There’s something special about a one-skillet meal that I can’t quite put my finger on. Maybe it’s the simplicity, where everything mingles together in one pan, or perhaps it’s the nostalgia of lazy family dinners at the table. This One Skillet Salmon with Lemon Orzo takes me back to those summer evenings spent enjoying fresh herbs and sunshine. The fragrant aroma of lemon, garlic, and buttery salmon fills the kitchen, and just like that, I feel like I’m dining at a coastal restaurant.

This dish is not just about eating; it’s about bringing warmth and comfort to our weeknight meals. Whether you’re cooking for yourself, impressing a loved one, or hosting friends, this recipe is an easy and cozy addition to your culinary repertoire.

Why You’ll Love This Recipe

Easy Weeknight Wonder: Ready in about 30 minutes—perfect for busy days!
Budget-Friendly: Salmon is often on sale, and orzo is a wallet-friendly grain.
Comforting Flavors: A delightful blend of lemon and herbs makes every bite refreshing and satisfying.
Minimal Cleanup: Just one pan to wash—more time to enjoy your meal!

Ingredients

Here’s everything you need to make this delightful dish:

2 boneless, skinless salmon fillets (about 6 ounces each)
1 cup orzo pasta
1 tablespoon olive oil
1 cup vegetable or chicken broth
1 lemon (zested and juiced) – fresh lemon juice adds a vibrant flavor!
3 cloves garlic, minced (or more if you’re a garlic lover!)
½ cup cherry tomatoes, halved
¼ cup fresh parsley, chopped (optional for garnish)
Salt and pepper, to taste
1 teaspoon dried oregano or thyme

Step-by-Step Instructions

Let’s dive into making this beautiful dish, step by step!

Start by cooking the orzo. Pour in the broth into your skillet and bring it to a gentle boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes.
While waiting for the orzo, season both sides of the salmon fillets with salt, pepper, and dried oregano. The spices complement the salmon’s natural flavors brilliantly!
Once the orzo is cooked, remove it from the skillet and set it aside, leaving any remaining broth in the pan. Don’t worry if it looks a bit dry; we’ll bring it all together shortly!
Add olive oil to the skillet and heat over medium-high heat. Carefully place the salmon fillets skin-side down and sear for about 4-5 minutes. Watch for that lovely crust to form—it’s a beautiful sight!
Flip the salmon using a spatula and add the minced garlic and cherry tomatoes around it. Cook for another 3-4 minutes, until the salmon flakes easily with a fork and the garlic becomes fragrant. Be careful not to burn the garlic!
Pour in the lemon juice and zest, letting it sizzle and combine with the salmon and tomatoes. This is your magic moment—smell that delightful citrus aroma!
Finally, stir the cooked orzo back into the pan, mixing it with all the lovely juices. Taste and adjust seasoning if necessary—maybe a little more salt or a squeeze of lemon for good measure!
Garnish with fresh parsley if you like, and get ready to serve!

Pro Tips & Variations

This dish is pretty forgiving and adaptable. Here are some ways to switch it up:

Spices: Try adding red pepper flakes for a little heat, or swap oregano for dill if you have it on hand. Dill and salmon are a match made in heaven!
Vegetables: Want to add extra veggies? Toss in some spinach or asparagus when you add the garlic and tomatoes—they soften beautifully and add color.
Seafood Lover: Feel free to use shrimp instead of salmon! Just adjust the cooking time accordingly, as shrimp will take less time to cook through.

Serving Suggestions

As for serving, I love to pair this dish with a simple green salad tossed in a light vinaigrette. It adds a refreshing crunch! And what about a slice of crusty bread? Perfect for sopping up every last bit of that lemony goodness. Oh, and don’t forget a glass of white wine or sparkling water with a lemon wedge to really set the vibe for a cozy dinner.

Storage Tips

Got leftovers? Lucky you! This dish keeps pretty well. Here’s how to store it:

Refrigeration: Allow the salmon and orzo to cool before transferring it to an airtight container. It should stay fresh in the fridge for about 2-3 days.
Freezing: If you want to save it for longer, portion it out into freezer bags. Just remember that fresh salmon is best enjoyed right away, but it will stay good in the freezer for up to 2 months.
Reheating: Gently reheat in the microwave or on the stove over low heat. You might want to splash in some broth or water to keep it moist. Nobody likes dry orzo!

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely before cooking. You want it to cook evenly and achieve that lovely sear.

What can I substitute for orzo?

If you’re looking for a gluten-free option, try using rice or quinoa. If you’re more in the mood for pasta, any short pasta shape would work well here.

How do I know when the salmon is cooked through?

The salmon should be opaque and easily flake with a fork. If you have a meat thermometer, aim for 145°F in the thickest part of the fillet.

Is this dish suitable for meal prep?

Yes, indeed! It’s a great choice for meal prep. Just store the portions separately to keep everything fresh. You can heat and enjoy it throughout the week!

Can I make it vegetarian?

Of course! Swap the salmon for grilled eggplant or sautéed mushrooms, and use vegetable broth for the orzo. It will still be delicious and packed with flavor!

Conclusion

There you have it—a delightful One Skillet Salmon with Lemon Orzo that brings together flavor, ease, and warmth all in one pan. I hope you give this a try and make it your own! Whether it’s a weeknight dinner or a special occasion, I promise this dish will bring smiles to the table.

I’d love to hear how yours turns out! Feel free to drop a comment below and share your experiences or any fun variations you tried. Enjoy your cooking adventure, and happy eating!