I present a Lemon Salmon Orzo Skillet that uses a clever one skillet method to pair seared salmon with bright lemony orzo and simple pantry staples for a quick, healthy Mediterranean dinner.

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I love a skillet that feels like it did more work than it actually did. This Lemon Salmon Orzo Skillet hits that spot every time.

I sear salmon fillets till the edges get that tiny crust, then stir the pan juices into nutty orzo, and somehow it ends up bright and not heavy. There are little pops of freshness that make you think you could eat this every week, and it travels from weekday dinner to guest worthy with almost no fuss.

I mess up plenty of dinners, but this one forgives you and still tastes impressive.

Ingredients

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Salmon: Rich in protein and omega three fats, it’s hearty and satisfying.
Orzo: Tiny pasta that gives carbs and comfort, it soaks up lemony pan juices.
Olive oil: Healthy monounsaturated fat, helps brown salmon and adds silky mouthfeel.
Lemon: Bright sour punch, provides vitamin C and lifts the whole plate.
Spinach: Leafy greens full of fiber iron and vitamins, wilts to tender.
Cherry tomatoes: Sweet and tangy bursts, add color and extra antioxidants to meal.
Capers: Salty briny pop, tiny but punchy, makes flavors more savory.
Parsley: Fresh herb, brightens richness, adds a green herbal note and freshness.

Ingredient Quantities

4 salmon fillets (about 6 oz / 170 g each), skin on or off, trimmed

Salt and freshly ground black pepper, to taste

2 tbsp extra virgin olive oil

1 tbsp unsalted butter (optional, for basting)

1 cup (200 g) orzo, uncooked

2 1/4 cups (540 ml) low sodium chicken or vegetable broth

1 small shallot, finely chopped (or 1/4 cup finely chopped onion)

2 cloves garlic, minced

Zest of 1 lemon plus 2 tbsp lemon juice (about 1 lemon)

1 cup cherry tomatoes, halved

2 cups packed baby spinach or arugula

2 tbsp chopped fresh parsley

1 tbsp capers, drained (optional)

Pinch red pepper flakes (optional)

Lemon wedges, for serving (optional)

How to Make this

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1. Pat the salmon dry, season both sides with salt and pepper; let it sit while you heat a large ovenproof or heavy skillet over medium-high heat so it gets really hot.

2. Add 2 tbsp olive oil and when it shimmers, place the fillets skin-side down if they have skin; press gently for 10 seconds so the skin makes full contact. Sear 4 to 5 minutes until the skin is crisp and browned, lower heat if it’s burning. Flip and sear the other side 1 to 2 minutes just to color, then transfer salmon to a plate and set aside.

3. In the same skillet, add the chopped shallot and garlic and sauté over medium heat 1 minute until fragrant, scraping up those browned bits from the salmon with a wooden spoon.

4. Add the uncooked orzo to the skillet and toast it 1 to 2 minutes, stirring, so it gets a little nutty. Pour in 2 1/4 cups broth and the 2 tbsp lemon juice, stir in the lemon zest, a pinch of red pepper flakes if using, and bring to a simmer.

5. Reduce heat to medium-low, cover and cook the orzo about 8 to 10 minutes, stirring once or twice, until almost al dente. If it looks too dry before it’s cooked, add a splash more broth or water.

6. When the orzo is nearly done, stir in the halved cherry tomatoes, spinach (or arugula), capers if using, and chopped parsley. Nestle the seared salmon on top of the orzo, skin-side up if it was skin-on, and add the optional 1 tbsp butter on top of the fillets so it melts and bastes them.

7. Cover the pan and cook 2 to 4 more minutes, until the salmon is opaque and flakes with a fork and the greens are wilted. Cooking time will depend on thickness so check early.

8. Remove from heat, let everything rest 1 to 2 minutes, taste the orzo and adjust salt, pepper and lemon if needed. Spoon the orzo onto plates, top with a salmon fillet, drizzle any pan juices over, garnish with extra parsley and lemon wedges, and serve right away.

