One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe
If you’re craving a dinner that feels both comforting and elegant with minimal fuss, the One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe is your new best friend. This dish marries tender, perfectly seared salmon with a luscious, lemon-kissed orzo that is rich, creamy, and just bursting with savory flavor. Every bite strikes a balance between fresh citrus brightness, nutty Parmesan, and the warmth of herbs, making it an absolute crowd-pleaser that comes together quickly in one pan. Trust me, once you try this recipe, it will become a staple in your weeknight rotation!
Ingredients You’ll Need
What makes this recipe truly shine is how simple, accessible ingredients come together to create a dish full of vibrant flavors and lovely textures. Each component plays a role, from the flaky salmon to the creamy orzo that serves as the perfect base. Here’s what you’ll gather to make this delightful meal:
- Salmon fillets: Choose skin-on fillets for crispiness and flavor when seared.
- Olive oil: Used twice for searing salmon and sautéing aromatics, adding a fruity richness.
- Salt and black pepper: Essential seasonings that enhance every element.
- Garlic powder and paprika: Offers a gentle smoky warmth and depth to the salmon.
- Small onion: Finely chopped to soften into a sweet, savory base for the orzo.
- Garlic cloves: Freshly minced for aromatic intensity.
- Orzo pasta: Small rice-shaped pasta that cooks up creamy and satisfying.
- Chicken or vegetable broth: Adds moisture and savory body to the pasta.
- Heavy cream: Creates the luscious, silky texture of the orzo.
- Freshly squeezed lemon juice and lemon zest: Injects bright, zesty freshness.
- Dried thyme: Offers subtle herbal notes to complement the lemon.
- Grated Parmesan cheese: Melts into the orzo for nutty, cheesy goodness.
- Fresh parsley: Adds a burst of color and fresh flavor at the end.
- Lemon wedges: Served on the side for those who love an extra citrus kick.
How to Make One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe
Step 1: Season and Sear the Salmon
Start by gently patting your salmon fillets dry, then sprinkle salt, black pepper, garlic powder, and paprika evenly over the fish. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the salmon skin-side down, letting it sear for 4 to 5 minutes until the skin is crisp and golden. Flip and cook for another 2 to 3 minutes until the salmon is beautifully browned and cooked through. Once done, transfer the fillets to a plate and set aside, preserving those delicious crispy bits in the pan.
Step 2: Sauté Aromatics and Toast the Orzo
Using the same skillet, add an additional tablespoon of olive oil over medium heat. Toss in the finely chopped onion and cook for about 3 to 4 minutes, until soft and translucent—this step builds the flavor base. Add minced garlic and stir for another minute until fragrant but not burnt. Next, add the orzo pasta to the skillet, stirring to coat every grain with the flavorful oil and aromatics. Toasting the orzo for 1 to 2 minutes adds a lovely nutty dimension.
Step 3: Simmer the Orzo
Pour in your chicken or vegetable broth, bringing the mixture to a gentle simmer. Let the orzo absorb the liquid, stirring occasionally to prevent sticking, for about 8 to 10 minutes. You’ll notice it tenderizes and swells, soaking up all those savory flavors.
Step 4: Create the Creamy Lemon Parmesan Sauce
Turn the heat to low, and slowly stir in the heavy cream, freshly squeezed lemon juice, and lemon zest. Add dried thyme and season with salt and pepper to taste. Let it cook for an additional 2 minutes so the sauce thickens and becomes beautifully creamy. Then fold in the grated Parmesan cheese and chopped parsley. This step is magic—the cheese melts into the orzo, leaving a silky, tangy sauce that defines this dish. Adjust seasoning if needed.
Step 5: Combine Salmon and Orzo
Nestle your cooked salmon fillets gently back into the skillet, positioning them atop the creamy lemon orzo. Let them warm together for a minute or two, allowing the flavors to mingle and the salmon to soak up some sauce.
How to Serve One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe
Garnishes
Brighten your presentation with extra chopped parsley sprinkled over the top and a few lemon wedges for that fresh zing. These final touches not only make the dish pop visually but also offer an additional burst of freshness on every bite.
