This 30-Minute Seared Salmon with Lemon Orzo is a quick and elegant weeknight dinner that feels special without demanding too much time. I love how the perfectly seared salmon fillets with crispy skin pair beautifully with the bright, zesty lemon orzo, creating a light yet satisfying meal that comes together in just half an hour.
Why You’ll Love This Recipe
I appreciate recipes that deliver big on flavor but don’t require hours in the kitchen. This dish balances rich, tender salmon with the fresh zing of lemon-infused orzo, making it both comforting and refreshing. The crispy salmon skin adds a wonderful texture contrast, and the garlic butter sauce ties everything together. It’s a dish that looks impressive but comes together effortlessly, perfect for busy evenings or when I want something delicious without the fuss.
Ingredients
4 salmon fillets (about 6 oz each), skin on
Salt and pepper, to taste
1 tablespoon olive oil
1 cup orzo pasta
2 cups low-sodium chicken or vegetable broth
1 lemon (zested and juiced)
2 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Optional: lemon wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Season the salmon fillets generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. I cook them for 4-5 minutes without moving to get the skin crispy. Then, I flip and cook for another 3-4 minutes until the salmon is cooked through but still moist inside. Remove from the skillet and set aside.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the orzo and cook according to package instructions (about 8-10 minutes) until tender. Drain any excess liquid if needed.
In the same skillet used for salmon, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the lemon zest and lemon juice, then add the cooked orzo to the skillet. I toss everything to coat the orzo evenly with the lemon garlic butter sauce. Remove from heat and stir in the chopped parsley.
Divide the lemon orzo onto plates and top each with a seared salmon fillet. Serve immediately with lemon wedges if desired.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, totaling 30 minutes from start to finish. It’s perfect for a quick dinner that doesn’t sacrifice flavor or presentation.
Variations
I sometimes swap orzo for other small pasta shapes like couscous or even quinoa for a gluten-free option. Adding a handful of spinach or arugula to the orzo at the end gives it a fresh, leafy twist. For extra richness, a sprinkle of grated Parmesan cheese works beautifully. If I want to spice things up, a pinch of red pepper flakes added to the garlic butter sauce does the trick.
Storage/Reheating
Leftover salmon and orzo can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer gently warming the orzo on the stove with a splash of water or broth to keep it moist, and reheating the salmon in a low oven or skillet to preserve the texture. Avoid microwaving salmon too long to prevent it from drying out.
Related Recipes:
- Garlic Butter Steak Bites with Creamy Parmesan Pasta
- Pan Seared Chimichurri Shrimp
- Garlic Mushroom Pasta
FAQs
How do I know when the salmon is perfectly cooked?
I look for salmon that flakes easily with a fork but still feels slightly tender in the center. The internal temperature should reach about 125°F (52°C) for medium-rare or 145°F (63°C) for fully cooked, depending on your preference.
Can I use frozen salmon for this recipe?
Yes, but I recommend thawing it completely before cooking to ensure even searing and the best texture.
Is there a substitute for orzo if I can’t find it?
Definitely! Couscous, small pasta shapes like acini di pepe, or even rice can be great alternatives.
Can I make this dish dairy-free?
Yes, swap the butter for a dairy-free margarine or olive oil, and it will still be delicious.
How can I add more vegetables to this meal?
I like stirring in steamed asparagus tips, peas, or cherry tomatoes into the orzo at the end for extra color and nutrition.
Conclusion
I find this 30-Minute Seared Salmon with Lemon Orzo to be a fantastic weeknight meal that never fails to impress. The balance of crispy salmon skin with bright, lemony orzo makes every bite enjoyable and fresh. It’s quick, straightforward, and flexible enough to adapt with different ingredients or add-ins, making it a go-to recipe whenever I want something both simple and special.
📖 Recipe:
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30-Minute Seared Salmon with Lemon Orzo
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A quick and elegant 30-minute dinner featuring perfectly seared salmon with crispy skin paired with bright, zesty lemon orzo pasta, topped with a garlic butter sauce and fresh parsley.
Ingredients
4 salmon fillets (about 6 oz each), skin on
Salt and pepper, to taste
1 tablespoon olive oil
1 cup orzo pasta
2 cups low-sodium chicken or vegetable broth
1 lemon (zested and juiced)
2 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Optional: lemon wedges, for serving
Instructions
- Season the salmon fillets generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for 4-5 minutes without moving to get the skin crispy.
- Flip the salmon and cook for another 3-4 minutes until cooked through but still moist inside. Remove from skillet and set aside.
- In a medium saucepan, bring chicken or vegetable broth to a boil. Add orzo and cook according to package instructions (about 8-10 minutes) until tender. Drain excess liquid if needed.
- In the same skillet used for salmon, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in lemon zest and lemon juice, then add cooked orzo to the skillet. Toss to coat orzo evenly with lemon garlic butter sauce.
- Remove from heat and stir in chopped parsley.
- Divide lemon orzo onto plates and top each with a seared salmon fillet. Serve immediately with lemon wedges if desired.
Notes
For a gluten-free option, substitute orzo with quinoa or small gluten-free pasta.
Add spinach, arugula, asparagus tips, peas, or cherry tomatoes to the orzo for extra veggies.
Sprinkle grated Parmesan cheese for extra richness.
For a dairy-free version, replace butter with dairy-free margarine or olive oil.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat orzo gently on stove with splash of water or broth; reheat salmon in low oven or skillet to keep texture.
Avoid microwaving salmon too long to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Seared, Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with lemon orzo
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
