Just when you thought weeknight dinners couldn’t get any easier, along comes this one skillet salmon lemon orzo recipe. It’s a game-changer for busy folks who crave something delicious without the fuss.
Why This Recipe Works
- It’s a one-skillet wonder, meaning less cleanup and more time to relax.
- The combination of salmon and lemon orzo brings a perfect balance of richness and zestiness.
- Orzo cooks right in the skillet, absorbing all the delicious flavors for a truly cohesive dish.
Ingredients
- 1 lb salmon fillets, skin on
- 1 cup orzo
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh dill for garnish
Equipment Needed
- Large skillet with lid
- Measuring cups and spoons
- Zester
- Juicer
Instructions
Prep Your Ingredients
Start by zesting and juicing your lemon, mincing the garlic, and patting the salmon fillets dry. This prep work ensures a smooth cooking process. Tip: Use a microplane for the finest lemon zest.
Brown the Salmon
Heat olive oil in your skillet over medium-high heat. Season the salmon with salt and pepper, then place skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes, then remove from skillet. Tip: Don’t overcrowd the skillet to ensure even cooking.
Toast the Orzo
In the same skillet, add the orzo and minced garlic. Toast for about 2 minutes until the orzo is golden and the garlic is fragrant. This step adds depth to the dish’s flavor.
Simmer to Perfection
Pour in the chicken broth, lemon zest, and half the lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. The orzo should be al dente and most of the liquid absorbed.
Finish with Salmon and Garnish
Return the salmon to the skillet, nestling it into the orzo. Cover and cook for another 3-4 minutes until the salmon is cooked through. Garnish with fresh dill and the remaining lemon juice before serving.
Tips and Tricks
For an even more flavorful dish, consider using homemade chicken broth. If you’re short on time, store-bought works just fine, but the depth of flavor in homemade can’t be beaten. Another tip is to let the salmon rest at room temperature for about 10 minutes before cooking. This ensures even cooking throughout. Lastly, if you’re not a fan of dill, parsley or basil make excellent substitutes for garnish.
Recipe Variations
- Swap the salmon for shrimp or chicken for a different protein option.
- Add a handful of spinach or kale in the last few minutes of cooking for a green boost.
- Stir in a tablespoon of capers for a briny twist.
- Use vegetable broth instead of chicken for a vegetarian version.
- Top with crumbled feta or goat cheese for added creaminess.
Frequently Asked Questions
Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking to ensure the best texture and flavor.
How do I know when the salmon is done?
The salmon should flake easily with a fork and have an internal temperature of 145°F when measured at the thickest part.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth to loosen the orzo.
Summary
This one skillet salmon lemon orzo is a testament to the fact that delicious, flavorful meals don’t have to be complicated. With minimal cleanup and maximum taste, it’s sure to become a weeknight favorite.
