Description
This One-Skillet Salmon with Lemon Orzo is a flavorful and easy-to-make dinner, combining perfectly seared salmon with creamy, lemony orzo pasta. The dish is cooked entirely in one skillet for minimal cleanup and maximum deliciousness, featuring fresh herbs, garlic, and Parmesan cheese to elevate the flavors.
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 them evenly with salt, black pepper, garlic powder, and paprika to create a flavorful crust.
- Heat the skillet: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat to prepare for searing the salmon.
- Sear the salmon: Place the salmon skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes until golden and fully cooked. Remove from the skillet and set aside.
- Sauté aromatics: In the same skillet, add 1 tablespoon olive oil over medium heat. Cook the chopped onion for 3-4 minutes until softened, then add minced garlic and cook for 1 more minute to release its aroma.
- Toast the orzo: Add the orzo pasta to the skillet, stirring to coat with the oil and aromatics, and cook for 1-2 minutes to lightly toast it.
- Simmer the orzo: Pour in the chicken or vegetable broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add cream and lemon: Lower the heat to low and stir in the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, and season with salt and pepper. Cook for 2 minutes more until the mixture is creamy.
- Finish the orzo: Stir in the grated Parmesan cheese and chopped fresh parsley, adjusting seasoning as necessary for balance and flavor.
- Combine salmon and orzo: Nestle the cooked salmon fillets back into the skillet on top of the lemon orzo to warm together briefly.
- Serve: Garnish with extra parsley and serve the dish hot with lemon wedges on the side for an extra citrus burst.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan or use a vegan cheese alternative.
- Skin-on salmon helps keep the fish moist and adds crispiness when seared.
- Ensure the orzo is cooked al dente to avoid mushiness after combining with the salmon.
- Use fresh lemon juice and zest for a bright, fresh flavor.
- You can substitute chicken broth with vegetable broth to make the dish pescatarian friendly.
