One-Pan Lemon Herb Salmon with Orzo
A vibrant one-pan dinner idea featuring flaky pan-seared salmon nestled over creamy lemon herb orzo — a complete, restaurant-quality meal ready in under 40 minutes with 42g of protein per serving.
10m
4
Click to copy recipe URL and open the app
Ingredients
- 4 salmon fillets (6 oz each), skin on, patted dry
- 1 1/2 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup dry white wine (or additional broth)
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced (divided)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- Lemon slices for serving
Instructions
- 1
Season the Salmon
Pat the salmon fillets completely dry with paper towels — this is essential for a good sear. Season both sides generously with salt, black pepper, and half the lemon zest. Let the salmon rest at room temperature for 5 minutes while you prepare the other ingredients.
- 2
Sear the Salmon
Heat 2 tablespoons of olive oil in a large, deep oven-safe skillet or Dutch oven over medium-high heat until shimmering. Place the salmon fillets skin-side down and press gently with a spatula for the first 10 seconds to prevent curling. Sear for 4 minutes until the skin is golden and crispy, then flip and cook for 2 more minutes. The salmon should still be slightly underdone in the center — it will finish cooking later. Transfer to a plate and set aside.
- 3
Sauté Aromatics
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter melts, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, crushed red pepper flakes, and dried oregano; cook for 1 minute until fragrant, scraping up any browned bits from the salmon with a wooden spoon.
- 4
Toast the Orzo
Add the dry orzo to the skillet and stir to coat it in the aromatics and oil. Toast the orzo for 1–2 minutes, stirring frequently, until it turns lightly golden and smells nutty. This step adds depth of flavor and helps the orzo hold its texture.
- 5
Deglaze and Simmer
Pour in the white wine and stir vigorously to deglaze the pan, scraping up any remaining browned bits from the bottom. Let the wine reduce for about 1 minute. Add the chicken broth, half the lemon juice, and a pinch of salt. Bring to a gentle boil, then reduce heat to medium-low, stirring occasionally to prevent sticking.
- 6
Add Tomatoes and Cook Orzo
Stir in the cherry tomatoes and continue cooking the orzo uncovered for 8–10 minutes, stirring every 2 minutes, until the orzo is al dente and most of the liquid has been absorbed but the mixture still looks creamy and slightly saucy. If it looks too dry before the orzo is done, add a splash of broth.
- 7
Finish the Orzo
Remove the skillet from heat. Stir in the Parmesan cheese, remaining lemon zest, remaining lemon juice, fresh dill, and fresh parsley. Taste and adjust seasoning with salt and pepper. The orzo should be creamy and well-seasoned.
- 8
Return Salmon and Rest
Nestle the seared salmon fillets, skin-side up, back into the orzo. Cover the skillet with a lid or tightly with foil and let the residual heat warm the salmon through for 3–4 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium or 145°F for well done.
- 9
Serve
Serve the salmon directly from the pan, spooning creamy orzo into each bowl and topping with a salmon fillet. Garnish with fresh dill, extra Parmesan, and lemon slices. Serve immediately for best texture.
Chef's Tips
For the crispiest salmon skin, make absolutely sure the fillets are very dry before searing and the oil is hot before they go in. Don't move the salmon once it hits the pan — let it release naturally. If your orzo absorbs liquid too quickly, lower the heat slightly and add broth 1/4 cup at a time. Leftover orzo thickens significantly in the fridge — revive it with a splash of broth or water when reheating on the stovetop.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this one-pan lemon herb salmon with orzo
How long does it take to make One-Pan Lemon Herb Salmon with Orzo?
This recipe takes 35 minutes total time, including 10 minutes prep time and 25 minutes cooking time.
How many servings does this One-Pan Lemon Herb Salmon with Orzo recipe make?
This recipe yields 4 servings.
What is the difficulty level of this One-Pan Lemon Herb Salmon with Orzo recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this One-Pan Lemon Herb Salmon with Orzo recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this one-pan lemon herb salmon with orzo ahead of time?
Yes! You can prepare this one-pan lemon herb salmon with orzo up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover one-pan lemon herb salmon with orzo?
Store leftover one-pan lemon herb salmon with orzo covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with one-pan lemon herb salmon with orzo?
This one-pan lemon herb salmon with orzo pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze one-pan lemon herb salmon with orzo?
Yes, this one-pan lemon herb salmon with orzo freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.