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