Equipment Needed

1. Large ovenproof or heavy skillet (cast iron or stainless steel) for searing and finishing the orzo and salmon
2. Fish spatula or tongs to flip the fillets without tearing them, dont use a flimsy tool
3. Wooden spoon for scraping up browned bits and stirring the orzo
4. Measuring cups and spoons plus a liquid measuring cup for the broth and lemon juice
5. Sharp chef’s knife and cutting board for shallot, garlic, tomatoes and parsley
6. Microplane or zester for the lemon zest
7. Plate or shallow bowl to rest the seared salmon on while you cook the orzo
8. Lid that fits the skillet or a sheet of foil, and oven mitts for handling the hot pan
9. Serving spoon or slotted spoon to plate the orzo and drizzle pan juices over the fish

FAQ

Q: How do I know when the salmon is done?
A: Look for flakes that separate with a fork and slightly translucent center, or use a thermometer. For a moist, medium result aim for 125 to 130°F (52 to 54°C); if you prefer fully cooked follow USDA guidance of 145°F (63°C). Let it rest a few minutes, it keeps cooking a bit.

Q: Should I cook the salmon with the skin on or off?
A: Skin on is easier, it keeps the fish together and crisps up nicely when seared skin-side down first. If skinless, be gentler flipping and make sure the pan is hot and oiled so it doesnt stick.

Q: My orzo turned out mushy or dry, what went wrong?
A: Mushy means too much liquid or overcooked, dry means not enough liquid or not enough stirring. This recipe uses about 2 1/4 cups broth for 1 cup orzo and should take 8 to 10 minutes simmering until al dente. Add hot liquid little by little if it looks dry.

Q: Can I swap the chicken broth for something else?
A: Yes use vegetable broth for a vegetarian option, or plain water plus a pinch of salt and a bit of extra lemon or butter to boost flavor. Just taste and adjust seasoning as it cooks.

Q: How do I get a good sear without overcooking the inside?
A: Pat fillets dry, salt them, get the pan very hot with oil shimmering, then sear without moving until a crust forms (3 to 4 minutes for 1 inch thick). Flip once, finish 2 to 4 minutes depending on thickness. A small knob of butter at the end helps flavor but dont let it burn.

Q: Can I make this ahead and how do I reheat leftovers?
A: Yes, store salmon and orzo separately in the fridge up to 2 days. Reheat orzo gently on the stove with a splash of broth or water so it loosens up. Warm salmon briefly in a 275°F (135°C) oven 8 to 10 minutes or in a skillet just to heat through so it doesnt dry out.

Seared Salmon With Lemon Orzo Recipe Substitutions and Variations

Salmon fillets: swap in trout, halibut or a firm white fish like cod. Trout cooks about the same, halibut may need a bit more time, cod flakes sooner so watch for doneness at 145 F.
Orzo: use quinoa, Israeli couscous or short grain rice. Quinoa takes about 1 to 2 liquid to seed ratio and cooks faster, couscous needs about 1 to 1 and is almost instant, rice needs more liquid and time so adjust accordingly.
Chicken or vegetable broth: replace with low sodium stock, water plus a bouillon cube, or a splash of white wine and water for extra flavor. Taste as you go and cut back on added salt.
Baby spinach or arugula: substitute baby kale, Swiss chard or frozen spinach (thawed and squeezed). Tougher greens need a minute or two more to wilt so add them earlier.

Pro Tips

– Pat and dry the salmon really well, it makes a huge difference. If the surface is wet the fillet wont brown properly, and you end up steaming instead of searing. Also let the pan get properly hot before the fish goes in so you get that crisp edge.

– Toast the orzo briefly and use hot broth from the kettle, not cold straight from the fridge. Toasting adds nutty flavor, and starting with hot liquid keeps the cook time stable so the orzo finishes evenly. Keep a little extra broth warm on the side in case it looks dry.

– Don’t overcook the salmon while finishing it on the orzo. Nestle the fillets on top when the orzo is almost done and check early. Aim for around 120 to 125 F if you like it medium, or watch for just-opaque flakes. Resting 1 to 2 minutes off the heat carries it to perfect doneness.

– Brighten at the end, not the start. Add lemon juice, a pat of butter, or a drizzle of good olive oil right after you take the pan off the heat. A sprinkle of flaky salt and fresh parsley at the end makes everything pop, and the greens will stay tender if you fold them in gently.