Save I never expected a simple lunch at my friend Kate's waterfront house to completely change my dinner rotation. She served this lemon dill orzo with salmon on her sun-dappled porch while waves crashed gently in the background. The brightness of the lemon against the rich salmon had me closing my eyes with each bite, mentally deconstructing the flavors so I could recreate it at home. Kate laughed when I pulled out my phone to take notes, but gladly shared her Mediterranean-inspired recipe that's now become my go-to when I need something impressive yet straightforward.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
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Last spring, I made this for my sister who was visiting after a tough breakup. We sat in comfortable silence at my kitchen island, the steam rising from our bowls carrying the scent of dill and lemon through the apartment. She took one bite, looked up with the first genuine smile I'd seen in days, and whispered, This tastes like everything's going to be okay. Sometimes good food speaks louder than words ever could.
Ingredients
- Salmon fillets: I've learned that skinless works best here as it allows the fish to absorb more of the bright flavors, but in a pinch skin-on works too, just sear skin-side down first.
- Orzo pasta: This rice-shaped pasta is the perfect canvas, absorbing the lemony broth in a way that long pasta simply cannot.
- Fresh dill: Please don't substitute dried, as fresh dill provides that garden-bright flavor that makes this dish sing with springtime energy.
- Heavy cream: Just a splash transforms the sauce from good to velvety perfection without making it heavy, trust me on this one.
- Lemon: Using both zest and juice creates layers of citrus that brighten everything on the plate, making even the dreariest winter evening feel like Mediterranean sunshine.
Instructions
- Prepare the salmon:
- Pat those beautiful fillets completely dry before seasoning, it's the secret to getting that golden crust that makes restaurant fish so appealing. When you hear that satisfying sizzle as the salmon hits the hot pan, you're on the right track.
- Make the orzo base:
- The pasta will drink up all those aromatic flavors from the sautéed shallot and garlic, creating little pearls of goodness. You'll notice the orzo becoming slightly translucent around the edges as it mingles with the butter.
- Create the creamy sauce:
- Watch how the broth and wine reduce slightly before adding the cream, creating a sauce that clings lovingly to each piece of orzo. The moment you add the lemon juice, you'll smell the transformation happen right before your eyes.
- Bring it all together:
- When you place that perfectly cooked salmon atop the bed of orzo, take a second to appreciate how the herbs speckle throughout the dish like tiny green jewels. A final squeeze of fresh lemon just before serving makes all the flavors pop.
Save One chilly autumn evening, I brought this dish to a potluck where most people had contributed heavy comfort foods. The bright, lemony notes cut through all the richness like a breath of fresh air. I watched as people kept returning to the nearly empty dish, scraping up the last bits of orzo, asking quietly who had made it. That moment of quietly knowing you've contributed something memorable to a gathering is one of cooking's greatest rewards.
Make-Ahead Options
I've discovered through much trial and error that this dish has surprising make-ahead potential. The orzo base can be prepared up to a day in advance and gently reheated with an extra splash of broth. The salmon should always be cooked fresh, but having the base ready means you're just 10 minutes away from dinner. When I'm hosting, this little trick keeps me from being trapped in the kitchen while everyone else is enjoying cocktails.
Seasonal Adaptations
Summer brings an opportunity to make this dish even more special by adding halved cherry tomatoes that burst with sweetness when stirred into the hot orzo. In fall, I sometimes substitute roasted butternut squash cubes for the peas, creating a warmer, earthier version that pairs beautifully with the salmon. Winter calls for heartier additions, and I've found that stirring in a handful of baby spinach just before serving adds both color and nutrients when fresh herbs are less abundant.
Serving Suggestions
The beauty of this dish lies in its versatility, working equally well for a casual weeknight dinner or as the centerpiece of a dinner party. I've served it family-style on a large platter for gatherings, with the salmon artfully arranged on top of the orzo and extra lemon wedges surrounding the edges. If you're looking to create a complete meal, a simple arugula salad dressed with olive oil and lemon juice makes a perfect accompaniment.
- For wine pairing, reach for something with good acidity like Sauvignon Blanc or an unoaked Chardonnay to complement the lemony notes.
- If serving for a dinner party, prepare individual ramekins of lemon sorbet topped with a single mint leaf for a palate-cleansing dessert that continues the citrus theme.
- Keep garnishes simple but intentional, as a small sprig of fresh dill and a thin slice of lemon adds visual appeal without overwhelming the dish.
Save This lemon dill orzo with salmon has taught me that impressive doesn't have to mean complicated. When quality ingredients are treated with respect and paired thoughtfully, they create a harmony greater than the sum of their parts.
Recipe FAQ
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Blanch them for 2-3 minutes in boiling water before adding to the orzo to ensure they're tender.
- → What can I substitute for white wine?
If you prefer not to use wine, simply increase the broth by 120 ml or add a splash of white wine vinegar for acidity.
- → How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). It should be opaque throughout.
- → Can I make this dish ahead of time?
While best served fresh, you can prepare the orzo mixture ahead and reheat gently. Cook the salmon just before serving for optimal texture.
- → What type of salmon works best?
Atlantic, Coho, or Sockeye salmon all work well. Choose fillets of even thickness for uniform cooking.
- → How can I make this dairy-free?
Replace butter with olive oil and omit the heavy cream, or substitute with coconut cream for richness. Use vegetable broth instead of chicken broth.