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One-pan Lemon Orzo and Salmon is a cozy, vibrant dish that brings together tender salmon, creamy orzo, and zesty lemon flavors. This satisfying recipe is simple, nourishing, and perfect for weeknight dinners.
A Complete Meal Made Simple
I discovered this recipe during a busy season when I needed quick but nourishing dinners. The way the orzo soaks up all those amazing flavors while the salmon stays perfectly tender creates something truly special. Plus having just one pan to wash at the end of the night is always a win in my book.
What You'll Need
- Salmon Fillets: 4-6 oz each, skin-on or skinless depending on preference, fresh or frozen (thawed).
- Spices: Paprika, smoked paprika, garlic powder, chili flakes, salt, and pepper to season the salmon and add layers of flavor.
- Orzo: 1 cup, uncooked; small pasta grains for a creamy base.
- Coconut Milk: 1 can (full-fat) for richness and creaminess in the sauce.
- Vegetable Broth: Low-sodium, 1 cup to cook the orzo and balance flavors.
- Lemon: Freshly squeezed juice and zest for a bright, zesty note.
- Shallots and Garlic: 2 small shallots finely chopped and 2 cloves minced for aromatic depth.
- Greens: 1 cup shredded kale and 1/2 cup peas for added nutrients and texture.
- Olive Oil: 2 tablespoons for searing the salmon.
- Butter: 2 tablespoons (dairy or vegan) for sautéing aromatics and enhancing flavor.
Let's Make It Together
- Season and Sear the Salmon
- Coat salmon fillets with paprika, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear the salmon for 3-4 minutes on each side, then remove and set aside.
- Prepare the Base
- Reduce heat, melt butter in the skillet, and sauté shallots and garlic until fragrant. Stir in orzo, lemon zest, and additional spices. Cook for 2 minutes.
- Add Liquids and Veggies
- Pour in vegetable broth and coconut milk. Stir in shredded kale and peas. Let the orzo simmer for 10-12 minutes, stirring occasionally, until tender.
- Combine and Finish
- Mix in lemon juice and return salmon fillets to the pan. Simmer over low heat for 5-6 minutes. Garnish with parsley and extra lemon juice before serving.
Making It Perfect
Through many attempts at perfecting this dish I've learned some helpful tricks. Don't skip searing the salmon first it creates such amazing flavor in the pan that infuses the whole dish. Keep an eye on the orzo while it's cooking and stir occasionally to prevent sticking. And always finish with fresh lemon juice it really brightens up all the flavors.
Keeping It Fresh
While this dish is best enjoyed fresh it does keep nicely in the fridge for a few days. When reheating I add a splash of broth to bring back that creamy sauce consistency and warm it gently to keep the salmon from overcooking. The flavors actually develop beautifully overnight making leftovers something to look forward to.
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Frequently Asked Questions
- → Why not fully cook the salmon initially?
The salmon will continue cooking when returned to the pan with the orzo. This two-stage cooking prevents overcooking and keeps the salmon tender.
- → Why use coconut milk?
Full-fat coconut milk creates a creamy sauce while keeping the dish dairy-free (if using plant-based butter). It also adds subtle sweetness.
- → Why stir the orzo frequently?
Stirring prevents the orzo from sticking to the bottom of the pan and ensures even cooking in the liquid.
- → Can I use different vegetables?
Yes, the kale and peas can be substituted with other quick-cooking vegetables. Just adjust cooking time accordingly.
- → Why wipe excess oil after cooking salmon?
Removing excess oil prevents the dish from becoming too greasy and allows the fresh flavors of lemon and herbs to shine through.