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Mediterranean Lemon Orzo with Salmon

A vibrant one-pan meal combining lemon zest and hearty salmon, perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets
  • 1 cup orzo pasta You can use any small pasta shape.
  • 2 cups vegetable broth You can substitute with chicken or seafood broth.
  • 1 whole lemon (zest and juice)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach Can substitute with kale or arugula.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking the Salmon
  1. Heat olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper, then cook for 4–5 minutes per side until golden brown. Remove and set aside.
Cooking the Orzo & Veggies
  1. In the same skillet, sauté minced garlic until fragrant.
  2. Stir in orzo and vegetable broth, bring to a boil, then reduce to a simmer for 10 minutes until tender.
  3. Add lemon zest, lemon juice, cherry tomatoes, and spinach, cooking for 2–3 minutes until the spinach wilts.
Combining & Serving
  1. Flake the salmon and gently fold it into the orzo mixture.
  2. Garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. For additional flavor, consider marinating the salmon in lemon juice and herbs beforehand. You can also stir in a bit of cream or Greek yogurt for a creamier texture.