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One-Pan Lemon Orzo with Salmon and Vegetables Recipe

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4 from 7 reviews

This one-pan lemon orzo and salmon recipe combines tender, flaky salmon fillets with creamy, lemon-infused orzo cooked alongside nutrient-rich kale and sweet peas. Perfect for a quick, wholesome dinner, this dish uses a skillet for searing and simmering, delivering bright, fresh flavors with minimal cleanup.

Ingredients

Salmon and Seasoning

  • 4 salmon fillets, skin on or off
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dry parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt & pepper, to taste

Orzo and Vegetables

  • 1 cup dry orzo
  • 2 cups shredded kale
  • 1 cup frozen peas
  • 2 cups low-sodium vegetable broth or water
  • 1 cup full-fat coconut milk

Flavorings and Aromatics

  • 1 tbsp butter, dairy or plant-based
  • 2 shallots, diced
  • 2 cloves garlic, crushed
  • Juice from 1/2 lemon
  • 1 tbsp lemon zest
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp chili flakes
  • Fresh parsley, to top

Instructions

  1. Season the Salmon: Combine the paprika, dry parsley, garlic powder, smoked paprika, salt, and pepper. Rub this spice mixture evenly over each salmon fillet to coat well.
  2. Sear Salmon: Heat a large skillet over medium heat and add olive oil. Place the salmon fillets in the pan and sear for 3-4 minutes on each side until browned but not fully cooked through. Remove salmon from the pan and blot excess oil with a paper towel.
  3. Sauté Aromatics: Add butter to the skillet and let it melt. Add diced shallots and crushed garlic, stirring and cooking for about 2 minutes over medium heat until fragrant and softened.
  4. Add Orzo and Seasonings: Stir in the dry orzo, 1/2 tsp salt, black pepper, chili flakes, and lemon zest. Toss everything together to coat the orzo with the butter and seasonings.
  5. Cook Orzo with Vegetables: Pour in the vegetable broth and full-fat coconut milk. Add frozen peas and shredded kale. Cover the skillet and bring to a boil, then reduce heat to low and simmer for 10-12 minutes, stirring every couple of minutes to prevent sticking.
  6. Adjust Seasoning: Taste the orzo mixture and adjust salt, pepper, and chili flakes as preferred—adding an extra 1/4 tsp of each is suggested.
  7. Finish Cooking with Salmon: Stir in the lemon juice, then nestle the salmon fillets into the orzo. Cover and cook on medium-low heat for an additional 5-6 minutes until the salmon is fully cooked and the orzo is tender.
  8. Garnish and Serve: Top the dish with freshly chopped parsley and an extra squeeze of lemon juice before serving to add bright, fresh flavor.

Notes

  • You can use either skin-on or skinless salmon fillets based on preference.
  • If you prefer a dairy-free version, use plant-based butter or omit the butter entirely.
  • Stir frequently during the orzo simmer to prevent it from sticking to the skillet.
  • If you don’t have vegetable broth, water can be used but the flavor will be milder.
  • Adjust chili flakes to your spice preference or omit for a milder dish.
  • Adding lemon zest and juice at different stages enhances the citrus flavor balance.

Find it online: https://bitezly.com/one-pan-lemon-orzo-with-salmon-and-vegetables-recipe/