The perfect one-pan dinner for busy weeknights: a lemony, Greek-inspired salmon and orzo recipe that’s healthy, quick, and delicious.
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This foolproof salmon and orzo recipe comes together in one pan in under 20 minutes. Bright lemon, Mediterranean herbs, crumbled feta, and olives give the dish big flavor while staying simple enough for a weeknight.
It’s high in protein and healthy fats from the salmon, and includes vegetables in every bite. The orzo cooks into a creamy texture that makes this an easy, satisfying dinner.
Why you’ll love this salmon orzo recipe
High protein: Each serving provides a generous protein boost to keep you full.
Quick: From start to finish in about 20 minutes with minimal prep.
Big flavor: Lemon, dried herbs, and feta bring Greek-inspired brightness and richness.
Healthy fats: Salmon is a great source of omega-3s that support heart and brain health.
Flexible: Swap vegetables, adjust seasonings, or finish with different herbs and cheeses to suit your taste.
Ingredients in one pan salmon and orzo
- Salmon fillets: 4 skinless fillets (4–6 oz each). Skin-on works if you prefer.
- Asparagus: Trimmed and chopped. You can substitute zucchini, peas, or spinach—cut into small pieces.
- Garlic: Fresh minced or jarred, to taste.
- Dried herbs: Oregano, parsley, and dill for Mediterranean flavor. Optional additions: onion powder, garlic powder, red pepper flakes.
- Salt and pepper: For seasoning the salmon and the orzo mixture; adjust to taste.
- Orzo pasta: Use dried orzo for a creamy “orzotto” texture; other shapes aren’t recommended.
- Chicken or vegetable broth: Cook the orzo in broth for extra flavor.
- Lemon: Fresh lemon juice brightens and ties the dish together—do not skip.
- Feta and olives: Optional garnishes; fresh herbs or a drizzle of olive oil also work well.
Dietary adjustments
More fiber and protein: Use chickpea or lentil orzo.
Lower sodium: Choose low-sodium broth and reduce added salt.
Dairy-free: Omit feta or use a dairy-free alternative.
How to make one pan salmon and orzo
Pat salmon dry and season both sides generously with salt and pepper.
Heat olive oil in a large non-stick skillet over medium. Brown salmon about 2 minutes per side until crisp and golden—do not cook through, as it will finish cooking with the orzo. Remove salmon and set aside.
Remove the skillet from heat and lower the burner to medium-low. Return the pan after 1–2 minutes to cool slightly, then add garlic and cook until fragrant, about 1 minute.
Stir in asparagus, dried herbs, salt, pepper, orzo, and broth. Spread ingredients evenly so the orzo is fully covered by the liquid.
Nestle salmon fillets on top of the orzo mixture, cover the skillet, and cook 8–12 minutes until the orzo is tender and most of the liquid is absorbed.
Uncover and test the orzo. Squeeze fresh lemon juice over the dish when the orzo is cooked. Turn off the heat and let the skillet rest uncovered for 5 minutes—the mixture will thicken as it rests. Stir the orzo gently if needed, then top with feta and olives if desired.
Optional add-ins
- Baby spinach
- Fresh peas
- Lemon zest
- Cherry tomatoes
- Diced shallot
- Parmesan
- Fresh herbs (basil, parsley, dill)
- Pesto
- Sun-dried tomatoes
- Chili flakes or chili oil
Storing leftovers
Keep leftovers in airtight containers in the fridge for up to three days.
To reheat: flake the salmon, add a splash of water to the container, and microwave 60–90 seconds or reheat gently in a non-stick skillet over medium-low heat, stirring occasionally until heated through.
Top tips
- Season salmon generously before browning for the best crust and flavor.
- Start with slightly less cooking time for the orzo and test for doneness to avoid mushy pasta.
- If the skillet looks liquidy when cooking finishes, allow it to rest uncovered for 5 minutes—the liquid will absorb and the texture will set.
- Add extra lemon juice at the end for a brighter finish.
Frequently asked questions
Yes. Brown the skin-side down and keep the skin-side down when placing the fillets on top of the orzo.
Yes. These add fiber and protein but can overcook faster—follow the package time and check doneness.
Absolutely. Use quick-cooking veggies like chopped zucchini, fresh peas, chopped broccoli, spinach (stir in at the end), cherry tomatoes, or kale.
More easy healthy dinners
Chicken Sausage Sheet Pan Dinner
Chicken Enchilada Skillet
Healthy Cheeseburger Quesadillas
Skillet Eggplant Parmesan
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Lemon Salmon Orzo Recipe (One Pan)
Equipment
- 1 large non-stick skillet with lid
Ingredients
Salmon
- 4 skinless salmon fillets (4–6 ounces each)
- Salt and pepper
Orzo
- 1 Tbsp olive oil
- 1 bunch asparagus, trimmed and chopped into ½-inch pieces
- 3–4 cloves garlic, minced
- 1 tsp each dried oregano, dried parsley, dried dill
- ¾ tsp salt (adjust to taste)
- Black pepper, to taste
- 1 cup dry orzo pasta
- 2 cups chicken or vegetable broth
- ½ lemon, for juicing
- 2–3 Tbsp crumbled feta (optional)
- 2–3 Tbsp sliced olives (optional)
Instructions
- Season both sides of the salmon with salt and pepper and set aside.
- Heat olive oil in a large skillet over medium.
- Sear salmon about 2 minutes per side until crisp and golden. Do not cook through. Remove and set aside.
- Lower the heat to medium-low (remove the skillet briefly while you adjust the flame). Return pan, add garlic, and cook 1 minute until fragrant.
- Add asparagus, dried herbs, salt, pepper, orzo, and broth. Stir to combine and ensure the orzo is covered by the liquid.
- Place salmon on top, cover, and cook 8–12 minutes until orzo is tender and most liquid is absorbed.
- Uncover, squeeze fresh lemon over the dish, then turn off the heat. Let rest uncovered for 5 minutes to thicken. Stir the orzo if needed and top with feta and olives if using.
Nutrition
Carbohydrates: 36 g |
Protein: 34 g |
Fat: 15 g |
Sodium: 686 mg
Nutrition information is an estimate and should be used as a guideline.