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Salmon And Orzo

One-Pan Creamy Lemon Garlic Salmon & Orzo Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 562
Ingredients Method Notes

Ingredients
  

  • 4 skinless salmon fillets (about 6 oz / 170g each)
  • 1 cup (180g) orzo
  • 2 tbsp unsalted butter, divided
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • ½ cup (120ml) heavy cream
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • 2 tbsp fresh lemon juice
  • 2 cups (60g) baby spinach
  • Salt and freshly ground black pepper
  • Lemon wedges and chopped parsley, for serving

Method
 

  1. Pat salmon dry, season with salt and pepper. Melt 1 tbsp butter in a large skillet over medium-high heat. Sear salmon 4 minutes per side until golden and just cooked through (125°F / 52°C). Transfer to a plate.
  2. Reduce heat to medium. Melt remaining 1 tbsp butter in the same skillet. Cook shallot until soft, about 2 minutes, then add garlic and cook 30 seconds.
  3. Stir in orzo and toast 1 minute until nutty. Pour in broth, scrape up brown bits, bring to a simmer. Cook over medium-low, stirring occasionally, until orzo is tender and liquid is mostly absorbed, 10 to 12 minutes.
  4. Off heat, stir in cream, lemon juice, and Parmesan if using. Fold in spinach until wilted. Season to taste.
  5. Spoon orzo into bowls, slice salmon, and place on top. Garnish with parsley and lemon wedges. Serve hot.

Notes

If your salmon fillets vary in thickness, check the thinnest piece a minute early so it does not overcook. Leftover orzo thickens as it sits, so stir in a splash of broth or water when reheating. This dish is at its best right after cooking, when the orzo is loose and creamy.