Side Dishes
This meal shines brilliantly on its own, but if you want to round it out, consider light sides like a crisp green salad or steamed asparagus. Both bring crunch and vibrancy that complement the creamy orzo and rich salmon beautifully.
Creative Ways to Present
For special occasions, serve the salmon fillets on a bed of the lemon orzo arranged elegantly on warm plates. Drizzle a little extra olive oil or an herb-infused oil around the edges for a restaurant-worthy finish. You can even sprinkle chopped toasted almonds on top for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe, store them in an airtight container in the refrigerator. The salmon and orzo will keep well for up to 2 days, maintaining most of their flavor and texture.
Freezing
While the orzo might lose a bit of its creamy texture after freezing, you can freeze the dish if needed. Place it in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating gently on the stove to keep the salmon moist.
Reheating
Reheat leftovers slowly over low heat on the stovetop, stirring the orzo occasionally to avoid sticking and adding a splash of broth or water if the dish seems dry. This method helps maintain creaminess and prevents the salmon from drying out.
FAQs
Can I use a different type of fish?
Absolutely! While salmon is perfect for this recipe due to its rich flavor and firm texture, you can substitute with trout, cod, or halibut. Just adjust cooking times since some fish cook faster than salmon.
Is there a dairy-free version of this recipe?
Yes! Swap heavy cream for coconut milk or a plant-based cream, and substitute Parmesan cheese with a dairy-free alternative or nutritional yeast for that cheesy umami touch.
Can I make this recipe gluten-free?
Definitely. Use a gluten-free orzo alternative or substitute with rice or quinoa. Just keep an eye on cooking times and liquid ratios as they differ.
How can I make this dish spicier?
Add a pinch of red pepper flakes when sautéing the onions or sprinkle some cayenne pepper while seasoning the salmon. This adds a nice kick without overpowering the lemony freshness.
Is this recipe suitable for meal prep?
Yes, it’s fantastic for meal prep! Portion it out after cooking and refrigerate. The flavors develop even more overnight, making it a delicious, quick meal to reheat during busy days.
Final Thoughts
This One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe is truly a joy to make and eat. It brings together brightness, creaminess, and a cozy home-cooked feel all in one pan, which means less cleanup and more time savoring every bite. I encourage you to give it a try soon—you might just find it becomes your go-to recipe for effortless dinners that never sacrifice flavor.
Print
One-Skillet Lemon Parmesan Salmon with Creamy Orzo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This One-Skillet Salmon with Lemon Orzo is a quick and flavorful dish featuring perfectly seared salmon fillets served atop creamy, lemon-infused orzo pasta. Combining tender salmon with zesty lemon, aromatic thyme, and Parmesan cheese, this recipe makes for a simple yet elegant meal that can be ready in just 30 minutes, perfect for weeknight dinners.
Ingredients
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 and Sauce
- 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 both sides with salt, black pepper, garlic powder, and paprika to infuse flavor.
- 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 and golden. Flip and cook for an additional 2-3 minutes until the salmon is cooked through. Remove from the skillet and set aside.
- Cook the aromatics: In the same skillet, add 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add and toast the orzo: Stir in the orzo pasta to coat it with the oil and cook for 1-2 minutes, which helps enhance its nutty flavor.
- Simmer the orzo: 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: 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 an additional 2 minutes until the sauce is creamy and well combined.
- Finish the orzo: Stir in the grated Parmesan cheese and fresh parsley. Taste and adjust seasoning as needed.
- Combine salmon and orzo: Return the cooked salmon fillets to the skillet, nestling them gently into the lemon orzo mixture so they warm through.
- Serve: Garnish with extra fresh parsley and serve with lemon wedges on the side for a bright, fresh finish.
Notes
- Use skin-on salmon to achieve a crispy texture when searing.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- To make it lighter, substitute heavy cream with half-and-half or coconut milk.
- Make sure to stir occasionally while cooking the orzo to prevent sticking.
- Leftover salmon can be refrigerated and enjoyed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
