Kickstart your weeknight dinners with these irresistible orzo and salmon combinations! Whether you’re craving quick comfort food or elegant seasonal dishes, our roundup offers something for every home cook. Get ready to discover 30 mouthwatering recipes that will transform your kitchen routine—let’s dive in and find your new favorite meal!
Creamy Lemon Orzo with Grilled Salmon
Today’s recipe brings together bright citrus and rich salmon in a comforting one-pan meal that’s perfect for weeknights. This creamy lemon orzo with grilled salmon balances tangy freshness with hearty satisfaction, making it an approachable dish for cooks of all levels.
Ingredients
For the salmon:
– 4 (6 oz) salmon fillets, skin-on
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the orzo:
– 1 cup dry orzo pasta
– 2 cups chicken broth
– ½ cup heavy cream
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– ¼ cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the salmon fillets dry with paper towels to ensure even browning.
2. Brush both sides of the salmon with 1 tablespoon olive oil.
3. Season the salmon evenly with kosher salt and black pepper.
4. Preheat your grill or grill pan to medium-high heat (400°F).
5. Place the salmon skin-side down on the grill and cook for 5 minutes without moving.
6. Flip the salmon carefully using a spatula and cook for another 4 minutes until the internal temperature reaches 145°F.
7. Remove the salmon from the grill and let it rest on a plate.
8. In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
9. Add the dry orzo pasta and toast for 2 minutes, stirring constantly, until lightly golden.
10. Pour in the chicken broth and bring to a boil.
11. Reduce heat to low, cover the saucepan, and simmer for 10 minutes until the orzo is tender and liquid is absorbed.
12. Stir in the heavy cream, lemon juice, and lemon zest until fully incorporated.
13. Add the grated Parmesan cheese and stir continuously for 1 minute until the sauce thickens slightly.
14. Fold in the chopped fresh parsley just before serving.
15. Divide the creamy orzo among four plates and top each with a grilled salmon fillet.
Hearty yet refreshing, this dish features flaky salmon with a crisp skin contrast against the velvety orzo. The lemon zest brightens each bite while the Parmesan adds a savory depth that complements the rich fish. For an elegant presentation, garnish with extra parsley and lemon slices, or serve alongside roasted asparagus for a complete meal.
Herbed Orzo with Smoked Salmon and Capers
Preparing a flavorful and elegant pasta dish doesn’t have to be complicated. Perfect for weeknight dinners or entertaining guests, this herbed orzo with smoked salmon and capers comes together quickly with simple ingredients and yields impressive results. Let’s walk through each step methodically to ensure success.
Ingredients
For the orzo:
– 1 cup dried orzo pasta
– 4 cups water
– 1 teaspoon salt
For the sauce and assembly:
– 2 tablespoons olive oil
– 1 small shallot, minced (about 2 tablespoons)
– 2 cloves garlic, minced
– 4 ounces smoked salmon, cut into ½-inch pieces
– 2 tablespoons capers, drained
– ¼ cup fresh dill, chopped
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon lemon juice
– ¼ teaspoon black pepper
Instructions
1. Bring 4 cups of water and 1 teaspoon salt to a boil in a medium saucepan over high heat.
2. Add 1 cup dried orzo pasta to the boiling water and cook for 8-9 minutes, stirring occasionally to prevent sticking.
3. Drain the orzo in a colander and set aside, reserving ¼ cup of the pasta water for later use.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 1 minute.
5. Add 2 tablespoons minced shallot and cook for 2-3 minutes until translucent, stirring frequently.
6. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
8. Add the drained orzo to the skillet and stir to combine with the shallot and garlic mixture.
9. Pour in the reserved ¼ cup pasta water and stir to create a light sauce.
10. Add 4 ounces smoked salmon pieces, 2 tablespoons capers, ¼ cup chopped dill, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, and ¼ teaspoon black pepper.
11. Tip: Gently fold in the smoked salmon to keep the pieces intact rather than breaking them apart.
12. Cook for 2-3 minutes over low heat until everything is warmed through and well combined.
13. Tip: For best flavor, let the dish rest for 2 minutes off the heat before serving to allow the herbs to infuse.
14. Serve immediately while warm.
Velvety orzo coated in a light herb-infused sauce provides the perfect base for the smoky salmon and briny capers. The textures play beautifully together—tender pasta, flaky fish, and pops of salty caper. For a creative twist, serve it chilled as a pasta salad or topped with a poached egg for brunch.
