Description
This One-Skillet Salmon with Lemon Orzo is a quick and flavorful meal that combines perfectly seared salmon fillets with creamy, lemon-infused orzo pasta. Ready in just 30 minutes, this dish is ideal for weeknight dinners, offering a harmonious blend of citrus, herbs, and parmesan in a single pan for easy cleanup.
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 Pasta
- 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
To Serve
- Lemon wedges
Instructions
- Season the Salmon: Season the salmon fillets evenly with salt, black pepper, garlic powder, and paprika to enhance their flavor.
- Sear the Salmon: Heat 2 tablespoons of 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. Flip and cook for an additional 2-3 minutes until the salmon is golden and cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon olive oil over medium heat. Cook the finely chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute to release its fragrance.
- Cook the Orzo: Stir in the orzo pasta to coat it with the oil, cooking for 1-2 minutes. 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: Reduce heat to low and incorporate the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for another 2 minutes until the sauce thickens and becomes creamy.
- Finish with Cheese and Herbs: Stir in grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning if necessary.
- Combine and Serve: Nestle the cooked salmon fillets back into the skillet with the lemon orzo. Garnish with extra parsley and serve immediately with lemon wedges on the side for extra citrus flavor.
Notes
- Skin-on salmon helps achieve a crispy texture when seared.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Use low-fat cream or half-and-half for a lighter version.
- Fresh lemon zest brightens the dish more than pre-packaged zest.
- Leftover salmon and orzo keep well refrigerated for up to 2 days.
