Mohamed Shili This delicious and easy salmon and lemon orzo recipe by Joanna Gaines is a perfect quick and nutritious meal. Featuring tender salmon and creamy, citrusy orzo, it’s packed with flavor and made with everyday ingredients like kale and peas. Customize it with what you have on hand for a simple yet impressive dish that’s ready in no time!
Recipe Ingredients:
Salmon
- 4 salmon fillets, skin on or off
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dry parsley
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt & pepper
Lemon orzo
- 1 cup dry orzo
- 2 cups shredded kale
- 1 cup frozen peas
- 2 cups low-sodium vegetable broth or water
- 1 cup full-fat coconut milk
- 1 tbsp butter, dairy or plant-based
- 2 shallots, diced
- 2 cloves garlic, crushed
- Juice from 1/2 lemon
- 1 tbsp lemon zest
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp chili flakes
- Fresh parsley, to top
How To Make Salmon And Orzo Recipe?
- Season the salmon: Combine paprika, dried parsley, garlic powder, smoked paprika, salt, and pepper. Rub the mixture over each salmon fillet.
- Sear the salmon: Heat olive oil in a large skillet over medium heat. Sear salmon for 3–4 minutes per side until browned but not fully cooked. Remove and set aside.
- Prepare aromatics: Melt butter in the same skillet over medium heat. Add diced shallots and crushed garlic. Sauté for 2 minutes until fragrant.
- Cook the orzo: Stir in orzo, salt, pepper, chili flakes, and lemon zest. Add broth, coconut milk, kale, and peas. Cover and bring to a boil, then lower the heat to simmer for 10–12 minutes, stirring occasionally.
- Adjust seasoning: Taste and adjust with more salt, pepper, or chili flakes as needed.
- Combine and finish: Stir in lemon juice, then nestle the salmon fillets into the orzo. Cover and cook for another 5–6 minutes over medium-low heat.
- Garnish and serve: Top with fresh parsley and a squeeze of lemon juice before serving. Enjoy!
Recipe Tips:
- Don’t Overcook the Salmon: Sear the salmon just until golden and let it finish cooking in the orzo. This keeps it tender and juicy without drying out.
- Stir the Orzo Regularly: Orzo can stick to the bottom of the pan. Stir every couple of minutes to ensure even cooking and prevent sticking.
- Adjust the Seasoning Gradually: Taste the dish as it cooks, especially after adding lemon juice and chili flakes, to balance the flavors to your liking.
- Use Fresh Lemon for Best Flavor: Freshly squeezed lemon juice and zest add a bright, tangy flavor that bottled juice just can’t match.
- Serve Immediately: This dish is best enjoyed fresh when the orzo is creamy, and the salmon is perfectly cooked. Reheating can make the orzo dry.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Salmon and Lemon Orzo cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: Transfer the Salmon and Lemon Orzo to a microwave-safe dish, cover lightly, and heat on medium power in 1-minute intervals, stirring between intervals until warmed through.
Nutrition Facts
- Calories: 470
- Total Fat: 30.2 g
- Saturated Fat: 15.3 g
- Cholesterol: 60 mg
- Sodium: 104 mg
- Potassium: 401 mg
- Total Carbohydrate: 20.4 g
- Dietary Fiber: 2.9 g
- Sugars: 1.8 g
- Protein: 27.2 g
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Joanna Gaines Salmon And Orzo Recipe
Description
This delicious and easy salmon and lemon orzo recipe by Joanna Gaines is a perfect quick and nutritious meal. Featuring tender salmon and creamy, citrusy orzo, it’s packed with flavor and made with everyday ingredients like kale and peas. Customize it with what you have on hand for a simple yet impressive dish that’s ready in no time!
Ingredients
Salmon
Lemon orzo
Instructions
- Season the salmon: Combine paprika, dried parsley, garlic powder, smoked paprika, salt, and pepper. Rub the mixture over each salmon fillet.
- Sear the salmon: Heat olive oil in a large skillet over medium heat. Sear salmon for 3–4 minutes per side until browned but not fully cooked. Remove and set aside.
- Prepare aromatics: Melt butter in the same skillet over medium heat. Add diced shallots and crushed garlic. Sauté for 2 minutes until fragrant.
- Cook the orzo: Stir in orzo, salt, pepper, chili flakes, and lemon zest. Add broth, coconut milk, kale, and peas. Cover and bring to a boil, then lower the heat to simmer for 10–12 minutes, stirring occasionally.
- Adjust seasoning: Taste and adjust with more salt, pepper, or chili flakes as needed.
- Combine and finish: Stir in lemon juice, then nestle the salmon fillets into the orzo. Cover and cook for another 5–6 minutes over medium-low heat.
- Garnish and serve: Top with fresh parsley and a squeeze of lemon juice before serving. Enjoy!
Notes
- Don’t Overcook the Salmon: Sear the salmon just until golden and let it finish cooking in the orzo. This keeps it tender and juicy without drying out.
- Stir the Orzo Regularly: Orzo can stick to the bottom of the pan. Stir every couple of minutes to ensure even cooking and prevent sticking.
- Adjust the Seasoning Gradually: Taste the dish as it cooks, especially after adding lemon juice and chili flakes, to balance the flavors to your liking.
- Use Fresh Lemon for Best Flavor: Freshly squeezed lemon juice and zest add a bright, tangy flavor that bottled juice just can’t match.
- Serve Immediately: This dish is best enjoyed fresh when the orzo is creamy, and the salmon is perfectly cooked. Reheating can make the orzo dry.
Joanna Gaines Salmon And Orzo Recipe
