Description
This easy Mediterranean-inspired dinner features perfectly seared salmon fillets served with creamy, zesty lemon orzo and fresh herbs. Ready in just 30 minutes, it’s a healthy, crowd-pleasing meal that feels special without the fuss.
Ingredients
Scale
- 4 salmon fillets (about 5–6 oz each), skin-on or skinless
- 1 tablespoon olive oil (for searing)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup orzo pasta
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1 large lemon, zested and juiced (about 2 tablespoons juice, plus zest for garnish)
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water (as needed for creaminess)
- 1/4 teaspoon kosher salt (for orzo)
- 1/8 teaspoon black pepper (for orzo)
- 2 tablespoons chopped fresh parsley or dill
- Lemon wedges (for serving)
- Extra virgin olive oil (for drizzling, optional)
Instructions
- Pat salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika if using.
- Zest and juice the lemon. Chop the fresh herbs. Grate the Parmesan.
- In a medium saucepan, bring 2 cups broth to a boil. Stir in 1 cup orzo and a pinch of salt.
- Lower heat to a gentle simmer. Cook, stirring occasionally, until al dente—about 8-9 minutes. Add more broth or water if needed.
- While the orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add the salmon fillets, skin-side down if applicable. Cook without moving for 3-4 minutes, until the skin is crisp and the flesh turns opaque about halfway up.
- Flip gently and cook another 2-3 minutes, until just cooked through and flaky. For thick fillets, cover the pan for the last minute.
- When orzo is done, drain if there’s excess liquid, reserving 1/4 cup pasta water.
- Return orzo to pot. Stir in 1 tablespoon butter, 2 teaspoons olive oil, lemon juice, lemon zest, grated Parmesan, and a splash of pasta water.
- Mix until creamy. Season with salt and pepper to taste. Add more pasta water for silkiness, if desired.
- Divide orzo between plates. Top with seared salmon fillets.
- Sprinkle with chopped parsley or dill, extra lemon zest, and a drizzle of olive oil. Serve with lemon wedges.
Notes
For gluten-free, use gluten-free orzo or rice. For dairy-free, omit Parmesan and butter, and use extra olive oil or nutritional yeast. Let salmon come to room temperature for even cooking. Don’t rush the sear—let the salmon release naturally from the pan. Add extra veggies like spinach or peas to the orzo for variety. Leftovers keep well for up to 2 days; store salmon and orzo separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with 1/4 of the orzo
- Calories: 510
- Sugar: 2
- Sodium: 600
- Fat: 24
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 35
Keywords: salmon, lemon orzo, Mediterranean, easy dinner, healthy, weeknight meal, seafood, quick, creamy orzo, fresh herbs