This Salmon with Creamy Lemon Orzo is bright, rich, and perfectly balanced. Tender, pan-seared salmon is served over a creamy, lemon-infused orzo with parmesan and garlic. The citrus keeps everything fresh while the creamy sauce adds just enough richness to make it feel like a complete, satisfying meal. It’s simple enough for a weeknight but elevated enough to serve to guests. Another seafood favorite is our Salmon Salad, it is light and refreshing and perfect for summer!
Why You’ll Love This Recipe
This dish brings together fresh and comforting flavors in one pan-friendly meal. The salmon stays tender and flaky, while the orzo cooks into a creamy, risotto-like texture. It’s quick, flavorful, and feels more complex than it actually is.
Tips for Success
- Don’t overcook the salmon, it should flake easily and stay moist.
- Toast the orzo slightly to build flavor before adding liquid.
- Stir occasionally to keep the orzo from sticking.
- Add parmesan off heat for the smoothest texture.
How to Serve
This is a complete meal, but you can add:
- Roasted asparagus or green beans
- A light salad with vinaigrette
- Fresh steam veggies, like Brussels sprouts or broccoli
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently with a splash of broth or cream to loosen the orzo.
Salmon with Creamy Lemon Orzo
Ingredients
Salmon
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 salmon filets, about 6 ounces each
Orzo
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 1 tablespoon garlic, minced
- 1 cup (136 g orzo), uncooked
- 2 cups (16 ounces) chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice
- ½ cup (50 g) Parmesan cheese, grated
- Fresh parsley for garnish
Instructions
Salmon
- In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, Dijon mustard, paprika, garlic powder, salt, and pepper.
- Place salmon in a shallow dish and coat with marinade. Let sit for at least 10 minutes.
- Heat a skillet over medium-high heat and add remaining olive oil.
- Cook salmon for 3-4 minutes per side, until golden and cooked through. Remove and tent with foil.
Orzo
- In a skillet over medium heat, melt butter with olive oil.
- Add onion and cook for 5-6 minutes, until softened.
- Stir in garlic and orzo. Cook for 2-3 minutes, until lightly toasted.
- Add chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer.
- Cook uncovered for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Remove from heat and stir in Parmesan until creamy.
- Assemble
- Serve salmon over creamy lemon orzo. Garnish with parsley and serve immediately.
This recipe was inspired by Creamy lemon Orzo with Salmon on iamhomesteader.com
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