Lemon Salmon Orzo Skillet: Prepare to be amazed by this vibrant and flavorful dish that’s ready in under 30 minutes! Imagine tender, flaky salmon nestled amongst perfectly cooked orzo pasta, all bathed in a bright and zesty lemon sauce. It’s a complete meal in one pan, offering both convenience and a burst of Mediterranean sunshine on your plate.

Orzo, a rice-shaped pasta, has a rich history, particularly in Italian and Greek cuisine. It’s often used in soups, salads, and as a side dish, but its versatility truly shines in this one-pan wonder. The combination of lemon and seafood is a classic pairing, evoking the fresh flavors of coastal regions. This Lemon Salmon Orzo Skillet elevates that classic combination to a new level of ease and deliciousness.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The richness of the salmon is beautifully complemented by the tangy lemon sauce, while the orzo provides a satisfying, slightly chewy base. People adore this recipe because it’s quick enough for a weeknight dinner, yet elegant enough to serve to guests. Plus, the minimal cleanup is a major bonus! Get ready to experience a symphony of flavors with this easy and delightful Lemon Salmon Orzo Skillet recipe!

Ingredients:

For the Salmon:

4 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced

For the Orzo:

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
4 cups chicken broth
1/2 cup dry white wine (optional, but recommended!)
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
Zest of 1 lemon
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup heavy cream (optional, for extra creaminess)
1 cup frozen peas
Salt and pepper to taste

Preparing the Salmon:

First, let’s get the salmon ready. Pat the salmon fillets dry with paper towels. This helps them get a nice sear.
In a small bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Mix well.
Rub the mixture all over the salmon fillets, ensuring they are evenly coated.
Place the lemon slices on top of the salmon fillets. This will infuse them with a lovely citrus flavor as they cook.

Cooking the Orzo:

Now, let’s move on to the orzo. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to hold all the ingredients later.
Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the orzo pasta to the skillet and toast it for 2-3 minutes, stirring constantly. This will give the orzo a nutty flavor and help it cook evenly.
Pour in the chicken broth and white wine (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
If the orzo is cooked but there is still too much liquid, remove the lid and cook for a few more minutes, stirring constantly, until the liquid evaporates.
Once the orzo is cooked, stir in the Parmesan cheese, parsley, lemon zest, and lemon juice.
If you want a creamier orzo, stir in the heavy cream at this point. This is optional, but it adds a lovely richness to the dish.
Finally, stir in the frozen peas. They will cook quickly from the residual heat.
Taste and season with salt and pepper to taste. Remember that the Parmesan cheese is already salty, so you may not need much additional salt.

Cooking the Salmon and Assembling the Skillet:

While the orzo is simmering, you can cook the salmon. In a separate skillet (or the same one, if you prefer to cook the orzo first and then transfer it to a bowl), heat the remaining olive oil over medium-high heat.
Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets.
Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
If you’re using skin-on fillets, you can crisp up the skin by pressing down on the fillets with a spatula during the last minute of cooking.
Once the salmon is cooked, gently transfer it to the skillet with the orzo.
Nestle the salmon fillets into the orzo, allowing the flavors to meld together.
Spoon some of the orzo over the salmon fillets to keep them moist.

Serving:

Serve the Lemon Salmon Orzo Skillet immediately.
Garnish with extra Parmesan cheese and fresh parsley, if desired.
A squeeze of fresh lemon juice over the top adds a final burst of flavor.
Enjoy! This dish is delicious on its own, but it also pairs well with a simple side salad or some crusty bread.

Tips and Variations:

