Seared Salmon with Lemon Orzo (Skillet)

Bright, 30-minute Mediterranean skillet, crispy salmon + silky lemon-spinach orzo (high-protein).

Crisp-edged salmon settles onto creamy, lemony orzo studded with spinach and herbs, zippy, comforting, and weeknight-easy.

Why You’ll Love It

• All-in-one skillet: salmon + starch + greens (ties to Lemon Salmon Orzo Skillet, Protein Dinner).
• Mediterranean-diet friendly: olive oil, lemon, herbs, leafy greens (ties to Mediterranean Diet Recipes Dinners, Easy Mediterranean Diet Recipes, Mediterranean Diet Meal Plan).
• Creamy without heavy cream: starchy orzo + a touch of Greek yogurt (or dairy-free option) echoes Creamed Corn Orzo With Salmon’s silky vibe.
• Spinach upgrade: folds in easily for Salmon Spinach Orzo Recipe / Lemon Spinach Orzo Salmon.

Ingredients (notes only)

Salmon

• 4 skin-on fillets (5–6 oz each), very dry; salt, pepper, paprika or oregano.

Orzo Base

• Orzo pasta; olive oil; garlic; lemon zest + juice; low-sodium chicken/veg broth; baby spinach.
• Greek yogurt (2–3 tbsp) or a splash of cream for silk; Parm optional.
• Fresh dill/parsley; capers (optional brightness).

Add-ins / swap

• Sweet corn (to nod Creamed Corn Orzo With Salmon), cherry tomatoes, or artichokes.

Step-by-Step (30 minutes, serves 4)

1. Season salmon with ¾ tsp kosher salt, ½ tsp pepper, and ½ tsp paprika/oregano.
2. Sear Heat 1 tbsp olive oil in a large skillet (med-high). Add salmon skin-side down; press 10 sec. Sear 4–5 min until skin is crisp; flip 1–2 min more to 125–130°F / 52–54°C (juicy). Transfer to plate.
3. Toast orzo Add 1 tbsp oil to the same skillet. Stir 1½ cups orzo 1–2 min until glossy. Add 2 cloves garlic (30 sec).
4. Simmer Add 3½ cups broth, 1 tsp lemon zest, pinch salt. Simmer 8–10 min, stirring, until al dente and creamy (add splashes of broth as needed).
5. Finish orzo Stir in 3 cups baby spinach to wilt, 2–3 tbsp Greek yogurt (or ¼ cup cream), 2 tbsp lemon juice, 2 tbsp chopped dill/parsley; salt/pepper to taste. Optional: ¼ cup grated Parm + 1 tbsp capers.
6. Nestle salmon on top; spoon hot orzo around. Rest 2 min so juices mingle. Serve with extra lemon.

Pro Tips

• Paper-towel dry the salmon for the crispiest skin.
• Stir orzo often—its surface starch creates a naturally creamy texture.
• Balance at the end: lemon for brightness, herbs for freshness, yogurt for silk.
• Temp matters: pull salmon at 125–130°F (or 140–145°F if you prefer fully done).

Variations

• Creamed Corn Orzo With Salmon: stir in 1 cup corn (fresh/frozen) + 2 tbsp cream with the spinach.
• Extra-lemon: add preserved lemon rind, finely minced.
• Tomato-olive spin: fold in chopped olives + halved cherry tomatoes for a brinier Mediterranean Cuisine vibe.
• Sheet-pan option: roast salmon 400°F (205°C) 10–12 min; make lemon orzo on stovetop separately.

How to Serve

• Top with more herbs, cracked pepper, lemon wedges. Add a simple cucumber-tomato salad on the side.

Make Ahead & Storage

• Orzo keeps 3 days; loosen with a splash of broth when reheating.
• Salmon is best fresh; for leftovers, rewarm gently or flake cold over the orzo.

FAQs

Can I use whole-wheat orzo? Yes—add 1–2 extra minutes and more broth as needed.
Dairy-free? Use olive oil only and skip yogurt/Parm; or sub unsweetened coconut milk for silk.
Frozen salmon? Thaw fully, pat dry, and proceed, still sear for crisp skin.

Simple Nutrition (estimate, per serving)

~560 kcal | 41g protein | 46g carbs | 22g fat | ~900 mg sodium

Sarah

Seared Salmon with Lemon Orzo (Skillet)

Crispy pan-seared salmon set over silky lemon-spinach orzo—Mediterranean-diet friendly and ready in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean-Inspired

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

• 4 fillets salmon (5–6 oz each), skin-on preferred
• 1.5 tsp kosher salt, divided
• 0.75 tsp black pepper
• 0.5 tsp paprika or oregano
• 2 tbsp extra-virgin olive oil, divided
• 1.5 cups orzo pasta (285 g)
• 2 cloves garlic, minced
• 3.5–4 cups low-sodium chicken or vegetable broth, warmed
• 1 lemon, zest of
• 2–3 tbsp lemon juice
• 3 cups baby spinach (90 g)
• 2–3 tbsp Greek yogurt or 1/4 cup light cream
• 2 tbsp dill or parsley, chopped
• 0.25 cup grated Parmesan (optional)
• 1 tbsp capers (optional)
• 1 cup corn (optional, for creamed-corn variant)

Equipment

• 12-inch skillet
• microplane
• Instant-read thermometer
• Wooden spoon or spatula
• knife and cutting board

Method

• Season salmon with 1/2 tsp salt, 1/4 tsp pepper, and paprika or oregano.
• Heat 1 tbsp olive oil in a large skillet over medium-high. Sear salmon skin-side down 4–5 minutes; flip 1–2 minutes until 125–130°F. Set aside.
• Add remaining 1 tbsp oil. Toast orzo 1–2 minutes; add garlic and cook 30 seconds.
• Stir in warm broth, lemon zest, and 1/2 tsp salt. Simmer 8–10 minutes until creamy and al dente, adding broth as needed.
• Off heat, stir in spinach to wilt, yogurt (or cream), lemon juice, herbs, and Parmesan/capers if using. Season to taste.
• Nestle salmon on top of orzo and serve with extra lemon.

Nutrition

Calories: 560kcalCarbohydrates: 46gProtein: 41gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 105mgSodium: 700mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 2800IUVitamin C: 12mgCalcium: 110mgIron: 3mg

Notes

Creamed Corn Orzo: Stir in 1 cup corn with spinach and 2 tbsp cream. Sheet Pan Salmon: Roast at 400°F/205°C for 10–12 minutes while the orzo cooks. Whole-wheat orzo: Add liquid and time as needed. Equipment: 12-inch skillet, microplane, instant-read thermometer.

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