Lemon-Dill Orzo Salad with Poached Salmon
Finally, let’s create a refreshing Lemon-Dill Orzo Salad with Poached Salmon that’s perfect for warm days or light dinners. Follow each step carefully for a foolproof result that balances bright citrus with tender fish and hearty pasta.
Ingredients
For the poached salmon:
– 1 lb salmon fillet, skin removed
– 4 cups water
– 1 lemon, sliced
– 2 sprigs fresh dill
For the orzo salad:
– 1 cup orzo pasta
– 2 cups water
– 1 tbsp olive oil
– 1/2 cup diced cucumber
– 1/4 cup chopped red onion
For the dressing:
– 3 tbsp lemon juice
– 2 tbsp olive oil
– 1 tbsp chopped fresh dill
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a medium saucepan, combine 4 cups water, lemon slices, and dill sprigs, then bring to a simmer over medium heat (180°F).
2. Gently place the salmon fillet into the simmering liquid, ensuring it’s fully submerged.
3. Poach the salmon for 8 minutes until it flakes easily with a fork, then remove and let cool.
4. In a separate pot, bring 2 cups water to a boil, add 1 cup orzo, and cook for 9 minutes until al dente.
5. Drain the orzo and toss with 1 tbsp olive oil to prevent sticking.
6. Flake the cooled salmon into bite-sized pieces, discarding any bones.
7. In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, chopped dill, salt, and pepper.
8. Combine orzo, flaked salmon, diced cucumber, and chopped red onion in a large bowl.
9. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
10. Chill the salad in the refrigerator for 20 minutes to allow flavors to meld.
Effortlessly elegant, this salad offers a delightful contrast of fluffy orzo, tender salmon, and crisp vegetables, all brightened by the zesty lemon-dill dressing. Serve it atop mixed greens for a restaurant-worthy presentation or pack it for a picnic where its flavors deepen over time.
One-Pan Baked Salmon with Pesto Orzo
Wondering how to create a restaurant-quality meal with minimal cleanup? This one-pan baked salmon with pesto orzo simplifies gourmet cooking for busy weeknights while delivering impressive flavor. You’ll appreciate how the pesto infuses the orzo as everything bakes together in perfect harmony.
Ingredients
For the salmon:
– 4 (6-ounce) salmon fillets, skin-on
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the orzo and pesto:
– 1 cup uncooked orzo pasta
– ½ cup prepared basil pesto
– 2 cups chicken broth
– 1 pint cherry tomatoes, halved
– 1 lemon, thinly sliced
– ¼ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp exterior.
3. Brush both sides of each salmon fillet with olive oil, then season with kosher salt and black pepper.
4. Spread the uncooked orzo evenly in a 9×13-inch baking dish.
5. Pour the chicken broth over the orzo, then dollop the basil pesto evenly across the surface.
6. Scatter the halved cherry tomatoes and lemon slices throughout the orzo mixture.
7. Nestle the seasoned salmon fillets skin-side down on top of the orzo mixture.
8. Sprinkle the grated Parmesan cheese over the entire dish.
9. Cover the baking dish tightly with aluminum foil and bake at 400°F for 20 minutes.
10. Remove the foil and continue baking uncovered for 10-12 minutes until the salmon flakes easily with a fork and the orzo has absorbed most of the liquid.
11. Let the dish rest for 5 minutes before serving to allow the orzo to fully absorb any remaining liquid.
Unbelievably creamy orzo clings to perfectly flaky salmon, with bright pesto and burst tomatoes cutting through the richness. Try serving it straight from the pan with extra lemon wedges for squeezing, or garnish with fresh basil leaves for a colorful presentation that feels special enough for company.
Orzo Primavera with Salmon and Asparagus
Just when you need a quick, nutritious meal that feels special, this orzo primavera with salmon and asparagus comes to the rescue. Perfect for beginners, it combines simple techniques with fresh ingredients for a satisfying result. Let’s walk through each step together to ensure success.
Ingredients
For the salmon and vegetables:
– 1 lb salmon fillet, skin removed
– 1 lb asparagus, trimmed and cut into 1-inch pieces
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the orzo and sauce:
– 8 oz orzo pasta
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
3. Arrange the asparagus pieces around the salmon on the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
4. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp. Tip: For even cooking, ensure the asparagus pieces are similar in size.
