When it comes to easy weeknight dinners, one-pan meals like this lemon orzo and salmon are absolute lifesavers. It’s cozy, creamy, and full of zesty goodness—and the best part? You’ve got your carbs, greens, and protein all hanging out together in one skillet.
If you’re like me and love meals that feel fancy but are secretly simple, this one’s for you.
A Skillet That Hits All the Notes
This dish is the brighter, citrusy cousin of my creamy coconut orzo salmon from last year (which turned out to be a big favorite). Here, the orzo cooks down into a rich lemony base, with a splash of coconut milk, sweet peas, and shredded kale adding that comforting, nourishing vibe.
The salmon? Pan-seared until golden, then tucked back into the creamy orzo to finish gently. It’s hearty without being heavy, and flexible enough to suit your mood—swap the salmon for chicken if you like, and play with the spices to get your preferred heat level.
Ingredients You’ll Need
For the Salmon:
- Salmon fillets (about 4–6 oz each), skin off or on—your call
- Spices: paprika, smoked paprika, garlic powder, chili flakes, salt, and black pepper
- Olive oil – for a good sear
For the Orzo:
- Dry orzo pasta
- Canned full-fat coconut milk – for that rich, creamy base
- Vegetable broth – low-sodium keeps things balanced
- Fresh lemon – both zest and juice
- Shallots and garlic – the classic aromatic duo
- Shredded kale & green peas – adds texture and color
- Butter – use dairy or plant-based depending on your preference
- Fresh parsley – for finishing
Step-by-Step Instructions
1. Season and Sear the Salmon
Rub your salmon fillets with a mix of paprika, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a large pan and sear the fillets for about 3–4 minutes on each side, just until golden. Remove from the pan and set aside.
2. Start the Flavor Base
Soak up any extra oil with a paper towel, then melt in the butter. Add in the shallots and garlic and cook until fragrant. Stir in the orzo, lemon zest, chili flakes, and another pinch of salt and pepper. Let it toast for a couple of minutes.
3. Simmer with Broth and Coconut Milk
Pour in the veggie broth and coconut milk. Add the shredded kale and peas. Give it a stir, lower the heat, and simmer for 10–12 minutes, until the orzo is tender and creamy.
4. Finish with Salmon and Lemon
Squeeze in the fresh lemon juice and gently place the salmon back into the pan. Let everything cook together for another 5–6 minutes on low heat, until the salmon is warmed through and flaky.
5. Garnish and Serve
Top with chopped parsley, an extra drizzle of lemon juice, and serve straight from the pan.
Tips & Variations
Make-Ahead Tip:
Cooking for later? Stop after adding the liquid in Step 3. Let the pan cool, then simmer and finish the dish just before dinner—this keeps the orzo from getting mushy.
Prefer it spicy or mild?
I love a bit of heat, but if you’re sensitive to spice, you can scale back the chili flakes or skip them entirely.
Fully Cooked Salmon?
If you prefer your salmon completely cooked before adding it back, simply sear each side for about 5–6 minutes in step 1.
Switch it up:
Chicken works beautifully here too. Use boneless thighs or breast and follow the same searing method.
One-pan Lemon Orzo and Salmon
If you're looking for a bright and comforting dinner that doesn’t dirty every pan in your kitchen, this One-Pan Lemon Orzo with Salmon is for you. Juicy, golden-seared salmon fillets rest on a bed of creamy, lemony orzo with kale and peas—all made in one skillet. It’s weeknight easy but totally dinner-party worthy.
Ingredients
For the Salmon
- 4 salmon fillets (skin on or off, your choice)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
For the Lemon Orzo
- 1 cup dry orzo pasta
- 2 cups chopped kale
- 1 cup frozen peas
- 2 cups low-sodium vegetable broth or water
- 1 cup full-fat coconut milk
- 1 tablespoon butter (dairy or plant-based)
- 2 shallots, finely diced
- 2 garlic cloves, crushed
- Zest of 1 lemon
- Juice from ½ lemon
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Chopped fresh parsley, for garnish
Instructions
- Season & Sear the Salmon: In a small bowl, mix together paprika, dried parsley, garlic powder, smoked paprika, salt, and pepper. Rub the spice mix over each salmon fillet.
- Heat olive oil in a large skillet over medium heat. Add the salmon and sear for about 3–4 minutes per side, until lightly browned. It doesn’t need to be fully cooked—just crisp on the outside. Transfer the fillets to a plate and blot any excess oil from the pan.
- Build the Flavor Base: Melt the butter in the same pan. Add the diced shallots and garlic and sauté for 2 minutes, until softened and fragrant.
- Stir in the orzo, lemon zest, salt, pepper, and chili flakes. Toast everything together for a minute or so to coat the pasta with flavor.
- Cook the Orzo: Pour in the broth and coconut milk. Stir in the kale and peas. Bring to a gentle boil, then reduce the heat to low, cover, and let simmer for 10–12 minutes, stirring occasionally to prevent sticking.
- Once the orzo is tender and the liquid mostly absorbed, taste and adjust seasoning. I like to add an extra pinch of salt and chili flakes here.
- Finish with Salmon & Lemon: Stir in the lemon juice, then nestle the seared salmon fillets into the orzo. Cover the skillet again and let everything cook for another 5–6 minutes on medium-low, just until the salmon is cooked through.
- Serve: Top with fresh parsley and a final squeeze of lemon juice. Serve warm, straight from the pan.
Notes
- No kale? Baby spinach or chopped Swiss chard work well too.
- Coconut milk substitute: Heavy cream or half-and-half can be used if dairy isn’t an issue.
- Want a richer finish? Stir in some grated Parmesan before serving.
- Meal prep tip: This dish keeps well in the fridge for 2–3 days. Reheat gently with a splash of broth to loosen the orzo.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1233Total Fat 64gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 36gCholesterol 232mgSodium 823mgCarbohydrates 71gFiber 7gSugar 15gProtein 92g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why This One’s on Repeat
This creamy lemon orzo and salmon dish ticks every box:
- It’s comforting without being heavy
- One pan, less mess
- Feels like a treat, but takes just over 30 minutes
- Works with whatever greens or proteins you have around
- It’s the kind of meal that brings everyone to the table—no convincing needed.
Try Other Salmon Recipes:
