Description
This One-Skillet Salmon with Lemon Orzo is a quick and flavorful dish perfect for weeknight dinners. Juicy, pan-seared salmon fillets are nestled atop creamy, lemon-infused orzo pasta cooked all in one skillet, bringing together tender seafood and zesty citrus in a creamy, herbaceous sauce for a delightful and satisfying meal.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each, skin-on)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Orzo and Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200 g) orzo pasta
- 2 cups (475 ml) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup (30 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
To Serve:
- Lemon wedges
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides evenly with salt, black pepper, garlic powder, and paprika to enhance their flavor.
- Heat Skillet for Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat to prepare for searing.
- Sear the Salmon: Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes until salmon is cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute to release aroma.
- Toast the Orzo: Add the orzo pasta to the skillet and stir to coat with oil. Cook for 1-2 minutes to lightly toast the pasta, enhancing its nuttiness.
- Simmer the Orzo: Pour in broth, bring to a simmer, and cook for 8-10 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.
- Create Creamy Sauce: Lower heat to low and stir in heavy cream, lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for 2 minutes until the sauce is creamy and well combined.
- Finish the Orzo: Stir in grated Parmesan and fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
- Reintroduce Salmon: Nestle the salmon fillets back into the creamy lemon orzo in the skillet, allowing flavors to meld briefly.
- Serve: Garnish with extra parsley and serve immediately with lemon wedges on the side for added brightness.
Notes
- For best results, use skin-on salmon fillets to achieve a crispy texture.
- You can substitute chicken broth with vegetable broth for a vegetarian-friendly sauce if omitting salmon.
- If heavy cream is not available, full-fat coconut milk may be used as a dairy-free substitute, altering the flavor slightly.
- Leftover salmon and orzo can be refrigerated in an airtight container for up to 2 days.
- To add extra heat, sprinkle some red pepper flakes when sautéing the onions.