5. While the salmon and asparagus roast, bring a large pot of salted water to a boil and cook the orzo according to package directions, usually 8-10 minutes, then drain.
6. In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat, add the minced garlic, and sauté for 1 minute until fragrant.
7. Reduce the heat to low, pour in the heavy cream, and stir constantly for 2 minutes until slightly thickened.
8. Add the cooked orzo, grated Parmesan cheese, and lemon juice to the pot, stirring to combine evenly.
9. Flake the roasted salmon into bite-sized pieces and gently fold it into the orzo mixture along with the roasted asparagus and chopped parsley. Tip: Fold gently to keep the salmon from breaking apart too much.
10. Let the dish sit for 2 minutes off the heat to allow the flavors to meld. Tip: Resting helps the sauce adhere better to the orzo.
Perfectly balanced, this dish offers a creamy texture from the orzo contrasted with the flaky salmon and crisp asparagus. The lemon juice brightens the rich cream sauce, making it ideal for a spring dinner or a quick weeknight upgrade. Serve it warm in shallow bowls, perhaps with a sprinkle of extra Parmesan for added depth.
Mediterranean Orzo Bowl with Roasted Salmon
Unlock the vibrant flavors of the Mediterranean with this wholesome bowl that combines tender roasted salmon and fluffy orzo. Using simple ingredients and clear steps, you’ll create a restaurant-quality meal right at home. Let’s walk through each stage together to ensure perfect results every time.
Ingredients
– For the salmon: 4 (6-ounce) salmon fillets, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
– For the orzo: 1 cup orzo pasta, 2 cups vegetable broth, 1/2 cup diced cucumber, 1/4 cup chopped Kalamata olives, 1/4 cup crumbled feta cheese, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
3. Brush both sides of each salmon fillet with 2 tablespoons olive oil.
4. In a small bowl, mix 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Sprinkle the spice mixture evenly over the salmon fillets.
6. Place the seasoned salmon skin-side down on the prepared baking sheet.
7. Roast the salmon in the preheated oven for 12-15 minutes until it flakes easily with a fork.
8. While the salmon cooks, bring 2 cups vegetable broth to a boil in a medium saucepan.
9. Add 1 cup orzo pasta to the boiling broth and reduce heat to a simmer.
10. Cook the orzo uncovered for 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
11. Remove the orzo from heat and fluff with a fork.
12. Let the orzo cool for 5 minutes to prevent the vegetables from wilting.
13. Gently fold in 1/2 cup diced cucumber, 1/4 cup chopped Kalamata olives, 1/4 cup crumbled feta cheese, 2 tablespoons lemon juice, and 1 tablespoon chopped fresh dill.
14. Divide the orzo mixture evenly among four bowls.
15. Top each bowl with one roasted salmon fillet.
Crispy-skinned salmon meets the bright, fresh notes of lemon and dill in this satisfying bowl. The creamy feta and briny olives balance the fluffy orzo perfectly. For an extra touch, serve with warm pita bread or a simple side salad.
Garlic Parmesan Orzo with Pan-Seared Salmon
Keeping weeknight dinners both elegant and effortless is my passion, and this garlic parmesan orzo with pan-seared salmon delivers exactly that. Kitchen newcomers will appreciate how each step builds confidence while creating a restaurant-quality meal. Let’s walk through the process together, ensuring perfect results every time.
Ingredients
For the Salmon:
– 4 (6 oz) salmon fillets, skin-on
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the Orzo:
– 1 cup dry orzo pasta
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– ½ cup grated parmesan cheese
– ¼ cup heavy cream
– 2 tbsp chopped fresh parsley
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Pat salmon fillets completely dry with paper towels to ensure proper searing.
2. Season both sides of salmon with 1 tsp kosher salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon skin-side up in the hot skillet and cook for 4-5 minutes until golden brown crust forms.
