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This bright and cozy one-pan lemon orzo with salmon mixes up juicy salmon, creamy orzo, and lots of lively lemon. It's full of comfort, super nourishing, and just right for busy nights when you need something tasty fast.
All-In-One Dinner Made Easy
I came up with this during a time when meals needed to be quick but still comforting. Orzo soaks up all those delicious juices and the salmon stays so moist. Honestly, I love that cleanup is just a single pan—makes weeknights feel way more doable.
Stuff to Grab
- Olive Oil: 2 tablespoons for browning the salmon at the start.
- Butter: 2 tablespoons (dairy or plant-based), brings out flavors when cooking veggies.
- Shallots and Garlic: Use 2 small shallots (chop ‘em up) and 2 garlic cloves (minced) to build a tasty base.
- Lemon: Squeeze and zest one for a punchy, fresh kick at the end.
- Vegetable Broth: 1 cup, low-salt, gives orzo lots of flavor as it cooks.
- Coconut Milk: 1 full-fat can, keeps everything creamy and smooth.
- Orzo: A cup of uncooked orzo makes a creamy, hearty foundation for everything else.
- Spices: Dash in smoked and regular paprika, garlic powder, chili flakes, salt, and pepper for tons of taste on the salmon and in the sauce.
- Greens: 1 cup of shredded kale and half a cup of peas for that pop of color and a healthy boost.
- Salmon Fillets: 4-6 ounces each, use skin-on or skinless, fresh or thawed frozen—whatever you prefer.
Let's Cook Together
- Bring it Together
- Squeeze in lemon juice and tuck the salmon fillets back into the pan. Let things bubble gently for 5-6 minutes. Sprinkle with chopped parsley and an extra shot of lemon before you plate it up.
- Add Both Veggies and Liquids
- Pour in broth and coconut milk, then toss in the kale and peas. Let the orzo gently simmer—about 10-12 minutes. Stir now and then so nothing sticks.
- Start the Base
- Turn the heat down, drop in butter, then add shallots and garlic. Let them cook until they smell amazing. Mix in orzo, lemon zest, and any extra spices. Give it about two minutes.
- Season & Sear the Salmon
- Rub your salmon with paprikas, garlic powder, pepper, and salt. Heat up olive oil in the pan, then sear the salmon about 3-4 minutes each side. Slide it out and set it aside for now.
Nailing the Details
After making this a ton of times, I've picked up some good hacks. Searing the salmon up front really makes the flavor pop—don’t skip this step! Keep an eye on the orzo, give it a stir every so often so you don’t get burnt bits. And always squeeze on fresh lemon at the end—it wakes up the flavors like nothing else.
Stay Tasty Later
While nothing beats this straight outta the pan, leftovers actually hold up pretty well in the fridge for a couple of days. When you reheat, splash in a bit of broth to loosen up that sauce, warm slowly so the salmon stays soft. Flavors settle in and often taste even better the next day—leftovers become a real treat!
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Frequently Asked Questions
- → Why isn’t salmon cooked fully right away?
The fillets finish cooking while simmering with the orzo. This method keeps them tender, not dry.
- → What makes coconut milk a good choice?
Rich coconut milk adds creaminess and keeps it dairy-free if paired with plant-based butter. It’s slightly sweet too.
- → Why should orzo be stirred often?
Frequent stirring keeps the orzo from sticking and makes sure it cooks evenly in the sauce.
- → Are different veggies okay to use?
Absolutely, swap out kale or peas for anything quick-cooking. You’ll just need to adjust timing.
- → What’s the reason to remove extra oil?
This avoids an overly greasy dish and helps highlight the lemony, herby flavors better.