Creamy Lemon Orzo with Salmon
Creamy Lemon Orzo with Salmon is tender, golden salmon rests on a bed of creamy, cheesy orzo, brightened with fresh lemon and a hint of garlic. Ready in about 30 minutes, it’s cozy enough for family dinners but special enough for entertaining.
Servings: 3 people
Calories: 799kcal
Ingredients
Salmon
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons freshly squeezed lemon juice, about ½ a lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 skinless salmon filets, about 6 ounces each
Orzo
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 1 tablespoon garlic, minced
- 1 cup (136 g) orzo, uncooked
- 2 cups (16 ounces / 480 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- 2 tablespoons freshly squeezed lemon juice, about ½ a lemon
- ½ cup (50 g) Parmesan cheese, grated
- fresh parsley, chopped for garnish
Instructions
Salmon
- In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, mustard, paprika, garlic powder, salt, and pepper until smooth.
- Place the salmon filets in a shallow dish and pour the marinade over the top. Set aside to marinate for at least 10 minutes.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil, then place the marinated salmon into the hot pan. Sear for 3-4 minutes per side, until golden and fully cooked*.
- Remove salmon from the pan and set aside on a plate; tent with foil.
Orzo
- In a separate medium skillet over medium heat, melt butter with olive oil. Add onion and cook 5-6 minutes, until softened.
- Add garlic and orzo, stirring constantly, and cook 2-3 minutes, until the orzo is lightly toasted.
- Pour in the chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer. Continue cooking, uncovered, for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan until creamy and smooth.
- Top orzo with the cooked salmon.
- Serve immediately, garnished with chopped fresh parsley, if desired.
Notes
*Salmon is done when the thickest part reaches 145°F. For medium, remove it when it reaches around 130°F; it will continue cooking off the heat. If you don’t have a thermometer, look for flaky, opaque pink flesh. Cooking time varies by method and filet size. Avoid overcooking to keep salmon moist.
Nutrition
Serving: 1portion | Calories: 799kcal