Lemon Salmon Orzo Skillet is my go-to for those golden evenings when I want something fresh and comforting but don’t want to spend hours in the kitchen. This one-pot meal is loaded with flaky salmon, tender orzo pasta, asparagus, cherry tomatoes, and bright lemon, all brought together in a savory broth kissed with white wine. Ready in just 30 minutes, it’s perfect for busy weeknights yet elegant enough to serve guests.
If you love quick, nourishing meals that feel a little luxurious, you’re going to adore this. And hey—if you’re new here, follow me on Pinterest to catch all my newest creations the moment they drop!
The Story & Why I Love It
My First Time Making Lemon Salmon Orzo Skillet
I still remember the first time I made this dish. It was one of those long days that left me craving something warm and hearty, but my energy tank was running on empty. I had salmon fillets in the fridge, a stray lemon rolling around the crisper, a box of orzo halfway gone, and a bundle of asparagus from the farmer’s market. My mission: make a meal out of it.
I thought back to the way orzo had absorbed flavor so beautifully in my creamy Tuscan orzo recipe. That recipe had taught me that orzo, when cooked in broth rather than water, becomes more than just pasta—it becomes the flavor base of the dish.
So I started building. Searing the salmon gave the pan a richness that garlic and white wine could deglaze into something magical. The stock, herbs, and lemon juice pulled it all together. And when I stirred in those bright red tomatoes and fragrant Parmesan at the end, I knew I had created something worth saving. Now? It’s in regular rotation at our house.
Why This One-Pot Meal Is a Weeknight Hero
One-pot dinners are already winners in my book. Less cleanup, less fuss, and more time to sit and enjoy a real meal. But this Lemon Salmon Orzo Skillet goes a step beyond—it’s balanced, elegant, and truly satisfying.
Salmon brings richness and healthy omega-3s, orzo offers satisfying texture, and lemon ties everything together with a fresh, citrusy lift. If you’re someone who’s always looking for new ways to serve salmon—beyond the usual foil bake or grill—this skillet meal is a refreshing change of pace.
It reminds me of the simplicity and satisfaction of the skillet chicken thighs with broccoli cheddar orzo, another family favorite. Both dishes deliver depth of flavor without a sink full of dishes.
Ingredients & Preparation
Ingredient Breakdown (and What Makes Each Shine)
Below is a complete list of what you’ll need to bring this Lemon Salmon Orzo Skillet to life, along with a handy reference table:
| Ingredient | Amount | What It Does |
|---|---|---|
| Salmon fillet | 1 lb | Rich, flaky protein; the star of the dish |
| Olive oil | 1 Tbsp | For searing the salmon and sautéing garlic |
| Garlic, diced | 1 tsp | Adds aromatic depth |
| White wine | 1/4 cup | Deglazes the pan and adds a hint of acidity |
| Chicken stock | 1 1/2 cups | The flavorful cooking liquid for orzo |
| Dry orzo pasta | 3/4 cup | Tender, creamy pasta that absorbs flavor |
| Asparagus, chopped | 1 cup | Adds freshness and crunch |
| Dried dill | 1/2 tsp | Earthy, slightly tangy flavor |
| Salt | 1/4 tsp | Essential seasoning |
| Lemon juice | 1/2 lemon | Brings brightness and acidity |
| Cherry tomatoes, halved | 1 cup | Juicy and sweet counterpoint to the salmon |
| Parmesan cheese | 2 Tbsp | Savory finish and creaminess |
I like using fresh salmon for this dish, but frozen works too—just thaw fully and pat dry. Want a different twist? Try using trout or even shrimp. The format of this skillet meal is flexible, much like my Mediterranean shrimp and avocado bowls, which embrace the same bright, zesty tones.
Tools, Substitutions & Ingredient Tips
Tools Needed:
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Large skillet with lid
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Spatula or fish turner
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Knife and cutting board
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Citrus juicer (or your hands!)
Substitutions:
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Vegetables: Swap asparagus for snap peas, zucchini, or spinach.
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Wine-Free: Replace wine with a bit of lemon juice and more broth.
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Cheese-Free: Nutritional yeast or vegan cheese works as a substitute.
Love creamy finishes? A small swirl of cream cheese or Greek yogurt (off heat) gives this dish a richer profile, similar to what I do in my creamy garlic chicken with spinach.
Cooking Instructions & Expert Tips
Step-by-Step Cooking Directions
1. Sear the Salmon
Season the salmon fillets with salt and pepper. In a hot skillet with olive oil, cook them skin-side down until browned and opaque on the sides (about 5–7 minutes). Flip and cook another 2–3 minutes. Set aside.
2. Deglaze and Build Flavor
In the same skillet, sauté garlic for 1 minute. Add white wine and scrape up the brown bits. This is where the flavor builds!
