30-Minute Seared Salmon with Lemon Orzo

Here's one of those recipes I can't stop making – seared salmon with lemon orzo all in one pan.

I started making this when I was tired of doing a million dishes every night, and now it's become my go-to when I want something that feels kind of fancy but isn't actually complicated.

The salmon gets perfectly seared, then the orzo is cooked in a delicious broth, and parmesan cream sauce, picking up all those Mediterranean flavors.

It's the kind of meal that makes me feel like I've got my life together, even when I really don't. Plus, having dinner ready pretty quickly means I can actually relax for a bit in the evening.

If you cook regularly too, you know those recipes that just work their way into your regular rotation? This is definitely one of those for me. It hits that sweet spot of being healthy but also delish!

Olga's Notes

• One-skillet salmon with lemon orzo is a quick and easy 30-minute meal
• A one-pan recipe makes cleanup a breeze
• Feel free to swap the salmon with other proteins like grilled chicken, or steak

Equipment Needed For This Recipe

1. Enameled Cast Iron Skillet or Stainless Steel Skillet
2. Grater
3. Wooden Spoon
4. Spatula
5. Paring Knife
6. Wooden Cutting Board

See Recipe Card Below For Detailed Measurements and Instructions.

Ingredients for Salmon Fillets

• Salmon Fillets: 4 skinless fillets (about 6 oz each)
• Olive Oil: 2 tablespoons (for searing the salmon)
• Salt and Pepper: To taste
• Garlic Powder or Italian Seasoning: 1 teaspoon (for seasoning salmon)

For the Lemon Orzo:

• Butter: 2 tablespoons (for sautéing)
• Garlic: 3 cloves, minced
• Shallots: 1 small shallot, finely chopped
• White Wine: ¼ cup (for deglazing the pan)
• Chicken Broth: 2 ½ cups (or vegetable broth for a vegetarian option). You can also swap chicken broth with fish stock.
• Orzo Pasta: 1 ½ cups
• Heavy Cream: ½ cup (for a creamy texture)
• Grated Parmesan Cheese: ½ cup (plus more for garnish)
• Fresh Lemon Juice: 1 tablespoon (or to taste)
• Fresh Baby Spinach: 2 cups (packed)

Optional Add-ins:

• Diced Bell Peppers: ½ cup (for extra veggies)
• Cherry Tomatoes: ½ cup, halved (optional)

Garnish:

• Lemon Zest: 1 teaspoon (optional)
• Fresh Parsley: 2 tablespoons, chopped

For this recipe, use salmon fillets of the same size and thickness so they can cook evenly. You can pick between skin-on or skinless salmon, whatever you like.

The salmon gets seasoned with salt, and black pepper, and the ingredients in the orzo bring this dish altogether.

Feel free to try other spices and herbs, here are some other really great spices for this recipe:

• Dried oregano
• Lemon zest
• Cajun or Creole seasoning
• Fresh chopped dill or parsley

Prep and Step-by-Step Instructions For The Best Seared Salmon with Lemon Orzo

Prepping the salmon: First, if searing salmon with skin on, scale the salmon, rinse, and pat dry. If you prefer salmon with the skin off, remove the skin carefully with a fillet or sharp Chef knife.

First, we'll sear the salmon to get a golden-brown crust. Then, we'll cook the orzo in the same skillet, letting the flavors blend together.

Start by seasoning the salmon fillets skin side with salt and pepper.

Heat a large skillet over medium heat. Coat the skillet with avocado or olive oil 1-2 tbsp.

When the oil is hot, place the salmon fillets in the pan, skin side down, and sear them for 5 minutes on the skin side. This will give them a crispy outside.

Season with the Italian seasoning, then flip and cook very lightly for 30-45 seconds.

Remove the cooked salmon from the pan and set it aside.

Next, make the lemon orzo.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and shallots and cook for 1-2 minutes, until they smell great.

Then, add ¼ cup of white wine to the pan to deglaze it, scraping up any browned bits.

Pour in 2 ½ cups of chicken broth and bring it to a simmer.

Stir in the orzo pasta and cook for 10 minutes, stirring now and then, until it's tender and the broth is absorbed.

After the orzo is done, add ½ cup of heavy cream, ½ cup of grated parmesan cheese, and a squeeze of fresh lemon juice.

Finally, add the seared salmon fillets back into the skillet. Let them cook with the orzo for an extra 2-3 minutes. Then add the spinach, and serve.

By searing the salmon first and then mixing it with the creamy, lemony orzo, you get a dish full of flavor and texture. The salmon's tender inside goes well with the al dente orzo and the tangy sauce.

