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All in one pan, Lemon Orzo with Salmon turns out both cozy and full of sunshine. You've got juicy salmon, creamy bites of orzo, and tons of fresh lemon flavor. It's a comforting meal that's easy to make and just right for any busy night.
Easy Full Dinner Win
This came about when I was running out of steam during those extra busy weeks. Orzo grabs up flavors like a pro, and the salmon comes out so soft every time—it feels like a treat. And let's be real, only having one pan to rinse makes any night better.
What You’ll Grab
- Shallots & Garlic: Mince up 2 small shallots and 2 garlic cloves for awesome aroma.
- Lemon: Toss in lemon zest and a good squeeze of juice to brighten things up.
- Coconut Milk: Full-fat can gives you a creamy, rich sauce.
- Orzo: Grab 1 cup of these small pasta bits for the best texture.
- Spices: Go with smoked paprika, paprika, chili flakes, garlic powder, salt, and pepper for more depth.
- Greens: 1 cup of kale (shredded) and half a cup of peas adds crunch and goodness.
- Salmon Fillets: Four to six ounces per piece, either with or without skin, fresh or thawed if frozen is what you've got.
- Olive Oil: 2 tablespoons goes in the pan to brown your salmon.
- Butter: Use 2 tablespoons (plant-based or regular) for more rich flavor and to cook up your aromatics.
- Vegetable Broth: Pour in 1 cup low-salt broth for balance and to cook everything perfectly.
Let's Cook This Up
- Bring It Together
- Pour in the lemon juice, nestle the salmon fillets back, and heat on low for another 5 minutes or so. Add some chopped parsley and more lemon juice if you like, then serve it up hot.
- Add Veggies and Liquids
- Stir in shredded kale and peas, then add coconut milk and veggie broth. Let the orzo bubble away for about 10 to 12 minutes, stirring now and then so it gets nice and soft.
- Build the Base
- Turn the heat down, melt your butter, toss in chopped shallots and garlic, and cook till you smell all those good scents. Add the orzo, lemon zest, and whatever spices you like. Give it 2 minutes.
- Sear That Salmon
- Season your salmon with the spices and a pinch of salt and pepper. Heat olive oil in your skillet and cook each side of the salmon for 3 to 4 minutes. Set the fish aside for now.
Get It Just Right
After a bunch of tries, I found some things that make this turn out great. Searing your salmon up front is worth it, that bottom-of-the-pan flavor makes a huge difference. Stir the orzo on and off so it doesn't stick. Last step, a splash of lemon—don't skip it, trust me, it makes the whole thing pop.
Stay Tasty All Week
This meal is at its best hot off the stove, but it hangs out well in your fridge for a handful of days. For leftovers, I pour in a bit more broth when reheating so everything stays super creamy. Heat it up slow so your salmon doesn't dry out. Bonus—the flavors only get better with time, so lunch tomorrow is extra awesome.
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Frequently Asked Questions
- → Why only cook the salmon halfway first?
The salmon finishes cooking when added back with the orzo. This keeps it from overcooking and ensures it's juicy and tender.
- → What does coconut milk add?
Full-fat coconut milk gives a velvety texture, perfect for a dairy-free vibe. Plus, it brings a hint of natural sweetness.
- → Why is it important to stir the orzo?
Regular stirring stops the orzo from sticking to the skillet and helps it cook evenly in the liquid.
- → Can I switch up the veggies?
Absolutely! Swap kale and peas for your favorite quick-cooking veggies. Just tweak the cooking time as needed.
- → Why remove extra oil after cooking salmon?
Dabbing off the excess oil keeps the dish light and lets the fresh flavors, like lemon and herbs, shine through.