Save This Lemon Dill Orzo with Salmon is a bright and flavorful dish featuring tender orzo pasta, succulent salmon fillets, and a fresh lemon-dill sauce. Perfect for a quick and healthy dinner, this Mediterranean-inspired meal combines the richness of flaky fish with the zesty, aromatic notes of citrus and herbs. The creamy texture of the orzo, balanced by the sweetness of tender peas, creates a satisfying base that highlights the perfectly seared salmon.
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The secret to this dish lies in the layering of flavors. By searing the salmon and then finishing it in the oven, you achieve a golden crust while keeping the interior moist and tender. Cooking the orzo in broth with aromatics like garlic and shallots ensures that every bite of pasta is infused with savory depth, while the addition of white wine and heavy cream provides a sophisticated finish.
Ingredients
- Fish & Protein: 4 salmon fillets (approx. 150 g each, skinless), 1 tablespoon olive oil, salt and freshly ground black pepper to taste
- Pasta: 250 g (1 1/4 cups) orzo pasta
- Vegetables & Aromatics: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 1 small shallot (finely chopped), 1 cup (150 g) frozen peas (thawed), zest and juice of 1 lemon, 3 tablespoons fresh dill (chopped), 2 tablespoons fresh parsley (chopped)
- Liquids: 500 ml (2 cups) low-sodium chicken or vegetable broth, 120 ml (1/2 cup) dry white wine (optional), 60 ml (1/4 cup) heavy cream
- Garnish: Lemon slices, extra dill and parsley
Instructions
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Pat the salmon fillets dry. Season both sides with salt and pepper.
- Step 3
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear salmon fillets, flesh side down, for 2–3 minutes until golden. Flip, then transfer the skillet to the oven. Bake for 7–9 minutes, or until salmon is just cooked through. Remove from the oven and set aside, covered.
- Step 4
- While the salmon bakes, cook orzo in a large saucepan of boiling salted water for 7–8 minutes, until al dente. Drain and set aside.
- Step 5
- In the same saucepan, melt butter over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant and translucent.
- Step 6
- Add the orzo, peas, lemon zest, and broth. Stir in white wine (if using) and simmer for 2–3 minutes to combine flavors.
- Step 7
- Stir in heavy cream, lemon juice, dill, and parsley. Season with salt and pepper to taste. Remove from heat.
- Step 8
- Plate the orzo mixture. Top each serving with a salmon fillet. Garnish with lemon slices, extra dill, and parsley. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, always pat your salmon fillets dry before seasoning; this helps achieve a superior sear. Using a large ovenproof skillet allows you to move the fish directly from the stovetop to the oven, streamlining the cooking process and keeping the kitchen cooler.
Varianten und Anpassungen
For a lighter version of this dish, you can omit the heavy cream or substitute it with Greek yogurt for a tangy twist. To increase your vegetable intake, consider adding roasted asparagus or folding in fresh spinach during the final simmering stages.
Serviervorschläge
This vibrant pasta dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Serve it warm with extra lemon wedges on the side and a light side salad for a complete Mediterranean dining experience.
Save With its combination of fresh herbs, zesty lemon, and perfectly cooked protein, this Lemon Dill Orzo with Salmon is sure to become a regular in your dinner rotation. Enjoy the simplicity of a one-skillet fish preparation combined with a sophisticated pasta base that tastes like it came from a high-end bistro.
Recipe FAQ
- → Can I use other fish instead of salmon?
Absolutely. Arctic char, trout, or halibut work beautifully with these flavors. Adjust cooking time based on fillet thickness—thinner pieces cook faster than salmon.
- → What can I substitute for orzo pasta?
Try arborio rice for a risotto-style dish, or use small pasta shapes like stelline, acini di pepe, or even broken spaghetti strands for similar texture.
- → 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). The flesh should turn opaque pink and feel slightly firm but still moist.
- → Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut milk or cashew cream, and use olive oil instead of butter. The result will be slightly different but still delicious.
- → Can I prepare components ahead?
You can cook the orzo mixture up to step 7 and refrigerate for up to 24 hours. Reheat gently with a splash of broth before searing fresh salmon to serve.
- → What vegetables pair well with this dish?
Roasted asparagus, sautéed spinach, or grilled zucchini complement the bright flavors. For extra crunch, serve with a simple cucumber and tomato salad dressed with olive oil.