Weeknights can be super busy in our house. So a one-pan meal, like this orzo, that’s delicious and nutritious, is a true lifesaver. This salmon orzo recipe is bright and fresh, and easy enough to whip up on hectic weeknights, but elegant enough to serve at a dinner party.
If you are a beginner cook and looking to impress, this is the dish to try. It’s foolproof, healthy and balanced in flavors thanks to the herby orzo, vibrant greens, and tender salmon. I can’t even begin to mention how many times my husband told me it tasted restaurant quality! Even my kids devour it every time. If you’re a salmon lover too, try this salmon pesto pasta and this salmon fettuccini alfredo.
Why you’ll love this recipe
- Complete one-pan meal: Packed with lean protein, fresh veggies, and grains, this easy meal has everything you need in one dish.
- Quick 30-minute cooking: With an easy method and simple, good-quality ingredients, this dish comes together fast so you can get dinner on the table in no time.
- Easy, yet elegant: A gourmet meal doesn’t need to take hours or use a million ingredients, this salmon orzo uses 10 easy to find ingredients that make for a delicious bite.
Tips for Busy Cooks
Keep a pack of frozen salmon fillets in your freezer at all times. They’ll keep for months, and they’re perfect to thaw in a pinch, when you need a quick and healthy meal in a pinch.
Key Ingredient Notes
- Salmon fillets – I like to remove the skin or buy them skinless, but you can certainly use skin-on.
- Salt & pepper – Always season generously.
- Olive oil – Use a good quality extra virgin olive oil.
- Shallot & garlic – Light and fresh, aromatic flavors for the orzo.
- Orzo – Lightly toast it for a nutty flavor. This pasta shape is a favorite with my kids.
- Chicken or vegetable stock – Use low-sodium to control the salt in the dish. This adds a deep savory flavor to the orzo while it cooks.
- Asparagus – Fresh and earthy, this pairs well with salmon and bumps up the health factor in this one-pan dinner. Be sure to cut off woody ends.
- Baby spinach – leafy and nutrient-dense, it cooks down significantly, so use more than you think you need.
- Lemon – Bright and acidic, this brings the dish to life. You’ll want the zest and juice.
- Parsley – Fresh herbs are always a nice garnish and pop of color.
- Butter – For a touch of richness.
How to make salmon orzo recipe
Pat the salmon dry and season both sides with half the salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Sear the salmon, skin-side down if using, for about 3 minutes until golden; flip and cook another 1–2 minutes. Transfer to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan.
Sauté the shallot for 1 minute until translucent, then add the garlic and cook 30 seconds more.
Stir in the dry orzo and toast lightly for 30 seconds.
Pour in the stock and add the remaining salt; bring to a simmer. Cook for 5 minutes, stirring occasionally.
Add the asparagus and continue simmering 4–5 minutes longer, until the orzo is al dente and the asparagus is tender.
Stir in the spinach until just wilted.
Nestle the salmon back into the pan and cover for 2–3 minutes so it finishes cooking through. Remove from heat.
Stir in lemon zest, lemon juice, parsley, and melted butter if using. Drizzle with a little extra olive oil and adjust seasoning to taste.
Serve immediately, topped with extra parsley and lemon slices.
Expert Tips:
- Sear the salmon first to keep it moist. After searing, remove it until the orzo and veggies are just about cooked through. This will keep it tender and moist. If you let it cook with the pasta, it’ll overcook and dry out. I also find using skin-on salmon helps to lock in moisture while cooking.
- Toast the orzo before simmering. Don’t skip this step. It’s worth it for the nutty aroma and taste, and the nice firm and chewy texture.
- Substitute other veggies. Almost anything goes. Don’t have asparagus? Use green beans, broccoli or peas. Out of spinach? Arugula, kale or Swiss chard works just as well.
- Adjust the liquid. For perfectly cooked orzo that’s creamy but still has a bite, use a ratio of at least 2 cups stock to 1 cup orzo. You can even more liquid as the orzo gradually absorbs it.
- Add some butter. A tablespoon or two of melted butter at the end brings an extra richness to the dish without overpowering.
What to serve with one-pan salmon orzo
This recipe is the perfect one-pan meal served on its own, but if you’d like an easy side to serve along with it, here are our favorites:
- Strawberry walnut salad
- Tomato and onion salad
- Oven roasted mixed vegetables
- Crusty bread: To soak up that delicious pan sauce!
Storage
Store any leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in the oven covered at 325ºF, with a splash of stock, so the fish almost re-steams and doesn’t dry out. Serve once it’s warmed through, about 10-15 minutes.
And when reheating the leftover orzo, be sure to add a splash of stock, too, to ensure it stays nice and creamy.
FAQs
Absolutely. For the best texture, simply thaw the salmon in the fridge the night before, then when you’re ready to use it, pat dry and season according to the recipe.
What vegetables can I substitute for asparagus or spinach?
Green beans, broccoli florets, peas, snap peas or Brussels sprouts would be delicious in place of asparagus. And if you’re swapping out spinach, try any leafy greans like arugula, kale or swiss chard.
How do I keep orzo from getting mushy?
Avoid overcooking the orzo, so it stays al dente and keeps its bite. And stir it occasionally. If you cook overcook it, it’ll become soft and gummy.
More easy salmon recipes
Salmon with Lemon Orzo (One-Pan)
Ingredients
- 4 salmon fillets 5 to 6 ounces each, skin on or off
- 1 teaspoon table salt divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1 cup dry orzo
- 2 ¾ cups low-sodium chicken or vegetable stock
- 1 bunch asparagus trimmed and cut into 1½-inch pieces
- 2 cups baby spinach large stems removed
- Zest of 1 lemon plus juice of ½ lemon about 2 tablespoons
- 2 tablespoons chopped fresh parsley plus more for garnish
- 1 tablespoon melted butter optional, for richness
Instructions
- Pat the salmon dry and season both sides with half the salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the salmon, skin-side down if using, for about 3 minutes until golden; flip and cook another 1–2 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the same pan.
- Sauté the shallot for 1 minute until translucent, then add the garlic and cook 30 seconds more.
- Stir in the dry orzo and toast lightly for 30 seconds.
- Pour in the stock and add the remaining salt; bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add the asparagus and continue simmering 4–5 minutes longer, until the orzo is al dente and the asparagus is tender.
- Stir in the spinach until just wilted.
- Nestle the salmon back into the pan and cover for 2–3 minutes so it finishes cooking through. Remove from heat.
- Stir in lemon zest, lemon juice, parsley, and melted butter if using. Drizzle with a little extra olive oil and adjust seasoning to taste.
- Serve immediately, topped with extra parsley and lemon slices.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover salmon in an airtight container in the fridge for up to 3 days.
– Reheat in the oven, covered, at 325°F with a splash of stock so the fish re-steams and doesn’t dry out. Serve once warmed through, about 10-15 minutes.
– For reheating leftover orzo, be sure to add a splash of stock, too, to ensure it stays nice and creamy.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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