Are you short on time but still want to whip up something absolutely fantastic for dinner? This Quick and Easy Mediterranean Salmon with Lemon Orzo comes together in about 30 minutes yes, you read that right! All in one pot, this dish is a quick and easy weeknight dinner that your family will love! And if you want to get a little creative, feel free to switch up the ingredients based on what you’ve got on hand. So, whether you’re trying to clean out the fridge or just want a fabulous meal, this is it!
Ingredient Breakdown
When making this delightful dish, you’ll need a handful of fresh and flavorful ingredients! Let’s dive into what makes this recipe so special.
Salmon Fillets
Salmon is the star of this dish and brings the perfect balance of healthy fats and protein. I love using skin-on fillets because they tend to stay moister while cooking. You can also go for skinless fillets if that’s what you prefer! If fresh isn’t your thing, frozen salmon works well too, just thaw it in the refrigerator overnight (or quick-thaw with the microwave if you’re in a pinch!).
Orzo Pasta
Orzo, those cute little pasta pieces that look like rice, is a great vehicle for flavor. I prefer using orzo because it cooks up quickly and goes beautifully with the lemon and veggies in this recipe. If you’re feeling adventurous, you could swap it out for another small pasta like ditalini or even quinoa for a gluten-free option!
Olive Oil
You’ll need a good couple tablespoons of olive oil to cook up the salmon, plus a drizzle for dressing the orzo. Olive oil is a heart-healthy fat that adds tons of flavor. If you like, you can substitute avocado oil, which has a higher smoke point, making it great for searing the salmon!
Lemon (juiced and zested)
A zesty lemon brings brightness to the dish, making it super refreshing. Use fresh lemons whenever you can trust me, the difference in taste is noticeable! You can replace lemons with limes or even a splash of vinegar for a different zing if you find yourself out of lemons.
Vegetable Broth or Water
Using vegetable broth instead of plain water to cook the orzo adds another layer of flavor. I typically go for low-sodium broth to control the saltiness. If you’re in a pinch, water is absolutely fine; just consider boosting the flavor with a pinch of cultured salt.
Cherry Tomatoes
These juicy little gems not only add color to your dish but also a burst of sweetness when cooked. I like to slice them in half to get that juicy goodness out. You can also use grape tomatoes or even diced canned tomatoes if that’s what you’ve got.
Spinach
Spinach is an excellent way to incorporate some greens into your dinner. Adding it near the end keeps it vibrant and fresh! Fresh or frozen spinach will work here, just remember to thaw and drain the frozen stuff to avoid a watery dish.
Salt and Pepper to Taste
A couple pinches of salt and pepper are essential, as they elevate all the flavors in this Mediterranean dish. Feel free to adjust to your taste, some prefer a little kick of red pepper flakes, and why not?!
Fresh Parsley for Garnish
To brighten everything up visually and flavor-wise, I love a sprinkle of fresh parsley on top! If you don’t have parsley on hand, basil or chives would be delightful alternatives.
Let’s Get Cooking!
Alright, it’s time to put this beautiful meal together! This recipe is super straightforward, and the best part is you’re likely to have everything you need on hand already. Let’s take a look at how I make this recipe step-by-step.
How to Make Quick and Easy Mediterranean Salmon with Lemon Orzo
Cook the Salmon:
Heat about 2 tablespoons of olive oil in a skillet over medium heat. While that’s warming up, season your salmon fillets with a couple pinches of salt and pepper. Add the fillets to the skillet and let them cook for about 4-5 minutes on each side until they’re beautifully golden and cooked through. The aroma will be so divine! Once done, carefully remove the salmon from the skillet and set aside, try to resist the temptation to snack on it right away.Cook the Orzo:
In the same skillet (don’t you love one-pot meals?), add 2 cups of vegetable broth and bring it to a boil. Once bubbling, stir in 1 cup of orzo along with the zest of one lemon. This…wait for it…comes together beautifully! Lower the heat and let it simmer for about 8-10 minutes until the orzo is tender and has absorbed most of that delicious broth.Add the Veggies:
Toss in 1 cup of halved cherry tomatoes and 1 cup of spinach to the orzo. Cook until the spinach is wilted about another 2-3 minutes. Don’t forget to add 1 tablespoon of lemon juice for that zing!Serve:
Plate those gorgeous salmon filets right on top of the orzo. A little sprinkle of fresh parsley not only adds color but tons of flavor too! Dig in and enjoy your masterpiece!