5. Flip salmon using a spatula and cook skin-side down for 3-4 minutes until internal temperature reaches 125°F.
6. Transfer salmon to a plate and tent with foil to rest while preparing orzo.
7. Bring 4 cups of water to a boil in a medium saucepan.
8. Add 1 cup dry orzo and cook for 8-9 minutes until al dente, then drain thoroughly.
9. Melt 2 tbsp butter in the same skillet over medium heat.
10. Add 3 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
11. Stir in cooked orzo, ½ cup grated parmesan, and ¼ cup heavy cream until well combined.
12. Fold in 2 tbsp chopped parsley, ½ tsp salt, and ¼ tsp black pepper.
13. Divide orzo among four plates and top each with a salmon fillet.
This combination yields creamy, garlic-infused orzo that perfectly complements the crisp-skinned salmon. The parmesan adds a savory depth while the fresh parsley provides a bright finish. Try serving with steamed asparagus or a simple arugula salad for a complete meal that feels both comforting and sophisticated.
Tomato Basil Orzo with Blackened Salmon
Even the busiest weeknights deserve a meal that feels special without requiring hours in the kitchen. This tomato basil orzo with blackened salmon combines vibrant, fresh flavors with a satisfying, restaurant-quality finish. Let’s walk through each step together to create this delicious dish from scratch.
Ingredients
For the Blackened Salmon:
– 4 (6 oz) salmon fillets, skin removed
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme
– 1/2 tsp salt
For the Orzo:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese
– 2 tbsp butter
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt to create the blackening spice blend.
3. Rub 2 tablespoons of olive oil evenly over all sides of each salmon fillet.
4. Generously coat both sides of each oiled salmon fillet with the prepared spice mixture.
5. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Place the seasoned salmon fillets in the hot skillet and cook for 4 minutes without moving them to develop a proper crust.
7. Carefully flip each salmon fillet using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F when measured with an instant-read thermometer.
8. Transfer the cooked salmon to a clean plate and tent with foil to keep warm.
9. In the same skillet, add 1 tablespoon of olive oil and heat over medium heat.
10. Add minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits from the salmon.
11. Add orzo pasta to the skillet and toast for 1 minute, stirring constantly.
12. Pour in 2 cups of chicken broth and bring to a simmer.
13. Reduce heat to low, cover the skillet, and cook for 8-10 minutes until the orzo has absorbed most of the liquid.
14. Add halved cherry tomatoes to the orzo, cover, and cook for 2 more minutes until tomatoes begin to soften.
15. Remove the skillet from heat and stir in chopped fresh basil, grated Parmesan cheese, and 2 tablespoons of butter until fully incorporated.
16. Season the orzo mixture with additional salt if needed after tasting.
17. Divide the tomato basil orzo evenly among four plates.
18. Top each serving with one blackened salmon fillet.
Serving this dish immediately showcases the beautiful contrast between the flaky, spice-crusted salmon and the creamy, tomato-studded orzo. The fresh basil brightens each bite while the Parmesan adds a subtle savory depth that complements the smoky salmon perfectly. For an elegant presentation, garnish with extra basil leaves and a sprinkle of paprika right before serving.
Buttery Orzo Risotto with Crispy Salmon
Now, let’s create a comforting yet elegant meal that combines creamy orzo with perfectly crispy salmon. This one-pan wonder is simpler than traditional risotto but delivers all the richness and satisfaction, making it ideal for both weeknights and entertaining. Follow these precise steps for a foolproof result every time.
Ingredients
– For the salmon: 4 (6-ounce) salmon fillets, skin on; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper
– For the orzo risotto: 1 cup uncooked orzo pasta; 3 tablespoons unsalted butter; 1/2 cup finely chopped yellow onion; 2 cloves garlic, minced; 2 1/2 cups chicken broth, warmed; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley
Instructions
1. Pat the salmon fillets dry with paper towels to ensure crisp skin.
2. Season the salmon fillets evenly on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Place the salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving to develop a crispy crust.
5. Flip the salmon fillets and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
6. Transfer the salmon to a plate and set aside, keeping the skillet on the heat.
7. Add 3 tablespoons unsalted butter to the same skillet and melt over medium heat.
8. Sauté 1/2 cup finely chopped yellow onion for 3-4 minutes until translucent.
9. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
10. Stir in 1 cup uncooked orzo pasta and toast for 1-2 minutes until lightly golden.
11. Pour in 1/2 cup of the warmed chicken broth and stir continuously until absorbed.
12. Continue adding the remaining 2 cups chicken broth in 1/2-cup increments, stirring until each addition is fully absorbed before adding the next, for about 12-15 minutes total.
