Golden salmon fillets and lemony parmesan orzo come together in one pan for a fresh, creamy, and easy 30-minute dinner.

Salmon & Spice Rub:

4 salmon fillets

Pinch salt

Pinch garlic salt

¼ tsp black pepper

⅛ tsp paprika

½ tsp dried parsley

Creamy Orzo Base:

2 tbsp olive oil

2 tbsp unsalted butter

2 cloves garlic, minced

230g (1 cup + 2 tbsp) dried orzo

480ml (2 cups) chicken stock

60ml (¼ cup) double (heavy) cream

75g (¾ cup) grated parmesan

Zest and juice of ½ a lemon

¼ tsp salt

½ tsp black pepper

To Serve:

Fresh parsley, chopped

Lemon wedges

Extra black pepper

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Place salmon on a plate. Mix salt, garlic salt, pepper, paprika, and parsley. Rub onto the top of each fillet.

Heat oil and butter in a skillet over medium-high heat.

Add salmon, spice-side down. Sear for 3–4 minutes until golden, then remove and set aside, skin-side down.

Lower heat to medium. Add garlic and sauté for 30 seconds.

Stir in the orzo, then pour in chicken stock.

Nestle salmon into the pan, skin-side down.

Bring to a boil, then simmer 8–9 minutes until orzo is al dente, stirring occasionally to prevent sticking.

Stir in cream, parmesan, lemon zest and juice, salt, and pepper.

Turn off heat. Garnish with parsley, extra pepper, and lemon wedges. Serve hot.

Best Fresh: This dish is best enjoyed immediately. Reheating may dry out the salmon or make the orzo too thick.

Variations:

Use trout or smoked haddock instead of salmon.

Add frozen peas in the final 5 minutes for extra color and flavor.

Scaling Down: Halve the ingredients to serve 2; cook times stay the same.