Description
This Lemon Salmon Orzo recipe is a flavorful, one-pan dish perfect for a quick and nourishing weeknight dinner. Featuring tender salmon fillets cooked alongside vibrant asparagus and herb-infused orzo pasta, all finished with bright lemon juice and optional feta and olives for a Mediterranean touch. Ready in just 20 minutes, it’s a balanced and hearty meal that brings together simple ingredients for a satisfying, wholesome experience.
Ingredients
Salmon
- 4 skinless salmon fillets (4-6 ounces each)
- Salt and pepper, to taste
- 1 Tbsp olive oil
Vegetables & Herbs
- 1 bunch asparagus, trimmed and chopped into half-inch pieces
- 3-4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried dill
- 3/4 tsp salt
- Black pepper, to taste
Orzo & Broth
- 1 cup dry orzo pasta
- 2 cups chicken or vegetable broth
Finishing Touches
- 1/2 lemon, juiced
- 2-3 Tbsp crumbled feta cheese
- 2-3 Tbsp sliced olives (optional)
Instructions
- Season the Salmon: Generously season both sides of each salmon fillet with salt and pepper. Set aside while you prepare the other ingredients.
- Heat the Skillet and Sear Salmon: Add olive oil to a skillet and heat over medium. Place salmon fillets skinless side down and cook for about 2 minutes per side, until golden and crisp on the outside but not fully cooked through. Remove from pan and set aside.
- Prepare Aromatics: Remove skillet from heat and reduce heat to medium-low. After letting the pan cool slightly for 1-2 minutes, return it to the burner. Add minced garlic and cook for about 1 minute, stirring until fragrant but not browned.
- Add Vegetables and Herbs: Stir in chopped asparagus, dried oregano, parsley, dill, salt, pepper, orzo pasta, and chicken or vegetable broth. Mix well to evenly distribute ingredients, ensuring the orzo is fully submerged in the broth.
- Cook Orzo with Salmon: Place salmon fillets on top of the orzo mixture. Cover the skillet and let it cook on medium-low heat for 8-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Finish with Lemon: Uncover the pan and test the orzo for doneness. Once cooked, squeeze fresh lemon juice over the salmon and orzo.
- Rest and Serve: Turn off the heat and let the skillet rest uncovered for 5 minutes. This allows the dish to set and absorb flavors. Optionally plate the salmon first, give the orzo a gentle stir to incorporate juices, and garnish with crumbled feta cheese and sliced olives if desired.
Notes
- Cooking salmon partially before finishing with the orzo ensures it stays tender and moist.
- If you prefer a vegetarian version, substitute the salmon with firm tofu and use vegetable broth.
- Keep the heat moderate to prevent burning the garlic and to allow the orzo to cook evenly.
- The resting time after cooking helps the orzo absorb remaining liquid and enhances flavor.
- Adjust the amount of lemon juice to taste for desired brightness.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