3. Add Orzo and Simmer
Stir in the chicken stock, dill, salt, and dry orzo. Bring to a boil, cover, and simmer for 5 minutes.
4. Add Veggies
Add chopped asparagus. Stir, cover, and simmer another 5–6 minutes, until orzo is tender.
5. Finish with Flavor
Stir in lemon juice, cherry tomatoes, and Parmesan. Cook 2 more minutes until warmed through. Return salmon fillets to the pan to reheat gently.
Serve with lemon wedges and a final sprinkle of cheese.
This same simmer-and-soak technique works wonders in my marry me chicken pasta, where sauce infuses every bite of pasta.
Expert Tips for Flawless Execution
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Crispy Skin: Press the salmon gently into the skillet for a golden, crisp sear.
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No sticking: Stir the orzo every few minutes to prevent it from clumping.
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Timing: Avoid overcooking the salmon—internal temp should reach 130°F.
Want to meal-prep this? Cook the orzo base ahead, and just sear salmon fresh!
Serving, Storing & Pairing Ideas
How to Serve It Beautifully
This dish looks stunning straight from the skillet, but it plates beautifully too. A shallow bowl helps hold the orzo and allows those salmon fillets to shine.
Try pairing this skillet meal with:
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Greek-style loaded hummus and pita wedges
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A crisp side salad like arugula nectarine salad
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Roasted baby carrots or green beans
For drinks, go with a dry white wine like Sauvignon Blanc or a sparkling citrus water.
Storing & Reheating with Care
To Store:
Let the dish cool fully, then store in an airtight container for up to 3 days in the refrigerator.
To Reheat:
Warm gently on the stovetop over low heat, adding a splash of broth or water to loosen the orzo. Microwave in short bursts, covered with a damp paper towel, for quick lunches.
Want something equally meal-prep friendly? Check out my ground turkey sweet potato skillet.
Frequently Asked Questions
Can I use rice instead of orzo?
Yes! Arborio or long-grain rice works, but extend the cooking time and add more stock.
Is this recipe gluten-free?
Not as written—use gluten-free orzo to make it suitable.
What other herbs can I use?
Basil, thyme, or tarragon work beautifully in place of dill.
Can I double this for guests?
Absolutely! Just use a larger skillet or a Dutch oven and don’t overcrowd the salmon.
Can I freeze this dish?
I don’t recommend freezing, as orzo and salmon both lose texture upon thawing.
Conclusion
Lemon Salmon Orzo Skillet is everything I love in a meal: flavorful, fast, and made with real, vibrant ingredients. It’s one of those dishes that impresses without trying too hard—and I think that’s what makes it special.
If you loved this, you’ll also enjoy my baked feta pasta with cherry tomatoes and creamy parmesan chicken rice. Both are easy, comforting, and crowd-pleasing.
Print
Lemon Salmon Orzo Skillet
- Total Time: 30
- Yield: 4 servings
Description
Lemon Salmon Orzo Skillet is a vibrant, one-pot weeknight meal with flaky salmon, tender orzo, asparagus, and cherry tomatoes. Ready in 30 minutes, it’s packed with flavor, freshness, and healthy ingredients.
Ingredients
• 1 lb. salmon fillet
• 1 Tbsp. olive oil
• 1 tsp. diced garlic
• 1/4 cup white wine
• 1 1/2 cups chicken stock
• 3/4 cup dry orzo pasta
• 1/2 tsp. dried dill
• 1/4 tsp. salt
• 1 cup chopped asparagus
• 1/2 lemon, juiced
• 1 cup cherry tomatoes, halved
• 2 Tbsp. grated Parmesan
• Salt and pepper to taste
• Lemon wedges for serving
Instructions
1. Season salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
2. Place salmon skin-side down and cook for 5–7 minutes until sides turn opaque. Flip and cook another 2–3 minutes. Remove and set aside.
3. Add garlic to the pan and sauté for 1 minute. Pour in white wine, scraping up any browned bits.
4. Stir in chicken stock, dill, salt, and orzo. Bring to a boil, cover, and cook for 5 minutes.
5. Add chopped asparagus, stir, then reduce heat to medium-low. Cover and cook another 5–6 minutes until orzo is tender.
6. Add lemon juice, halved cherry tomatoes, and Parmesan. Stir and cook 2 more minutes.
7. Return salmon to the pan and heat gently for 1–2 minutes. Serve with lemon wedges.
Notes
– Swap asparagus with green beans, snap peas, or spinach.
– Use vegetable stock instead of chicken stock for a pescatarian version.
– Leftovers store well in an airtight container for up to 3 days.
– Add more lemon juice or zest for extra citrus flavor.
– Orzo can be replaced with small pasta like ditalini or pearl couscous.
- Prep Time: 5
- Cook Time: 25
- Method: Stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 423
- Sugar: 5
- Sodium: 420
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 34
- Cholesterol: 72