Description
This Easy One Skillet Salmon Lemon Orzo is a delicious and creamy main course that combines perfectly seared salmon fillets with tender lemon-infused orzo cooked in a rich Parmesan cream sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s both satisfying and elegant.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
Orzo and Sauce
- 1 cup uncooked orzo
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 1 tablespoon butter
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Season and Sear Salmon: Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the salmon, skin side up, for about 4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- Sauté Garlic and Toast Orzo: In the same skillet, add minced garlic and uncooked orzo. Sauté for 2–3 minutes until the orzo is lightly toasted, stirring frequently to prevent burning.
- Simmer Orzo: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
- Add Creamy Ingredients: Stir in heavy cream, grated Parmesan cheese, lemon juice, lemon zest, and butter into the orzo. Mix well to create a creamy sauce.
- Return Salmon and Heat Through: Place the salmon fillets back into the skillet on top of the orzo. Spoon some of the sauce over each fillet. Cook for an additional 2–3 minutes to heat the salmon through and meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and garnish with lemon slices if desired. Serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or peas during the last few minutes of cooking for extra vegetables.
- Use skin-on salmon for easier handling when searing, but remove skin before serving if preferred.
- If you prefer a more lemony flavor, add extra lemon zest.
