Mediterranean Salmon with Lemon Orzo
A quick and bright one-pan meal featuring seared salmon served over silky, lemony orzo. Perfect for busy weeknights or casual dinner parties.
Ingredients
Main Ingredients
- 4 fillets salmon fillets (about 6 oz each) Skin-on gives better texture when seared; remove skin after cooking if preferred.
- 1 cup orzo pasta Can substitute with gluten-free orzo or small rice-shaped pasta.
- 2 tablespoons olive oil Extra-virgin olive oil is preferred for flavor.
- 2 cups vegetable broth Chicken broth or light fish stock can be used for more depth.
- 1 piece lemon Zest and juice are used; optional to add extra lemon slices for garnish.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish Optional add-ins: capers, halved cherry tomatoes, chopped Kalamata olives, or crumbled feta.
Instructions
Cooking the Salmon
- Heat a large skillet over medium heat and add the olive oil. Let the oil warm until shimmering.
- Season salmon fillets with salt and pepper on both sides. Place them in the hot skillet. Cook undisturbed for 4–5 minutes.
- Flip and cook another 4–5 minutes, or until the fish flakes easily and reaches an internal temperature of 145°F. Transfer salmon to a plate and set aside.
Cooking the Orzo
- Keep the skillet on medium heat. Add the minced garlic to the pan drippings and sauté for about 1 minute until fragrant. Don’t let it burn.
- Pour in the orzo and stir to coat the grains with oil and garlic for 1 minute. This toasts the orzo slightly and builds flavor.
- Add the 2 cups of vegetable broth. Bring the liquid to a boil, then reduce to a simmer. Let the orzo cook, stirring occasionally, until tender and most of the liquid is absorbed—about 10–12 minutes.
- Add a splash more broth or water if it gets too dry.
- Once the orzo is cooked, stir in the lemon zest and juice. Taste and adjust salt and pepper.
Plating
- Plate the orzo and top with the seared salmon. Garnish with chopped parsley and an extra lemon wedge.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. For freezing, only freeze the orzo; thaw overnight in the fridge before reheating.