Description
This One-Skillet Salmon with Lemon Orzo is a delightful, quick, and easy meal perfect for weeknight dinners. The salmon fillets are seared to perfection in a skillet, then combined with creamy, lemon-infused orzo that’s cooked right in the same pan. A touch of garlic, paprika, fresh parsley, and Parmesan cheese enhances the flavors, making this dish bright, fresh, and satisfying without the need for multiple pots or pans.
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: Sprinkle the salmon fillets evenly with salt, black pepper, garlic powder, and paprika to build a flavorful crust.
- Sear the Salmon: Heat 2 tablespoons 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 2-3 more 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 and heat over medium. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Toast the Orzo: Add the orzo pasta to the skillet and stir to coat it with the oil and aromatics. Cook for 1-2 minutes to lightly toast the pasta, enhancing its flavor.
- Cook 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 is absorbed.
- Make It Creamy: Reduce heat to low and stir in the heavy cream, lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for an additional 2 minutes to allow flavors to meld and the sauce to thicken.
- Add Cheese and Herbs: Stir in the grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning as needed.
- Reintroduce Salmon: Nestle the salmon fillets back into the skillet on top of the lemon orzo to warm them through gently.
- Serve: Garnish with extra parsley and serve the dish warm with lemon wedges on the side for an extra burst of citrus.
Notes
- For best results, use skin-on salmon fillets for crispiness and flavor.
- Feel free to substitute chicken broth for vegetable broth to keep the dish vegetarian-style, but omit the salmon.
- Adjust lemon juice to taste if you prefer a more tart or mild lemon flavor.
- Make sure to stir the orzo occasionally while cooking to prevent sticking and ensure even cooking.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying out the salmon.
