I fell in love with this salmon with orzo and spinach creation, which pairs seared salmon with tender orzo and fresh spinach. The tangy hint of lemon and burst of cherry tomatoes lend a bright, refreshing twist to this healthy dinner. Every bite felt like a well-balanced Mediterranean escape indeed.

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I’m super excited to share my Seared Salmon With Lemon Orzo recipe with you. I recently discovered that cooking can be both fun and simple especially when you have a one-skillet wonder like this.

I start by seasoning 4 salmon fillets and giving them a nice sear in 2 tablespoons of olive oil until the skin turns crispy. Then i toss in orzo pasta along with diced yellow onion, 3 minced garlic cloves, and a generous zest and juice of a lemon.

The dish comes together quickly with low-sodium chicken broth, halved cherry tomatoes and fresh spinach added in. To finish it off, I sprinkle in chopped fresh parsley and a dash of dried oregano, with crumbled feta cheese if im feeling extra adventurous.

The flavors feel fresh and zesty and i know anyone loving Mediterranean Diet Recipes will adore this healthy dinner.

Why I Like this Recipe

I really like this recipe because the salmon turns out super crispy on the skin and it’s so flavorful when cooked just right. I also enjoy the way the lemon orzo and veggies come together, it has a perfect zesty kick that makes every bite interesting. Another thing is that it’s a one-skillet meal so cleaning up is way easier than most dinner recipes I try. Lastly, I honestly love how healthy this dish is but still tastes amazing, it’s a great mix of fresh ingredients that remind me of summer afternoons.

Ingredients

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Salmon: Rich in protein and healthy fats, it gives a savory, satisfying flavor to the dish.
Orzo: A delicate carbohydrate that pairs well, offering a light and chewy bite.
Lemon: Adds zesty brightness, balancing the savory notes with a tart, refreshing acidity.
Spinach: Packed with vitamins and iron, it tastes fresh and leaves a mild, earthy note.
Cherry Tomatoes: Their natural sweetness and juiciness contrast nicely with the tangy lemon touch.
Feta Cheese: This optional ingredient adds creamy saltiness that enhances the overall flavor profile.
Chicken Broth: Enhances depth of flavor and creates a steamy base for orzo and salmon.

Ingredient Quantities

4 salmon fillets (about 6 oz each), skin on, salt and pepper to taste

2 tablespoons olive oil

1 cup orzo pasta

2 cups low-sodium chicken broth (or vegetable broth if you prefer)

1 medium yellow onion, diced

3 garlic cloves, minced

1 lemon, zested and juiced

1 cup cherry tomatoes, halved

2 cups fresh spinach

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley

1/4 teaspoon dried oregano

How to Make this

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1. Heat a large skillet over medium-high heat with 2 tablespoons olive oil and season each salmon fillet with salt and pepper.

2. Place the salmon skin side down in the skillet and cook for about 4 to 5 minutes until the skin gets crispy. Flip them and cook for an extra 3 minutes, then remove them from the skillet for now.

3. In the same skillet, add 1 diced yellow onion and cook for 2 to 3 minutes until it starts to soften. Then add 3 minced garlic cloves and stir around for about 1 minute.

4. Stir in 1 cup orzo pasta, 2 cups low-sodium chicken broth, 1 lemon’s juice and its zest, and 1/4 teaspoon dried oregano. Bring the mixture to a gentle simmer.

5. Let the orzo cook for about 8 to 10 minutes until most of the broth is absorbed. Stir occasionally so that nothing sticks.

6. Return the salmon fillets to the skillet, laying them on top of the orzo. Allow them to heat through for about 3 to 4 minutes.

7. Add 1 cup halved cherry tomatoes and 2 cups fresh spinach to the skillet. Let them cook for 2 minutes until the spinach wilts.

8. If youre using it, sprinkle 1/4 cup crumbled feta cheese over the top.

9. Finish the dish by mixing in 1/4 cup chopped fresh parsley.

10. Serve your seared salmon with lemon orzo hot and enjoy this Mediterranean dinner that is as tasty as it is healthy.

Equipment Needed

1. A large skillet – essential for searing the salmon and cooking the orzo and veggies.
2. Spatula or fish turner – needed to flip the salmon carefully so the skin gets crispy.
3. A chef’s knife – for dicing the onion, mincing the garlic and chopping the parsley.
4. A cutting board – to safely prep the veggies and fruit.
5. Measuring cups – to accurately measure things like orzo, chicken broth, cherry tomatoes, fresh spinach, and feta cheese.
6. Measuring spoons – to measure out olive oil, dried oregano, and salt & pepper.
7. A citrus juicer or reamer and a zester – for getting the most out of the lemon’s juice and zest.
8. A ladle or long-handled spoon – useful for stirring the broth and mixing the orzo without splashing.

