Description
This Salmon with Lemon Orzo recipe offers a delightful combination of perfectly seared salmon fillets served atop creamy, lemon-infused orzo pasta. Ready in just 30 minutes, it combines bright citrus flavors, tender pasta, and flavorful salmon for a satisfying and elegant meal perfect for weeknight dinners or special occasions.
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: Season the salmon fillets with salt, black pepper, garlic powder, and paprika to evenly coat them with flavor.
- Sear the salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until golden and crispy. Flip and cook for another 2-3 minutes until fully cooked through. Remove from skillet and set aside.
- Sauté the aromatics: In the same skillet, add 1 tablespoon of olive oil over medium heat. Cook the finely chopped onion for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for an additional minute to release its aroma.
- Cook the orzo: Add the orzo pasta to the skillet, stirring to coat it in oil. Cook for 1-2 minutes to lightly toast the orzo.
- Add broth and simmer: Pour in the chicken or vegetable broth, bring the mixture to a simmer, and cook for 8-10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Add cream and flavorings: Reduce heat to low and stir in heavy cream, lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for 2 more minutes until the sauce turns creamy.
- Finish the orzo: Stir in grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning as needed.
- Combine salmon and orzo: Nestle the cooked salmon fillets into the lemon orzo in the skillet, warming slightly together.
- Serve: Garnish with extra parsley and serve immediately with lemon wedges on the side for squeezing.
Notes
- For a dairy-free version, substitute the heavy cream with coconut cream or a plant-based alternative and omit Parmesan cheese.
- You can use vegetable broth to make this recipe fully vegetarian if substituting salmon with a plant-based protein or vegetable option.
- Make sure not to overcook the salmon to keep it tender and moist.
- Fresh lemon zest elevates the citrus flavor beyond just using lemon juice.
- Leftover orzo can be refrigerated and reheated with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
