One Skillet Salmon With Lemon Orzo Recipe

Ash Tyrrell

One Skillet Salmon With Lemon Orzo Recipe

I just made this One Skillet Salmon with Lemon Orzo and I can’t wait to share it with you. It’s the kind of dish that feels fancy but comes together so easily. Every forkful gives you creamy orzo, bright lemon flavor, tender salmon, and a hint of greens. I love that it’s all cooked in one pan — minimal mess, maximum flavor.

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

Salmon fillets – 4 4–6 oz each. Choose fresh or thawed fillets. Leaving the skin on can help protect the fish while searing.
Olive oil – 1 tbsp. For searing; gives a nice crust and prevents sticking.
Paprika – 1 tsp. Adds mild smokiness and color; regular or sweet paprika works best.
Garlic powder – ½ tsp. Delivers base savory flavor.
Smoked paprika – ¼ tsp. Enhances smoky depth without heat.
Salt & black pepper – ½ tsp each plus extra to taste. Balances and brings out flavors.
Dry orzo – 1 cup. Works like a pasta-rice hybrid; cooks quickly and soaks up the sauce.
Low-sodium vegetable broth or water – 2 cups. Liquid base for the orzo to cook in.
Full-fat coconut milk – 1 cup. Creaminess without heavy cream and dairy-friendly.
Butter or vegan butter – 1 tbsp. Adds richness and helps sauté shallots/garlic.
Shallots diced – 2. Milder and more delicate than onion, giving gentle sweetness.
Garlic cloves crushed – 2. Fresh garlic boosts aroma and depth.
Lemon zest – 1 tbsp. Bright citrus oils without too much acidity.
Lemon juice – From ½ lemon. Adds brightness at the end.
Shredded kale – 2 cups. Adds nutrition and texture—stirred in just before finishing.
Frozen peas – 1 cup. For color sweetness, and vegetable balance.
Chili flakes – ¼ tsp. Optional heat; you can scale down or omit.
Fresh parsley – For garnish. Brings freshness and color.

Method

Mix paprika, garlic powder, smoked paprika, salt, and pepper. Rub this spice blend over each salmon fillet. Heat olive oil in your skillet over medium heat, then sear the salmon for about 3–4 minutes per side, just until it’s browned (it won’t be fully cooked yet). Remove the fillets and set aside.
In the same skillet, melt the butter, then add diced shallots and crushed garlic. Cook for about 2 minutes until fragrant. Stir in the dry orzo, lemon zest, chili flakes, salt and pepper, tossing for 1–2 minutes so the orzo is lightly toasted.
Pour in the vegetable broth and coconut milk, then stir in kale and peas. Cover the skillet and bring to a boil. Once boiling, reduce heat and simmer for about 10–12 minutes, stirring occasionally so the orzo doesn’t stick. After that, squeeze in the lemon juice, nestle the salmon back, cover, and continue cooking on low for another 5–6 minutes or until the salmon is cooked and the orzo is tender.

Notes

Start with room-temperature salmon (let it sit out for 15 min) so it sears more evenly.
When adding the broth + coconut milk, stir well before closing the lid so nothing sticks.
Always taste halfway through and adjust salt, pepper, or lemon juice as needed.
Let the dish rest (with lid off) for a minute before serving so the sauce thickens a bit.
Use fresh parsley and an extra squeeze of lemon just before serving for brightness.