13. Remove the skillet from the heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
14. Fold in 2 tablespoons chopped fresh parsley.
15. Plate the orzo risotto and top with the crispy salmon fillets.
Perfectly creamy orzo contrasts with the shatteringly crisp salmon skin, while the Parmesan adds a savory depth that ties everything together. Serve it immediately with a squeeze of lemon or alongside a simple green salad for a complete, restaurant-quality meal at home.
Spinach and Feta Orzo with Lemon Garlic Salmon
Cooking a complete, healthy meal doesn’t have to be complicated. This one-pan dish combines tender salmon with a bright, creamy orzo for a satisfying dinner. Let’s walk through each step together to ensure perfect results.
Ingredients
For the salmon:
– 4 (6 oz) salmon fillets, skin-on
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– 2 cloves garlic, minced
– Zest of 1 lemon
For the orzo:
– 1 cup orzo pasta
– 4 cups fresh spinach
– ½ cup crumbled feta cheese
– 2 tbsp lemon juice
– 2 cups chicken broth
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
3. Rub the salmon with 1 tablespoon olive oil, then season both sides with salt and pepper.
4. Heat an oven-safe skillet over medium-high heat and add the remaining 1 tablespoon olive oil.
5. Place the salmon skin-side down in the hot skillet and cook for 4 minutes without moving.
6. Flip the salmon and cook for another 2 minutes to sear the top.
7. Remove the salmon from the skillet and set aside on a plate.
8. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant.
9. Pour in the orzo and toast for 1 minute, stirring constantly to coat with the oil.
10. Add the chicken broth and bring to a simmer, scraping any browned bits from the pan.
11. Stir in the spinach and cook for 2 minutes until wilted.
12. Nestle the salmon fillets back into the skillet among the orzo.
13. Transfer the skillet to the preheated oven and bake for 10 minutes.
14. Remove from the oven and let rest for 3 minutes to allow the orzo to absorb remaining liquid.
15. Fluff the orzo with a fork, then stir in the feta cheese, lemon juice, and lemon zest.
Just out of the oven, the salmon flakes beautifully while the orzo remains creamy yet distinct. The lemon and feta cut through the richness, making each bite balanced and refreshing. For a colorful twist, top with extra fresh spinach or serve alongside roasted cherry tomatoes.
Zesty Orzo with Honey Glazed Salmon
Gently simmering orzo with vibrant lemon and herbs creates the perfect bed for honey-glazed salmon in this effortless weeknight dinner. Getting this restaurant-quality meal on the table is simpler than you think, even for beginners. Just follow these clear steps for a dish that’s both impressive and approachable.
Ingredients
For the orzo:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 tbsp olive oil
– 1 tsp lemon zest
– 2 tbsp fresh parsley, chopped
For the salmon:
– 4 (6 oz) salmon fillets, skin-on
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp minced garlic
– ½ tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat for 1 minute.
3. Add 1 cup orzo pasta and toast, stirring constantly, for 2 minutes until lightly golden. (Tip: Toasting the orzo enhances its nutty flavor and prevents clumping.)
4. Pour in 2 cups chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 10 minutes until liquid is absorbed.
6. Stir in 1 tsp lemon zest and 2 tbsp chopped parsley, then set aside covered.
7. Pat 4 salmon fillets dry with paper towels.
8. In a small bowl, whisk together 2 tbsp honey, 1 tbsp soy sauce, 1 tsp minced garlic, and ½ tsp black pepper.
9. Brush the honey mixture evenly over the top of each salmon fillet. (Tip: Leave the skin on to keep the salmon moist and make flipping easier.)
10. Place salmon skin-side down on a parchment-lined baking sheet.
11. Bake at 400°F for 12-15 minutes until the salmon flakes easily with a fork and glaze is bubbly. (Tip: Check for doneness at 12 minutes to avoid overcooking—salmon should be opaque but still moist.)
12. Serve salmon over the prepared orzo.
Juicy salmon with a sticky-sweet crust contrasts beautifully with the fluffy, citrus-kissed orzo. For a colorful twist, top with extra parsley and lemon wedges, or pair with a simple arugula salad to balance the richness.