Why I Adore This Recipe!
Honestly, this is my go-to recipe when I need a quick and easy meal that still feels gourmet! I’m a real sucker for salmon, it’s healthy, delicious, and packed with flavor. Plus, it’s seriously comforting, especially when it’s served over that perfectly cooked lemon orzo. And the best part is, it’s so versatile! You can use whatever you’ve got on hand, so it’s fantastic for cleaning out the fridge or customizing to your preferences.
If you loved this Mediterranean Salmon with Lemon Orzo, be sure to check out my Shrimp Boil Foil Packets, my Crockpot Sloppy Joes, or my Healthy Broccoli Pasta!
Why This Recipe Works
Quick & Easy
This dish comes together all in one pot, which is perfect for those busy weeknights. You’ll have a delicious, wholesome meal on the table in just about 30 minutes. Who doesn’t love that?
Crowd-Pleaser
The whole family will love it! Between the flavors of the salmon, the delightful pasta, and the bright veggies, there’s something for everyone. Even my picky eater tends to go back for seconds, always a win in my book!
Customizable
One of my favorite things about this dish is that it’s so customizable. Don’t have orzo? Use rice! No spinach? Toss in some broccoli or whatever greens need to be used up. The possibilities are literally endless, which makes it incredibly easy to work with what you have!
Comfort Food
Loaded with tons of flavor, you’ll feel all the warm, cozy feelings when you sit down to eat. Seriously, this dish has that comforting factor that everyone craves from time to time.
Serving and Storage
Serving Suggestions
This Mediterranean Salmon with Lemon Orzo is a meal in itself, but if you’re feeling fancy, a light salad or some crusty bread would pair perfectly. You could whip up a simple arugula salad with some lemon vinaigrette, and you’ll be good to go!
Storage
Leftovers? Yes, please! This dish keeps well in the fridge for up to 3 days in an airtight container. Just remember, the texture of the salmon may change slightly upon reheating, but it will still be delicious.
Reheating Instructions
The best way to reheat is gently in the microwave or on the stovetop with a splash of broth to bring back a little moisture. You don’t want it drying out, nobody likes a dry salmon!
Freezer Friendly
While I wouldn’t freeze the cooked salmon (it can get a bit mushy when defrosted), you can freeze the orzo and veggies. Just make sure to cool everything completely before transferring to a freezer-safe container.
And there you have it! An incredible, quick and easy Mediterranean Salmon with Lemon Orzo that’s sure to please your family and simplify your weeknight dinners. Happy cooking!
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Mediterranean Salmon with Lemon Orzo
Ingredients
Method
- Heat about 2 tablespoons of olive oil in a skillet over medium heat.
- Season the salmon fillets with a couple pinches of salt and pepper.
- Add the fillets to the skillet and cook for about 4-5 minutes on each side until golden and cooked through.
- Carefully remove the salmon from the skillet and set aside.
- In the same skillet, add 2 cups of vegetable broth and bring it to a boil.
- Stir in 1 cup of orzo and the zest of one lemon.
- Lower the heat and let it simmer for about 8-10 minutes until tender and broth is mostly absorbed.
- Add 1 cup of halved cherry tomatoes and 1 cup of spinach to the orzo.
- Cook until the spinach is wilted, about another 2-3 minutes.
- Stir in 1 tablespoon of lemon juice.
- Plate the salmon filets on top of the orzo and top with fresh parsley.
- Serve and enjoy!