Description
This one-skillet salmon with lemon orzo is a flavorful and easy-to-make dish featuring perfectly seared salmon fillets served over a creamy, lemon-infused orzo pasta. Combining tender salmon with a bright, herbaceous orzo, this recipe is great for a quick weeknight meal or a stylish dinner. The skillet method ensures minimal cleanup and maximum flavor, with a luscious lemon cream sauce that ties everything together beautifully.
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 on both sides with salt, black pepper, garlic powder, and paprika for a flavorful crust.
- 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 cook for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for an additional 2-3 minutes, until the salmon is cooked through. Remove the salmon from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the Orzo: Add the orzo pasta to the skillet, stirring to coat it evenly with the oil. Cook for 1-2 minutes to toast the pasta lightly.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Cook the orzo for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Add Cream and Seasoning: Lower the heat to low and stir in the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for 2 more minutes, allowing the sauce to thicken and become creamy.
- Finish the Orzo: Stir in the 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 atop the lemon orzo. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side.
Notes
- Use skin-on salmon for best searing results and a crispy texture.
- Chicken broth adds richer flavor, but vegetable broth is great for a lighter or vegetarian-friendly option.
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese.
- Be careful not to overcook the salmon to keep it moist and tender.
- If you prefer, you can swap orzo for other small pasta shapes like acini di pepe or baby shells.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