FAQ

Q: How can I tell when the salmon is cooked through?

A: The salmon should look opaque and flakey in the center. When you press it gently, it should start to break apart easily. It usually takes about 4 to 5 minutes per side, but it really depends on the thickness.

Q: Can I use vegetable broth instead of chicken broth?

A: Yeah, absolutely. If you prefer vegetable broth or are looking for a lighter flavor, just substitute it 1:1 with the chicken broth. It works just fine.

Q: What if I dont have orzo in my pantry?

A: You can use small pasta shapes like ditalini or even couscous as a replacement. They work well with the sauce and keep the dish tasty.

Q: How do I prevent the orzo from sticking together?

A: Make sure you stir the orzo occasionally while its cooking in the broth. If you notice it sticking at the bottom early on, a gentle stir should fix it.

Q: Can I add any extra flavors to this dish?

A: Sure, you can add a pinch of red pepper flakes or more fresh herbs like basil if you like spicy or extra herbal notes. It really lets you customize the dish.

Seared Salmon With Lemon Orzo Recipe Substitutions and Variations

If you dont have salmon fillets, try using trout or cod fillets instead since they have a similar firm texture.
If you cant find orzo pasta, you can use rice or quinoa, both of which do a good job of soaking up the flavors.
If low-sodium chicken broth is missing, vegetable broth works just as well or you could add a bit of bouillon to water for a similar taste.
If you dont have fresh lemon, a squeeze of lime juice and a little lime zest can be a bright substitute.
If feta cheese isnt your cup of tea, gouda or goat cheese can be used for a creamy, tangy finish.

Pro Tips

1. Make sure your skillet is really hot before adding the salmon. It helps the skin get super crispy which makes all the difference.
2. Dont rush cooking the onions and garlic; give them time to soften and turn a little golden so they bring out more flavor.
3. Stir the orzo every now and then so it doesnt stick or burn, and check the broth level in case you need a touch more liquid at any point.
4. Add the spinach and tomatoes at the end so they stay fresh and bright; overcooking them can make them mushy and lose that zingy taste.

Seared Salmon With Lemon Orzo Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A large skillet – essential for searing the salmon and cooking the orzo and veggies.
2. Spatula or fish turner – needed to flip the salmon carefully so the skin gets crispy.
3. A chef’s knife – for dicing the onion, mincing the garlic and chopping the parsley.
4. A cutting board – to safely prep the veggies and fruit.
5. Measuring cups – to accurately measure things like orzo, chicken broth, cherry tomatoes, fresh spinach, and feta cheese.
6. Measuring spoons – to measure out olive oil, dried oregano, and salt & pepper.
7. A citrus juicer or reamer and a zester – for getting the most out of the lemon’s juice and zest.
8. A ladle or long-handled spoon – useful for stirring the broth and mixing the orzo without splashing.

Ingredients

4 salmon fillets (about 6 oz each), skin on, salt and pepper to taste
2 tablespoons olive oil
1 cup orzo pasta
2 cups low-sodium chicken broth (or vegetable broth if you prefer)
1 medium yellow onion, diced
3 garlic cloves, minced
1 lemon, zested and juiced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano

Directions

Heat a large skillet over medium-high heat with 2 tablespoons olive oil and season each salmon fillet with salt and pepper.
Place the salmon skin side down in the skillet and cook for about 4 to 5 minutes until the skin gets crispy. Flip them and cook for an extra 3 minutes, then remove them from the skillet for now.
In the same skillet, add 1 diced yellow onion and cook for 2 to 3 minutes until it starts to soften. Then add 3 minced garlic cloves and stir around for about 1 minute.
Stir in 1 cup orzo pasta, 2 cups low-sodium chicken broth, 1 lemon's juice and its zest, and 1/4 teaspoon dried oregano. Bring the mixture to a gentle simmer.
Let the orzo cook for about 8 to 10 minutes until most of the broth is absorbed. Stir occasionally so that nothing sticks.
Return the salmon fillets to the skillet, laying them on top of the orzo. Allow them to heat through for about 3 to 4 minutes.
Add 1 cup halved cherry tomatoes and 2 cups fresh spinach to the skillet. Let them cook for 2 minutes until the spinach wilts.
If youre using it, sprinkle 1/4 cup crumbled feta cheese over the top.
Finish the dish by mixing in 1/4 cup chopped fresh parsley.
Serve your seared salmon with lemon orzo hot and enjoy this Mediterranean dinner that is as tasty as it is healthy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.