Tips for Perfectly Cooked Salmon

Getting salmon just right is easy and rewarding. Look for color changes, skin that pulls away, and flesh that flakes easily with a fork. Make sure it hits 145°F inside for doneness.

Variations and Substitutions

This recipe uses salmon, but you can swap it with chicken thighs, breasts, shrimp, or other fish. If you don't like spinach, try using broccoli, kale, or green peas instead. This adds more veggies to the dish.

Other Protein Choices

• Chicken thighs or breasts
• Shrimp
• Cod or halibut fillets
• Seared scallops
• Steak

Make sure to adjust the cooking time for the new protein.

Vegetarian Option

Don't like spinach? Try these veggies instead:

• Broccoli florets
• Kale
• Green peas
• Asparagus spears

These changes add color, texture, and flavor to the dish.

This meal is very flexible. You can mix and match proteins and veggies to suit your taste and dietary needs.

Serving Suggestions

This salmon with lemon orzo pairs well with a fresh salad or simple veggies. A side of grilled asparagus, artichokes, or garlic-roasted mashed potatoes.

Leftovers and Storage

Store it in the Fridge

Leftovers of this One Skillet Salmon with Lemon Orzo dish are easy to store. Keep the salmon fillets and lemon orzo in separate airtight containers in the fridge for up to 3 days. This way, you can reheat and enjoy the dish whenever you want.

Store it in the Freezer

If you want to keep it for longer, you can freeze the whole dish for up to 3 months.

How to reheat the leftovers

To reheat, put the frozen parts in the oven at 275°F for 15 minutes, or microwave in 30-second intervals until it's hot. It's great for busy nights

When reheating, don't overcook the salmon. It should stay moist and tender. Just warm it gently until it's hot. The lemon orzo can be reheated on the stovetop or in the microwave, stirring occasionally to avoid sticking.

FAQs

Olga

30-Minute Seared Salmon with Lemon Orzo

4.89 from 9 votes

This amazing dish brings together tender salmon fillets with creamy lemon orzo, fresh spinach, and delicious parmesan cheese. It's just perfect for hectic weeknights or when you have friends over.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Lunch

Cuisine: Mediterranean

Calories: 425

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Salmon

• 4 Salmon Fillets skinless fillets about 6 oz each
• 2 tbsp Olive Oil for searing the salmon
• Salt and Pepper To taste
• 1 tsp Garlic Powder or Italian Seasoning for seasoning salmon

For the Lemon Orzo:

• 2 tbsp Butter for sautéing
• 3 cloves Garlic minced
• 1 small Shallots finely chopped
• ¼ cup White Wine for deglazing the pan
• 2 ½ cups Chicken Broth or vegetable broth for a vegetarian option
• 1 ½ cups Orzo Pasta
• ½ cup Heavy Cream for a creamy texture
• ½ cup Grated Parmesan Cheese plus more for garnish
• 1 tbsp Fresh Lemon Juice or to taste
• 2 cups Fresh Baby Spinach packed

Optional Add-ins:

• ½ cup Diced Bell Peppers for extra veggies
• ½ cup Cherry Tomatoes halved (optional)

Garnish:

• 1 tsp Lemon Zest optional
• 2 tbsp Fresh Parsley chopped

Equipment

• 1 Enameled Cast Iron Skillet or Cast Iron
• 1 Grater
• 1 Wooden Spoon
• 1 Spatula
• 1 Paring Knife
• 1 Wooden Cutting Board

Method

 

1. Start by seasoning the salmon fillets with salt, pepper, garlic powder, or Italian seasoning. Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, put the salmon fillets in the pan and sear them for 2 minutes on each side. This will give them a crispy outside. Take the salmon out of the pan and set it aside.
   
2. Next, make the lemon orzo. In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and shallots and cook for 1-2 minutes, until they smell great. Then, add ¼ cup of white wine to the pan to deglaze it, scraping up any browned bits.
   
3. Pour in 2 ½ cups of chicken broth and bring it to a simmer.
4. Stir in the orzo pasta and cook for 10 minutes, stirring now and then, until it's tender and the broth is absorbed.
   
5. After the orzo is done, add ½ cup of heavy cream, ½ cup of grated parmesan cheese, and a squeeze of fresh lemon juice.
   
6. Finally, add the seared salmon fillets back to the skillet. Then add the cleaned and rinsed fresh spinach leaves and let them cook with the orzo for 2-3 minutes.

   Serve and garnish with freshly chopped parsley, and enjoy!

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 35gFat: 17gSaturated Fat: 3gSodium: 371mgPotassium: 675mgVitamin A: 1308IU

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