Pin it
Single-pan Citrus Orzo with Salmon brings together flaky fish, soft pasta, and tangy lemon in one comforting dish. It's an easy, nutritious option that works perfectly for busy evenings when you need something tasty without much fuss.
An Effortless Meal All In One
I stumbled upon this idea when life got hectic and I couldn't spend hours cooking. The magic happens when the orzo drinks up all the tasty flavors while the salmon stays moist and tender. And let's be real—cleaning just one pan at dinner's end makes my night so much better.
Ingredients List
- Salmon Fillets: Four pieces around 4-6 oz each, with or without skin based on what you like, thawed if using frozen.
- Seasonings: Regular paprika, smoky paprika, powdered garlic, red pepper flakes, salt, and black pepper to boost the salmon's taste.
- Orzo: 1 cup, dry; tiny rice-shaped pasta that creates a smooth foundation.
- Coconut Milk: One can (full-fat) to give the sauce its rich, creamy texture.
- Vegetable Broth: 1 cup, low-sodium type to cook the pasta and round out the flavors.
- Lemon: Fresh juice and grated peel for that sunny, tangy kick.
- Shallots and Garlic: Two small shallots diced finely and two cloves minced to build flavor depth.
- Greens: 1 cup torn kale and 1/2 cup green peas for extra nutrients and pop.
- Olive Oil: 2 tablespoons for cooking the salmon.
- Butter: 2 tablespoons (regular or plant-based) for cooking aromatics and making everything tastier.
Cooking Instructions
- Prep and Cook the Salmon
- Sprinkle salmon with paprika, smoky paprika, garlic powder, salt, and pepper. Warm olive oil in a pan over medium heat. Cook salmon for 3-4 minutes per side, then take it out and set aside.
- Start the Pasta Mix
- Turn down the heat, drop butter in the pan, and cook shallots and garlic until they smell good. Add orzo, lemon zest, and a bit more spices. Let it toast for 2 minutes.
- Pour in Liquids and Add Veggies
- Add the broth and coconut milk. Mix in the kale and peas. Let everything bubble gently for 10-12 minutes, giving it a stir now and then until the orzo gets soft.
- Put It All Together
- Stir in fresh lemon juice and put the salmon back in the pan. Let it warm through on low heat for 5-6 minutes. Top with parsley and a squeeze of lemon before you serve it.
Tips For Success
After trying this dish many times I've picked up some useful tips. Always sear the salmon first because it leaves tasty bits in the pan that make everything more flavorful. Watch your orzo as it cooks and stir it regularly so it doesn't stick to the bottom. And that final squeeze of fresh lemon juice isn't optional—it wakes up all the flavors.
Storage Ideas
This meal tastes best right after cooking but stays good in your fridge for a couple days. When you warm it up add a little broth to bring the sauce back to life and heat it slowly so you don't overcook the fish. The funny thing is the flavors sometimes get even better overnight so you might enjoy the leftovers even more.
Pin it
Frequently Asked Questions
- → Why not cook the salmon all the way first?
The salmon finishes cooking when mixed back in with the orzo. This way, it stays juicy and doesn't overcook.
- → What's the reason for choosing coconut milk?
Coconut milk gives the dish a creamy texture without dairy. It also adds a light sweetness to balance the flavors.
- → Why should I stir orzo so often?
Frequent stirring stops the orzo from sticking to the pan and ensures it cooks evenly in the liquid.
- → Can I swap the veggies?
Of course! Use any fast-cooking veggies instead of kale and peas. Just adjust the cooking time.
- → Why remove the extra oil after cooking salmon?
Getting rid of excess oil keeps the dish fresh and lets the flavors of the lemon and herbs come through nicely.