Lemon Dill Orzo with Salmon (Print Version)

Tender orzo pasta with succulent salmon in a bright lemon-dill sauce. Ready in 35 minutes for a healthy dinner.

# Components:

→ Fish & Protein

01 - 4 salmon fillets (approximately 5 ounces each), skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Pasta

04 - 9 ounces orzo pasta (approximately 1 1/4 cups)

→ Vegetables & Aromatics

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - 1 cup frozen peas, thawed
09 - Zest of 1 lemon
10 - Juice of 1 lemon
11 - 3 tablespoons fresh dill, chopped
12 - 2 tablespoons fresh parsley, chopped

→ Liquids

13 - 2 cups low-sodium chicken or vegetable broth
14 - 1/2 cup dry white wine (optional)
15 - 1/4 cup heavy cream

→ Garnish

16 - Lemon slices for serving
17 - Extra fresh dill and parsley for garnish

# Directions:

01 - Preheat oven to 400°F.
02 - Pat salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Place salmon fillets flesh side down and sear for 2-3 minutes until golden brown crust forms.
04 - Flip fillets and transfer skillet to preheated oven. Bake for 7-9 minutes until salmon is just cooked through and flakes easily with a fork. Remove from oven, cover loosely, and set aside.
05 - While salmon bakes, bring a large saucepan of salted water to boil. Cook orzo for 7-8 minutes until al dente. Drain thoroughly and set aside.
06 - In the same saucepan, melt butter over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant and translucent, being careful not to brown the garlic.
07 - Add cooked orzo, thawed peas, and lemon zest to the saucepan. Pour in broth and white wine if using. Simmer for 2-3 minutes, stirring occasionally, until flavors meld and liquid reduces slightly.
08 - Stir in heavy cream, lemon juice, chopped dill, and parsley. Season with additional salt and pepper to taste. Remove from heat immediately.
09 - Divide orzo mixture among four plates. Top each serving with a salmon fillet. Garnish with fresh lemon slices and additional herbs. Serve immediately while hot.

# Expert Advice:

01 -
  • The orzo soaks up the lemony broth creating little pearls of flavor that burst with each bite, something packaged rice mixes could never accomplish.
  • You can honestly have this on the table in 35 minutes, making it perfect for those evenings when you want something that feels special without hours of kitchen time.
02 -
  • Overcooked salmon will ruin the entire experience, so always pull it from the oven when it still looks slightly underdone in the very center, as it will continue cooking from residual heat.
  • The orzo absorbs liquid quickly, so if you find your dish looking dry before serving, a splash of warm broth will bring it back to creamy perfection.
03 -
  • Reserve a few tablespoons of the pasta cooking water before draining the orzo, as this starchy liquid can be added to the final dish if you need to loosen the sauce without diluting the flavor.
  • When zesting the lemon, press lightly and stop once you hit the white pith, which adds unwanted bitterness rather than the bright citrus notes we're after.
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