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Single-skillet Citrus Orzo with Salmon combines flaky fish, velvety pasta, and tangy lemon in one delightful creation. This no-fuss meal delivers rich flavors, essential nutrients, and makes any weekday dinner feel special.
An Effortless Dinner All In One
I stumbled upon this gem when life got hectic and I needed fast yet wholesome suppers. The way the tiny pasta absorbs the yummy juices while the salmon stays moist creates something truly memorable. And let's be real - having just one pan to clean afterward makes everything better!
Your Ingredient List
- Salmon Fillets: Each 4-6 oz, with or without skin based on what you like, thawed if using frozen.
- Seasonings: Regular paprika, smoky paprika, powdered garlic, red pepper flakes, salt, and black pepper to boost the salmon's taste.
- Orzo: Uncooked, 1 cup; tiny rice-shaped pasta that turns wonderfully creamy.
- Coconut Milk: One full-fat can to make everything rich and smooth.
- Vegetable Broth: 1 cup, low-sodium works best to control the saltiness.
- Lemon: Fresh juice and grated peel for that wake-up zing.
- Shallots and Garlic: Finely diced 2 small shallots and 2 minced cloves for flavor base.
- Greens: Torn kale (1 cup) and 1/2 cup green peas for color and goodness.
- Olive Oil: 2 tablespoons to cook the fish.
- Butter: 2 tablespoons (regular or plant-based) to cook aromatics and add richness.
Cooking Steps
- Prep Your Fish
- Sprinkle salmon with paprika, smoky paprika, garlic powder, salt, and pepper. Warm olive oil in a pan over medium heat. Cook salmon about 3-4 minutes each side until golden, then set aside on a plate.
- Start The Foundation
- Turn heat down, drop butter in the pan, and cook shallots with garlic until soft and fragrant. Add the orzo, grated lemon peel, and a bit more seasoning. Stir for 2 minutes to toast slightly.
- Pour In The Liquids
- Add vegetable broth and coconut milk. Toss in the kale and peas. Let orzo bubble gently for 10-12 minutes, giving it a stir now and then, until it's soft but still has some bite.
- Bring It All Together
- Squeeze in fresh lemon juice and put the salmon back in the pan. Let everything warm together for 5-6 minutes on low heat. Top with fresh parsley and an extra squeeze of lemon before bringing to the table.
Tasty Tips
After trying this dish many times I've picked up some useful secrets. You can't skip browning the salmon first - it leaves amazing flavor bits in the pan that make everything taste better. Watch your orzo carefully and stir it often so it won't stick. And always finish with a fresh squeeze of lemon right at the end to wake up all the flavors.
Storage Advice
This meal tastes best right after cooking but stores well in your fridge for a couple days too. When warming it up, add a little broth to bring back the creaminess and heat it slowly so the salmon doesn't get tough. The flavors actually get even better overnight which makes the leftovers pretty fantastic.
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Common Questions
- → Why not fully cook the salmon initially?
The salmon keeps cooking when you add it back to the orzo mixture. This two-step cooking method stops it from getting tough and keeps the fish nice and moist.
- → Why use coconut milk?
Full-fat coconut milk gives you a rich sauce without any dairy (when you use plant butter). It also brings a nice gentle sweetness to the dish.
- → Why stir the orzo frequently?
Regular stirring keeps the orzo from getting stuck to the pan bottom and makes sure it cooks evenly in the liquid.
- → Can I use different vegetables?
You bet! Swap out kale and peas for any fast-cooking veggies you like. Just watch your cooking times and adjust as needed.
- → Why wipe excess oil after cooking salmon?
Getting rid of extra oil stops your dish from becoming too oily and lets the bright flavors of lemon and herbs really come through.