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Seared Salmon with Lemon Orzo

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This easy, fresh dinner features crispy pan-seared salmon fillets served over creamy, zesty lemon orzo. It’s a restaurant-worthy meal that comes together quickly, perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each, skin-on if possible)
  • 1 tablespoon olive oil (extra virgin)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 lemon, sliced into rounds (for searing and serving)
  • 1 cup orzo pasta
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup heavy cream or half & half (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh parsley (or basil or dill)
  • Salt & pepper to taste
  • 1 cup baby spinach or arugula (optional, for extra greens)
  • Cherry tomatoes, halved (optional, for garnish)
  • Crumbled feta or goat cheese (optional, for garnish)
  • Toasted pine nuts or slivered almonds (optional, for garnish)

Instructions

  1. Pat salmon fillets dry with paper towels. Season both sides with kosher salt, black pepper, and smoked paprika (if using). Set aside.
  2. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Stir in orzo and toast for 1-2 minutes, stirring constantly, until some pieces are golden.
  4. Pour in broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 8-10 minutes, stirring often, until orzo is tender and most liquid is absorbed.
  5. Stir in lemon zest, lemon juice, heavy cream (if using), Parmesan (if using), and chopped parsley. Season with salt and pepper to taste. If adding spinach or arugula, stir in now until wilted.
  6. While orzo cooks, heat olive oil in a large skillet over medium-high heat. When oil shimmers, add salmon fillets skin-side down.
  7. Press gently with a spatula for 10 seconds to keep skin flat. Cook undisturbed for 4-5 minutes until skin is crisp and fish is mostly cooked up the sides.
  8. Flip salmon carefully and add lemon slices to the pan. Cook for another 2-3 minutes, spooning hot oil over the fillets as they finish. Salmon should flake easily with a fork.
  9. Optional: Squeeze extra lemon juice over the salmon in the last minute.
  10. Spoon lemon orzo onto plates or a serving platter. Top with pan-seared salmon and lemon slices.
  11. Garnish with more fresh parsley, extra Parmesan, or a sprinkle of paprika. Add cherry tomatoes, feta, or nuts if desired.

Notes

If orzo absorbs too much liquid, add a splash of broth to loosen. Let salmon sear undisturbed for crispy skin and flip only when it releases naturally. Taste and adjust lemon or salt before serving. For gluten-free, use GF pasta or rice; for dairy-free, use olive oil instead of butter and skip Parmesan/cream.

Nutrition

Keywords: salmon, lemon orzo, easy dinner, weeknight meal, Mediterranean, healthy, seafood, quick, fresh herbs, one pan

Find it online: https://pokirecipes.com/seared-salmon-with-lemon-orzo-recipe-easy-fresh-dinner-idea/