One-Pot Lemon Garlic Salmon Orzo
This Lemon Salmon Orzo Pasta is everything I love in a dinner: bright, a little bit creamy, and cozy enough to count as comfort food… but still fresh enough to feel like you made a good life choice. There’s just something about lemon, garlic, and salmon — like the holy trinity of Mediterranean weeknight wins.
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Servings: 4
Calories: 590kcal
Ingredients
Salmon
- 4 pieces salmon skin on or off
- 1 teaspoon salt
- ¼ teaspoon black pepper
Orzo
- 2.5 cups orzo
- 2 tablespoon butter
- 3 tablespoon caramelized onions or half shallot diced
- 6 large garlic cloves crushed
- ⅓ cup dry white wine
- 4 cups chicken broth
- ¾ cup heavy cream
- 1 cup Parmesan cheese freshly grated
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup chopped parsley
- Lemon slices for garnish
Instructions
Cook the Salmon
- In a large skillet over medium-high heat, heat olive oil. Season salmon fillets with salt and black pepper. Place them skin-side up (if skin-on) and sear for 2–3 minutes per side until lightly golden. Remove from skillet and set aside — they’ll finish cooking later.
Build the Orzo Base
- Turn heat to medium and add butter along with caramelized onions or diced shallot. Sauté 2–3 minutes until fragrant. Add garlic and cook another 1–2 minutes.
Toast the Orzo
- Stir in orzo and toast for 3–4 minutes, stirring often, until lightly golden.
Deglaze and Simmer
- Pour in white wine and let it reduce by half. Stir in chicken broth, lemon juice, zest, garlic powder, onion powder, smoked paprika, and red pepper flakes. Cook on medium heat, stirring frequently, until orzo is nearly al dente (about 10 minutes).
Add Cream and Cheese
- Stir in heavy cream and Parmesan cheese until smooth and creamy. Taste and adjust seasoning with salt and pepper.
Finish with Salmon
- Lower heat to medium-low. Add salmon back to the pan and let everything simmer together for 2–3 minutes until warmed through and flaky.
Serve
- Garnish with chopped parsley, dill, or other fresh herbs, plus lemon slices or wedges for extra brightness.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Notes & Helpful Tips
- Don’t overcook the salmon: It finishes cooking in the orzo. Remove it early rather than risk dryness.
- Use good quality Parmesan: Freshly grated Parmigiano Reggiano melts best and adds that signature salty depth.
- Orzo texture matters: Stir occasionally while simmering — it should be creamy, not soupy.
- Wine substitution: If you don’t cook with alcohol, replace with extra broth and a teaspoon of white wine vinegar for brightness.
- Add greens: Baby spinach wilts perfectly into the sauce at the end for extra nutrients.
- Make ahead: The orzo reheats well the next day with a splash of broth or cream to loosen the sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving the salmon too long — it can dry out quickly.Nutrition
Calories: 590kcal | Carbohydrates: 76g | Protein: 25g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1919mg | Potassium: 381mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1157IU | Vitamin C: 9mg | Calcium: 364mg | Iron: 2mg
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