One Pan Salmon Orzo
This creamy, lemony one pan salmon orzo recipe is the perfect weeknight meal for busy families. It's quick, easy, and packed with delicious flavors that everyone will love.
Servings: 4
Calories: 768kcal
Equipment
Ingredients
Seasonings
- 1 ½ tsp pul biber (sub with paprika if needed)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Italian seasoning or dried parsley
For the salmon orzo
- 4 large salmon fillets
- 2 tbsp olive oil , or as needed
- 1 tbsp butter
- 3 shallots , finely chopped
- 1 ¼ cups (300g) orzo
- 3 cloves garlic , minced
- zest of 1 lemon
- 2 tbsp lemon juice
- 2 cups (500ml) vegetable broth or stock
- 14 oz (400g) can coconut milk, full-fat
- 1 zucchini (courgette) sliced
- 1 cup (135g) asparagus chopped
- 1 cup (150g) frozen peas
- 2 tbsp chopped parsley
- salt and pepper , to taste
Instructions
- Combine the all seasoning ingredients in a small bowl. If you can't find pul biber (also known as Aleppo chili flakes), you can use paprika instead.1 ½ tsp pul biber, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp salt, 1 tsp Italian seasoning or dried parsley
- Pat the salmon fillets dry using paper towels. Sprinkle with some of our seasoning blend, reserving the rest to use in the dish. Cover the bottom of a non-stick skillet with olive oil and heat until the oil is simmering. We want our salmon to sizzle as it hits the pan.4 large salmon fillets, 2 tbsp olive oil
- Add the salmon fillets, skin side down, and sear over medium-high heat for about 2-3 minutes per side. The salmon doesn't have to be fully cooked at this point as we will be adding it back to our pan later. Set the salmon aside for now.
- Add the butter to the pan and stir in the chopped shallots and orzo. Add the remaining seasoning blend and cook for a few of minutes to toast the orzo grains, stirring often.1 tbsp butter, 3 shallots, 1 ¼ cups (300g) orzo
- Stir in the minced garlic, lemon zest and lemon juice. Add the vegetable broth and coconut milk and bring to a simmer. Cook the orzo for about 10 minutes, stirring often so that it doesn't stick. Stir in a little hot water if the pan looks dry - orzo tends to absorb liquid very readily.3 cloves garlic, zest of 1 lemon, 2 tbsp lemon juice, 14 oz (400g) can coconut milk, full-fat, 2 cups (500ml) vegetable broth
- Add the zucchini and cook for a couple of minutes then stir in the asparagus and frozen peas. Add the salmon fillets back to the pan once the vegetables are almost cooked through and cook for a couple of minutes.1 zucchini (courgette), 1 cup (135g) asparagus, 1 cup (150g) frozen peas
- Take the pan off the heat and have a taste, adding more lemon juice, salt and pepper as needed. Garnish with plenty of chopped parsley and serve!2 tbsp chopped parsley, salt and pepper
Video
Notes
- Salmon skin can be tricky to deal with as it tends to stick. If you are using skin-on salmon fillets, make sure to add them skin-side down to a hot pan. Don't try to flip the salmon too early, allow it to cook for 4-5 minutes over medium-high heat first so that the skin has a chance to crisp up. A fish spatula is ideal for flipping the fish without it breaking up.
- Orzo is often cooked in a manner similar to risotto – stirring often ensures the pasta doesn't stick to the pan and helps release the starch into the sauce. It's handy to keep a little extra hot water to hand in case your pan gets dry while cooking.
- Vegan variation: skip the salmon and replace the butter with a plant-based alternative. You can add beans or chickpeas for some added protein and fiber.
- Swap the protein: you can replace the salmon with shrimp or chicken thighs. Shrimp take minutes to cook and you can add them to the orzo five minutes before the end of cooking. The chicken will take a little longer to cook. Sear it first for about 5 minutes per side then add them back to the pan for a further 8-10 minutes to finish cooking. Check with a meat thermometer if in doubt – the safe internal temperature is 165°F / 75 °C.
- Leftovers will keep for 2-3 days in an airtight container in the fridge but this dish is best enjoyed freshly made. You will probably need to add a splash of water when reheating as the orzo will absorb most of the liquid while stored.
Nutrition
Calories: 768kcal | Carbohydrates: 54g | Protein: 46g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1192mg | Potassium: 1559mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1673IU | Vitamin C: 31mg | Calcium: 93mg | Iron: 7mg