Type of Salmon: You can use any type of salmon you prefer, such as Atlantic, Sockeye, or Coho. Just adjust the cooking time accordingly.
Vegetables: Feel free to add other vegetables to the orzo, such as asparagus, zucchini, or bell peppers. Add them along with the peas.
Herbs: Experiment with different herbs, such as dill, thyme, or rosemary.
Spice: Add a pinch of red pepper flakes to the orzo for a little heat.
Dairy-Free: To make this dish dairy-free, omit the Parmesan cheese and heavy cream. You can substitute nutritional yeast for the Parmesan cheese for a cheesy flavor.
Wine Substitution: If you don’t have white wine, you can substitute more chicken broth or vegetable broth. A splash of apple cider vinegar can also add a similar acidity.
Make Ahead: You can prepare the orzo ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently before adding the salmon.
Broiling the Salmon: For a quicker cooking method, you can broil the salmon. Preheat your broiler and place the salmon fillets on a baking sheet lined with parchment paper. Broil for 5-7 minutes, or until cooked through. Watch carefully to prevent burning.
Grilling the Salmon: Grilling the salmon adds a smoky flavor. Preheat your grill to medium-high heat. Place the salmon fillets on the grill grates, skin-side down if using skin-on fillets. Grill for 4-6 minutes per side, or until cooked through.
Lemon Infusion: For a more intense lemon flavor, you can add lemon zest to the salmon marinade.
Garlic Lovers: If you love garlic, add an extra clove or two to the orzo.
Orzo Alternatives: If you don’t have orzo, you can use other small pasta shapes, such as ditalini or acini di pepe.
Adding Spinach: Stir in a few handfuls of fresh spinach along with the peas for added nutrients and color.
Sun-Dried Tomatoes: Add 1/2 cup of chopped sun-dried tomatoes to the orzo for a burst of flavor.
Pesto: Stir in a tablespoon or two of pesto to the orzo for a vibrant green color and herbaceous flavor.
Ricotta Cheese: Dollop spoonfuls of ricotta cheese over the finished dish for added creaminess and tang.
Toasted Pine Nuts: Sprinkle toasted pine nuts over the top for added texture and nutty flavor.
Lemon Butter Sauce: Drizzle a lemon butter sauce over the salmon and orzo for extra richness and flavor. To make the sauce, melt 4 tablespoons of butter in a saucepan over medium heat. Add the juice of 1/2 lemon, 1 tablespoon of chopped parsley, and a pinch of salt and pepper. Whisk until combined.
Using Fresh Herbs: Fresh herbs make a big difference in this dish. If possible, use fresh parsley, dill, or thyme.
Don’t Overcook the Salmon: Overcooked salmon is dry and tough. Cook it just until it flakes easily with a fork.
Resting the Salmon: After cooking the salmon, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.

Health Benefits:

Salmon: Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation. It’s also a good source of protein, vitamin D, and B vitamins.
Orzo: Orzo provides carbohydrates for energy and some fiber.
Vegetables: The peas and onions add vitamins, minerals, and fiber to the dish.
Lemon:

Conclusion:

This Lemon Salmon Orzo Skillet isn’t just another weeknight dinner; it’s a vibrant, flavorful, and surprisingly easy way to elevate your cooking game. The bright lemon zest perfectly complements the richness of the salmon, while the orzo provides a comforting, satisfying base. Trust me, the combination is simply divine! But beyond the incredible taste, what makes this recipe a must-try is its versatility and speed. You can have a restaurant-quality meal on the table in under 30 minutes, making it perfect for busy weeknights or even a casual weekend gathering.

Why is this Lemon Salmon Orzo Skillet a must-try? Its the perfect balance of healthy and delicious, offering a complete meal in one pan. The salmon is packed with omega-3 fatty acids, the orzo provides carbohydrates for energy, and the lemon and herbs add a boost of vitamins and antioxidants. Plus, cleanup is a breeze!

But the best part? You can easily customize this dish to suit your preferences.

Serving Suggestions and Variations:

* For a lighter meal: Serve the skillet with a side of steamed asparagus or a simple green salad. A sprinkle of toasted pine nuts adds a delightful crunch.
* Spice it up: Add a pinch of red pepper flakes to the skillet while cooking for a subtle kick.
* Vegetarian option: Substitute the salmon with grilled halloumi cheese or roasted chickpeas for a vegetarian-friendly version.
* Herb variations: Feel free to experiment with different herbs. Dill, parsley, or even a touch of tarragon would work beautifully.
* Add vegetables: Toss in some chopped bell peppers, zucchini, or spinach during the last few minutes of cooking for added nutrients and flavor. Sun-dried tomatoes are also a fantastic addition!
* Make it creamy: Stir in a dollop of crème fraîche or Greek yogurt at the end for a richer, creamier sauce.
* Lemon Boost: For an extra burst of lemon flavor, add a squeeze of fresh lemon juice right before serving.

I truly believe that this Lemon Salmon Orzo Skillet will become a staple in your recipe repertoire. It’s a dish that’s both impressive enough for guests and simple enough for a quick weeknight meal. The bright flavors and satisfying textures are sure to please even the pickiest eaters.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this recipe as much as I do. And more importantly, I’m excited to hear about your experience. Did you try any variations? What did you think of the flavor combination? Did you make any substitutions?

