Make your weeknights brighter with this one-skillet salmon and lemon orzo dish. It’s quick, flavorful, and cleanup is a breeze. Perfect for those evenings when you want something delicious without the fuss.
Why This Recipe Works
- One skillet means minimal cleanup and maximum flavor.
- The lemon orzo complements the rich salmon perfectly, creating a balanced dish.
- It’s a versatile recipe that can be adapted to whatever you have in your pantry.
- Quick cooking time makes it ideal for weeknight dinners.
- The combination of textures and flavors will keep you coming back for more.
Ingredients
- 1 lb salmon fillet, skin on
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup chopped parsley
Equipment Needed
- Large skillet with lid
- Measuring cups and spoons
- Knife and cutting board
- Zester
- Juicer
Instructions
Prep Your Ingredients
Start by zesting and juicing your lemon, mincing the garlic, and chopping the parsley. Having everything ready to go makes the cooking process smoother and more enjoyable.
Cook the Orzo
Heat olive oil in your skillet over medium heat. Add the orzo and toast it lightly until it starts to turn golden, about 2 minutes. This step adds a nutty flavor to the dish.
Add Liquids and Simmer
Pour in the chicken broth and bring to a simmer. Cover and let cook for about 10 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.
Cook the Salmon
Season the salmon with salt and pepper. Nestle it into the orzo, skin side down. Cover and cook for another 8-10 minutes, or until the salmon flakes easily with a fork.
Finish with Lemon and Herbs
Remove from heat and stir in the lemon zest, juice, and chopped parsley. Let it sit for a minute to allow the flavors to meld together beautifully.
Tips and Tricks
For an even more flavorful dish, try using homemade chicken broth. If you’re in a pinch, store-bought works just fine, but the depth of flavor from homemade can’t be beaten. Another tip is to let the salmon come to room temperature before cooking; this ensures even cooking throughout. Lastly, don’t skip toasting the orzo; it’s a small step that makes a big difference in the final dish.
Recipe Variations
- Swap the salmon for another fatty fish like trout or arctic char.
- Add vegetables like spinach or cherry tomatoes for extra color and nutrition.
- Use quinoa instead of orzo for a gluten-free version.
- Top with crumbled feta or goat cheese for added creaminess.
- Experiment with different herbs like dill or basil for a new flavor profile.
Frequently Asked Questions
Can I use frozen salmon?
Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before cooking to ensure the best texture and flavor.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It’s better to slightly undercook it as it will continue to cook from residual heat.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the orzo ahead of time and reheat it gently before adding the salmon. However, the salmon is best cooked just before serving.
Summary
This one-skillet salmon with lemon orzo is a quick, flavorful, and fuss-free meal perfect for any weeknight. With minimal cleanup and maximum flavor, it’s sure to become a staple in your dinner rotation.