Cheesy Orzo Casserole with Smoked Salmon
Filled with creamy comfort and smoky elegance, this cheesy orzo casserole with smoked salmon is perfect for both weeknight dinners and special occasions. Following these precise steps will ensure a perfectly cooked dish every time, making it ideal for beginners to master.
Ingredients
For the Orzo Base
- 1 cup uncooked orzo pasta
- 4 cups water
- 1 teaspoon salt
For the Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed to 110°F
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Assembly
- 4 ounces smoked salmon, flaked into 1/2-inch pieces
- 1/4 cup chopped fresh dill
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F.
- Bring 4 cups of water and 1 teaspoon salt to a rolling boil in a medium saucepan.
- Add 1 cup uncooked orzo pasta to the boiling water.
- Cook the orzo for exactly 8 minutes, stirring occasionally to prevent sticking.
- Drain the orzo thoroughly in a colander and set it aside. Tip: Rinsing the orzo stops the cooking process and prevents clumping.
- Melt 2 tablespoons unsalted butter in the same saucepan over medium heat.
- Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until golden and fragrant.
- Gradually pour in 2 cups whole milk warmed to 110°F, whisking constantly to avoid lumps.
- Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in 1 cup shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until fully melted.
- Fold the drained orzo into the cheese sauce until evenly combined.
- Gently mix in 4 ounces flaked smoked salmon and 1/4 cup chopped fresh dill. Tip: Adding the salmon at the end preserves its delicate texture and smoky flavor.
- Transfer the mixture to a greased 9×9-inch baking dish and spread it evenly.
- In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil until coated.
- Sprinkle the breadcrumb mixture evenly over the casserole. Tip: For extra crunch, toast the breadcrumbs in a dry skillet for 2 minutes before mixing with oil.
- Bake uncovered at 375°F for 20 minutes until the top is golden brown and the edges are bubbly.
- Let the casserole rest for 5 minutes before serving. This creamy casserole boasts a velvety texture with pops of smoky salmon and a crisp, golden topping. Try serving it alongside a simple green salad or with lemon wedges for a bright, tangy contrast that enhances the rich flavors.
Spicy Orzo Stir-Fry with Teriyaki Salmon
Even on busy weeknights, this spicy orzo stir-fry with teriyaki salmon comes together quickly for a satisfying meal that balances heat and sweetness perfectly. Each component cooks methodically, ensuring you achieve restaurant-quality results right at home.
Ingredients
For the teriyaki salmon:
– 4 salmon fillets (6 oz each)
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 clove garlic, minced
For the orzo stir-fry:
– 1 cup orzo pasta
– 2 tbsp vegetable oil
– 1 red bell pepper, sliced
– 1 cup snap peas
– 2 tbsp sriracha sauce
– 1 tbsp sesame oil
– 2 green onions, sliced
Instructions
1. Preheat your oven to 400°F.
2. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl.
3. Place 4 salmon fillets skin-side down on a parchment-lined baking sheet.
4. Brush the salmon fillets generously with the teriyaki sauce mixture.
5. Bake the salmon at 400°F for 12-15 minutes until flaky but still moist.
6. Bring 2 quarts of salted water to a rolling boil in a large pot.
7. Add 1 cup orzo pasta to the boiling water and cook for 8-9 minutes until al dente.
8. Drain the orzo thoroughly in a colander.
9. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
10. Add 1 sliced red bell pepper and 1 cup snap peas to the skillet.
11. Sauté the vegetables for 4-5 minutes until crisp-tender.
12. Add the drained orzo to the skillet with the vegetables.
13. Stir in 2 tbsp sriracha sauce and 1 tbsp sesame oil.
14. Cook the orzo mixture for 2-3 minutes until heated through.
15. Flake the baked salmon into large chunks, discarding the skin.
16. Gently fold the salmon chunks into the orzo stir-fry.
17. Garnish with 2 sliced green onions.
Now that your dish is complete, notice how the tender flakes of teriyaki-glazed salmon contrast beautifully with the slightly chewy orzo and crisp vegetables. The spicy sriraka kick cuts through the sweetness of the glaze, creating a complex flavor profile that makes this dish perfect for serving over a bed of fresh spinach or alongside quick-pickled cucumbers.
Conclusion
From quick weeknight dinners to impressive meals for guests, these orzo and salmon recipes offer endless inspiration. We hope you find new favorites to add to your rotation! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
