One Skillet Salmon with Lemon Orzo

One Skillet Salmon with Lemon Orzo is a light, zesty meal that comes together in a single pan—perfect for quick weeknight dinners that still feel elegant. Juicy, seared salmon fillets rest atop a bed of creamy, lemon-infused orzo, creating a satisfying dish with fresh herbs, brightness from citrus, and minimal cleanup.

Why You’ll Love This Recipe

I love this recipe because it delivers on flavor and convenience. The orzo cooks in the same pan as the salmon, soaking up every bit of flavor from the garlic, lemon, and broth. It’s quick to prepare, full of protein, and feels like something I’d order at a restaurant. And the fact that I only have one pan to clean? That’s a huge bonus on a busy night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets

• Olive oil

• Garlic, minced

• Shallot, finely chopped

• Orzo pasta

• Low-sodium chicken or vegetable broth

• Lemon zest and juice

• Fresh parsley or dill

• Baby spinach (optional)

• Salt and pepper

Directions

1. I heat olive oil in a large skillet over medium-high heat and season the salmon fillets with salt and pepper.

2. I sear the salmon skin-side down first for about 4–5 minutes, then flip and cook for another 2–3 minutes until just cooked through. I remove the salmon and set it aside.

3. In the same skillet, I sauté the garlic and shallots until fragrant.

4. I stir in the orzo and toast it for a minute before adding the broth and lemon zest.

5. I let the orzo simmer uncovered until tender and creamy, about 8–10 minutes, stirring occasionally.

6. Once the orzo is cooked, I stir in fresh spinach and lemon juice.

7. I return the salmon to the skillet, sprinkle with chopped herbs, and serve warm.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so total time is approximately 30 minutes from start to finish.

Variations

Sometimes I use other types of fish like trout or cod, or I swap in shrimp for a slightly different texture. If I want it creamier, I stir in a spoonful of cream cheese or a splash of heavy cream at the end. I’ve also added sun-dried tomatoes or artichoke hearts to the orzo for a Mediterranean twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the orzo gently in a skillet with a splash of broth or water and add the salmon just at the end to keep it moist. I don’t recommend freezing this dish, as the orzo and salmon can become grainy when thawed.

FAQs

Can I use pre-cooked salmon?

Yes, I reheat it gently at the end of the recipe instead of searing it at the start to prevent it from drying out.

Is this dish good for meal prep?

It is! I store the salmon and orzo separately and reheat them gently when ready to eat. It keeps well for a couple of days.

Can I make this dairy-free?

Absolutely. This recipe is naturally dairy-free unless I choose to stir in cheese or cream. It’s fresh and flavorful on its own.

What type of broth works best?

I usually go with low-sodium chicken broth for a richer flavor, but vegetable broth works great for a lighter or vegetarian-friendly version.

Can I use rice instead of orzo?

I could, but the cook time and liquid ratio will change. Orzo gives the best texture here, almost like a risotto but easier.

Conclusion

One Skillet Salmon with Lemon Orzo is a simple, elegant dish that comes together quickly without sacrificing flavor. I love how the lemon brightens up the orzo, and how the salmon stays perfectly tender every time. It’s an easy go-to recipe that feels a little fancy without the fuss—exactly the kind of meal I reach for again and again.

One Skillet Salmon with Lemon Orzo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: One-Pan / Skillet
• Cuisine: Mediterranean-Inspired
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

One Skillet Salmon with Lemon Orzo is a quick, flavorful meal that combines juicy salmon fillets and creamy lemon-infused orzo in one easy pan. With fresh herbs, citrusy brightness, and minimal cleanup, this 30-minute dinner is perfect for weeknights or casual entertaining.

---

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 1 cup orzo pasta
• 2 cups low-sodium chicken or vegetable broth
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh parsley or dill
• 1–2 cups baby spinach (optional)
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large skillet over medium-high heat.

2. Season salmon fillets with salt and pepper. Sear skin-side down for 4–5 minutes, then flip and cook another 2–3 minutes. Remove and set aside.

3. In the same skillet, sauté garlic and shallot until fragrant, about 1–2 minutes.

4. Add orzo and toast for 1 minute, then stir in broth and lemon zest.

5. Simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and creamy.

6. Stir in lemon juice and spinach (if using) until wilted.

7. Return salmon to skillet and sprinkle with fresh herbs.

8. Serve warm, optionally with lemon wedges.

---

Notes

• Use trout, cod, or shrimp instead of salmon for variation.
• Stir in cream cheese or a splash of cream for a richer orzo.
• Add sun-dried tomatoes or artichokes for a Mediterranean twist.
• For extra zest, add lemon slices to the pan before serving.