Name: One-Skillet Salmon with Lemon Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: Salmon; 4 salmon fillets (5–6 oz / 140–170 g each), skin-on or skinless; ¾ tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; 1 Tbsp olive oil; Lemon Orzo; 2 garlic cloves, minced; 1 cup (185 g) dry orzo pasta; 2 cups (480 ml) low-sodium chicken broth or seafood stock; Zest of 1 lemon (≈ 1 Tbsp) + 2 Tbsp fresh lemon juice; 2 cups loosely packed baby spinach, roughly chopped (optional); ½ cup (45 g) freshly grated Parmesan cheese; 2 Tbsp chopped fresh dill or parsley, for garnish

Why You’ll Love This Recipe

I love how this meal delivers tender, flaky salmon and velvety orzo with vibrant citrus and herb notes, all without juggling multiple pots. Cleanup stays easy, the flavors meld perfectly in the pan, and everything’s on the table in about half an hour—ideal for busy weeknights or relaxed weekend dinners alike.

ingredients

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

Salmon fillets (skin-on or skinless)
Salt and freshly ground black pepper
Olive oil
Garlic cloves, minced
Orzo pasta
Low-sodium chicken broth (or seafood stock)
Fresh lemon juice and zest
Baby spinach (optional)
Grated Parmesan cheese
Fresh dill or parsley, chopped (for garnish)

directions

I pat the salmon dry, season both sides with salt and pepper, and heat a swirl of olive oil in a large skillet over medium-high heat.
I sear the salmon skin-side down (or presentation side) for 3–4 minutes until deeply golden, flip, cook 2 minutes more, then transfer it to a plate (it finishes later).
In the same skillet, I sauté garlic 30 seconds, stir in dry orzo, and toast it 1 minute so every grain picks up flavor.
I pour in broth, lemon juice, and zest, scraping up browned bits. I bring it to a gentle simmer, nestle the salmon back on top, cover, and cook 6–7 minutes, stirring once, until the orzo is tender.
I fold in spinach until wilted (if using) and stir Parmesan into the orzo for a silky finish. I adjust seasoning, sprinkle dill, and serve straight from the skillet.

Servings and timing

This recipe makes 4 portions. It needs about 10 minutes of prep and 20 minutes of cooking—dinner is ready in roughly 30 minutes.

Variations

I swap Parmesan for feta when I crave a sharper tang, or stir halved cherry tomatoes into the orzo for bursts of sweetness. A pinch of red-pepper flakes adds gentle heat, while a splash of white wine in place of some broth deepens the sauce. For dairy-free nights, I leave out the cheese and finish with an extra drizzle of olive oil.

storage/reheating

I store leftovers in an airtight container for up to 2 days—the orzo keeps the salmon moist. To reheat, I splash in a bit of broth and warm gently on the stove or microwave at 50 % power, stirring halfway so the orzo stays creamy.

FAQs

How do I prevent salmon from overcooking?

I sear it briefly, then finish it atop the simmering orzo; gentle steam keeps the fish tender without drying out.

Can I use frozen salmon fillets?

Yes—I thaw them completely, pat them dry, and cook as directed; extra surface moisture can inhibit browning.

Will whole-wheat orzo work?

It does, though it needs 2–3 extra minutes and a splash more broth to soften.

What if I don’t have fresh dill?

Chopped parsley, basil, or chives all pair well with lemon and salmon.

Can I double the recipe?

Absolutely—I use a wide sauté pan or braiser so the orzo still cooks evenly and the fillets fit without crowding.

Conclusion

This One-Skillet Salmon with Lemon Orzo gives me restaurant-quality flavor with weeknight-level effort—crispy-edged fish, creamy citrus pasta, and almost no cleanup. Once you taste that bright, buttery orzo spooned beside perfectly cooked salmon, I’m sure you’ll add it to your regular rotation, just like I did.