Hamdi Saidani This delicious and easy salmon and lemon orzo recipe, inspired by Joanna Gaines, is the perfect quick and nutritious meal. With a creamy texture, zesty lemon flavors, and tender salmon, it’s both satisfying and flexible. Made with simple, everyday ingredients like kale and peas, it’s a one-pan wonder that’s ideal for weeknight dinners!
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 in a small bowl. Rub the spices evenly over the salmon fillets.
- Sear the salmon: Heat a large skillet over medium heat and add olive oil. Sear the salmon for 3-4 minutes on each side until golden brown. The salmon should be partially cooked as it will finish cooking with the orzo. Remove from the pan and set aside.
- Sauté the aromatics: Add butter to the same skillet and let it melt. Stir in diced shallots and crushed garlic, cooking for 2 minutes on medium heat until fragrant.
- Toast the orzo: Add the orzo, salt, pepper, chili flakes, and lemon zest to the pan. Stir to coat the orzo in the butter and aromatics.
- Simmer the orzo: Pour in the vegetable broth, coconut milk, frozen peas, and shredded kale. Cover the skillet and bring to a boil. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning: Taste the orzo and adjust the seasoning as needed. Add more salt, pepper, or chili flakes according to preference.
- Finish the dish: Stir in the lemon juice and return the salmon fillets to the skillet. Cover and cook for another 5-6 minutes on medium-low heat, allowing the salmon to finish cooking.
- Serve and garnish: Garnish the dish with fresh chopped parsley and an extra squeeze of lemon juice before serving.
Recipe Tips:
- Don’t Overcook the Salmon: Sear the salmon until just golden on each side—it will finish cooking with the orzo, so avoid overcooking early.
- Stir the Orzo Often: To prevent the orzo from sticking to the pan, stir it every couple of minutes while it simmers. This keeps the dish creamy and prevents burning.
- Use Fresh Lemon for Flavor: Fresh lemon juice and zest add a bright, zesty flavor. Bottled lemon juice won’t give the same vibrant taste.
- Balance the Seasoning: Taste the dish before adding the salmon back in, adjusting salt, pepper, and chili flakes as needed to suit your preference.
- Choose the Right Pan: Use a wide skillet with a lid to ensure the salmon fits comfortably and the orzo cooks evenly in the broth.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Salmon and Lemon Orzo cool to room temperature first. 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 loosely, and heat on medium power in 1-minute intervals, stirring between each, until evenly warmed.
Check out More Recipes:
Joanna Gaines Salmon And Orzo Recipe
Description
This delicious and easy salmon and lemon orzo recipe, inspired by Joanna Gaines, is the perfect quick and nutritious meal. With a creamy texture, zesty lemon flavors, and tender salmon, it’s both satisfying and flexible. Made with simple, everyday ingredients like kale and peas, it’s a one-pan wonder that’s ideal for weeknight dinners!
Ingredients
Salmon
Lemon orzo
Instructions
- Season the salmon: Combine paprika, dried parsley, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub the spices evenly over the salmon fillets.
- Sear the salmon: Heat a large skillet over medium heat and add olive oil. Sear the salmon for 3-4 minutes on each side until golden brown. The salmon should be partially cooked as it will finish cooking with the orzo. Remove from the pan and set aside.
- Sauté the aromatics: Add butter to the same skillet and let it melt. Stir in diced shallots and crushed garlic, cooking for 2 minutes on medium heat until fragrant.
- Toast the orzo: Add the orzo, salt, pepper, chili flakes, and lemon zest to the pan. Stir to coat the orzo in the butter and aromatics.
- Simmer the orzo: Pour in the vegetable broth, coconut milk, frozen peas, and shredded kale. Cover the skillet and bring to a boil. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning: Taste the orzo and adjust the seasoning as needed. Add more salt, pepper, or chili flakes according to preference.
- Finish the dish: Stir in the lemon juice and return the salmon fillets to the skillet. Cover and cook for another 5-6 minutes on medium-low heat, allowing the salmon to finish cooking.
- Serve and garnish: Garnish the dish with fresh chopped parsley and an extra squeeze of lemon juice before serving.
Notes
- Don’t Overcook the Salmon: Sear the salmon until just golden on each side—it will finish cooking with the orzo, so avoid overcooking early.
- Stir the Orzo Often: To prevent the orzo from sticking to the pan, stir it every couple of minutes while it simmers. This keeps the dish creamy and prevents burning.
- Use Fresh Lemon for Flavor: Fresh lemon juice and zest add a bright, zesty flavor. Bottled lemon juice won’t give the same vibrant taste.
- Balance the Seasoning: Taste the dish before adding the salmon back in, adjusting salt, pepper, and chili flakes as needed to suit your preference.
- Choose the Right Pan: Use a wide skillet with a lid to ensure the salmon fits comfortably and the orzo cooks evenly in the broth.
Joanna Gaines Salmon And Orzo Recipe
