Description
A delicious and creamy lemony orzo pasta paired with perfectly seared salmon fillets. This Mediterranean-inspired main course combines tender orzo cooked in a flavorful broth with fresh lemon, Parmesan, and herbs for a bright, comforting dish that’s quick and easy to prepare on the stovetop. Ideal for weeknight dinners or any occasion.
Ingredients
Scale
Salmon
- 4 salmon fillets (5–6 oz each), skin removed
- Salt and black pepper to taste
- 1 tablespoon olive oil
Orzo
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 ½ cups chicken broth (or vegetable broth)
- ½ cup heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
- Lemon wedges, for serving
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and black pepper to enhance flavor.
- Sear the Salmon: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Place salmon fillets in the pan and cook for 3–4 minutes on each side until the surface is golden brown and the salmon is cooked through. Remove fillets from skillet and set aside.
- Prepare the Orzo Base: In a separate deep skillet or saucepan, melt 1 tablespoon butter and the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
- Toast the Orzo: Stir in the orzo pasta and toast it for 1–2 minutes, stirring frequently to coat the pasta well and bring out its nutty flavor.
- Simmer the Orzo: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Cook uncovered, stirring occasionally, for 8–10 minutes or until the orzo is tender and the liquid is almost fully absorbed.
- Create the Creamy Lemon Sauce: Reduce the heat to low. Stir in the heavy cream, lemon zest, fresh lemon juice, grated Parmesan cheese, and season with salt and pepper. Continue to cook for an additional 2–3 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.
- Serve: Spoon the creamy lemon orzo into bowls. Top each serving with a seared salmon fillet. Garnish with chopped fresh dill or parsley and lemon wedges for added freshness and flavor if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add spinach or peas to the orzo during cooking for extra color, texture, and nutrients.
- Ensure salmon is cooked to your preferred doneness; thicker fillets may require slightly longer searing.
- Use vegetable broth to make this dish suitable for pescatarian diets.
