coconut milk for that extra creaminess. Add shredded kale and peas for some added greens and let everything cook for 10-12 minutes. Mix in some lemon juice and place the salmon fillets back in the pan. Finish cooking over a low flame for another 5–6 minutes. Garnish with fresh parsley and an extra squeeze of lemon juice before you serve this delicious dish.

 

Ingredients for baked salmon orzo recipe:

Salmon Fillets

Preparation involves using 4 to 5 ounce fillets. The size of the fillet will determine the cooking time. Dip the salmon fillets, flesh side down, into the marinade to allow them to soak up the flavors.

Sun-Dried Tomatoes

Use sun-dried tomato oil to enhance the marinade. Add chopped sun-dried tomatoes to the orzo and pesto mix for extra flavor.

Melted Butter

Opt for unsalted butter to manage the sodium levels. Melt the butter and mix it into the marinade for added richness.

Lemon Juice

Squeeze fresh lemon juice into the marinade to add acidity. The lemon juice helps brighten the flavors of the dish.

Seasonings

Add kosher salt to taste in the marinade. Include garlic powder for an aromatic flavor and sprinkle in red pepper flakes for a touch of heat.

Sun-Dried Tomato Pesto

Use store-bought or homemade sun-dried tomato pesto. Mix this into the remaining marinade to enhance the overall flavor profile.

Garlic

Mince a few cloves of garlic and add the minced garlic to the orzo portion to deepen the flavor.

Orzo Pasta

Choose dry orzo pasta for this recipe. Add the orzo to the dish and allow it to absorb the flavors from the marinade.

Chicken Broth

Select low-sodium chicken broth. This will provide moisture and flavor without overwhelming saltiness.

Parmesan Cheese

Use parmesan cheese for the umami flavor. Stir the cheese into the dish towards the end of cooking for a creamy finish.

Baby Spinach

Incorporate baby spinach for color and nutrients. Add the spinach just before serving to keep it vibrant and fresh.

Heavy Cream

Add a subtle hint of creaminess to the dish with heavy cream. Stir in the cream just before serving to maintain its texture.

Garnish

Use chopped parsley or chives for garnishing. This adds a fresh, subtle flavor to the finished dish.

This structured approach allows you to focus on each ingredient individually, ensuring that each component shines in your salmon and orzo pasta.

Instructions for the salmon orzo recipe:

Prepare and Season the Salmon

Take 4-6 oz. salmon fillets. You can keep the skin on if preferred, but I like to remove it for this recipe.

Season the salmon with a mix of spices: paprika, garlic powder, smoked paprika, chili flakes, salt, and pepper.

Sear the Salmon

Heat a little olive oil in a pan over medium-high heat.
Sear the salmon for about 3-4 minutes on each side until it develops a crispy crust.
Remove the salmon from the pan and soak up any excess oil with a paper towel. Set the salmon aside.

Cook the Orzo and Aromatics

In the same pan, add some butter (either vegan or regular dairy).

Add shallots and garlic, and cook them for a minute until fragrant.

Stir in the orzo, lemon zest, and additional spices. Let everything cook for a couple of minutes to absorb the flavors.

 Add the Liquids and Vegetables

Pour in the low-sodium vegetable broth and canned coconut milk (use full-fat for extra creaminess).

Add the shredded kale and peas to incorporate more veggies and added greens.
Allow the orzo to cook for 10-12 minutes, stirring occasionally, until it becomes tender and creamy.

Finish the Dish

Mix in lemon juice for a fresh, tangy flavor.

Carefully place the salmon fillets back into the pan.

Finish cooking on a low flame for about 5-6 minutes to let the flavors blend together