I encourage you to try this recipe and share your creations with me! Leave a comment below, tag me on social media, or send me an email. I can’t wait to see your versions of this delicious and easy Lemon Salmon Orzo Skillet. Happy cooking! I hope you enjoy this recipe as much as I do, and I look forward to hearing all about your culinary adventures. Don’t forget to rate the recipe if you try it! Your feedback helps me create even more delicious and easy recipes for you to enjoy.

Lemon Salmon Orzo Skillet: A Delicious & Easy One-Pan Recipe

Flaky, lemon-infused salmon nestled in a creamy, Parmesan-rich orzo with peas. This one-pan skillet meal is quick, easy, and bursting with fresh flavors.

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Category: Dinner

Yield: 4 servings

Save This Recipe

Ingredients

4 (6-ounce) salmon fillets, skin on or off

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 lemon, thinly sliced

1 tablespoon olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 cup orzo pasta

4 cups chicken broth

1/2 cup dry white wine (optional, but recommended!)

1/2 cup grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh parsley

Zest of 1 lemon

Juice of 1/2 lemon (about 2 tablespoons)

1/4 cup heavy cream (optional, for extra creaminess)

1 cup frozen peas

Salt and pepper to taste

Instructions

Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Rub the mixture all over the salmon fillets. Place lemon slices on top of the salmon.

Cook the Orzo: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant. Add orzo pasta and toast for 2-3 minutes, stirring constantly.

Pour in chicken broth and white wine (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is cooked and liquid is absorbed, stirring occasionally. If needed, remove the lid and cook off excess liquid.

Stir in Parmesan cheese, parsley, lemon zest, and lemon juice. If desired, stir in heavy cream for extra creaminess. Finally, stir in frozen peas. Season with salt and pepper to taste.

Cook the Salmon: While the orzo is simmering, heat remaining olive oil in a separate skillet over medium-high heat. Carefully place salmon fillets in the hot skillet, skin-side down if using skin-on fillets.

Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Crisp up the skin by pressing down on the fillets with a spatula during the last minute of cooking (if using skin-on fillets).

Assemble the Skillet: Gently transfer the cooked salmon to the skillet with the orzo. Nestle the salmon fillets into the orzo, spooning some orzo over the salmon to keep it moist.

Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired. A squeeze of fresh lemon juice adds a final burst of flavor.

Notes

You can use any type of salmon you prefer, such as Atlantic, Sockeye, or Coho. Just adjust the cooking time accordingly.

Feel free to add other vegetables to the orzo, such as asparagus, zucchini, or bell peppers. Add them along with the peas.

Experiment with different herbs, such as dill, thyme, or rosemary.

Add a pinch of red pepper flakes to the orzo for a little heat.

To make this dish dairy-free, omit the Parmesan cheese and heavy cream. You can substitute nutritional yeast for the Parmesan cheese for a cheesy flavor.

If you don’t have white wine, you can substitute more chicken broth or vegetable broth. A splash of apple cider vinegar can also add a similar acidity.

You can prepare the orzo ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently before adding the salmon.

For a quicker cooking method, you can broil the salmon. Preheat your broiler and place the salmon fillets on a baking sheet lined with parchment paper. Broil for 5-7 minutes, or until cooked through. Watch carefully to prevent burning.

Grilling the salmon adds a smoky flavor. Preheat your grill to medium-high heat. Place the salmon fillets on the grill grates, skin-side down if using skin-on fillets. Grill for 4-6 minutes per side, or until cooked through.

For a more intense lemon flavor, you can add lemon zest to the salmon marinade.

If you love garlic, add an extra clove or two to the orzo.

If you don’t have orzo, you can use other small pasta shapes, such as ditalini or acini di pepe.

Stir in a few handfuls of fresh spinach along with the peas for added nutrients and color.

Add 1/2 cup of chopped sun-dried tomatoes to the orzo for a burst of flavor.

Stir in a tablespoon or two of pesto to the orzo for a vibrant green color and herbaceous flavor.

Dollop spoonfuls of ricotta cheese over the finished dish for added creaminess and tang.

Sprinkle toasted pine nuts over the top for added texture and nutty flavor.

Drizzle a lemon butter sauce over the salmon and orzo for extra richness and flavor. To make the sauce, melt 4 tablespoons of butter in a saucepan over medium heat. Add the juice of 1/2 lemon, 1 tablespoon of chopped parsley, and a pinch of salt and pepper. Whisk until combined.

Fresh herbs make a big difference in this dish. If possible, use fresh parsley, dill, or thyme.

Overcooked salmon is dry and tough. Cook it just until it flakes easily with a fork.

After cooking the salmon, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.

Lemon Salmon Orzo Skillet: A Delicious & Easy One-Pan Recipe