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Baked Salmon With Lemony Orzo, beautifully plated with fresh herbs, showcases a delicious and healthy meal.

Baked Salmon with Lemony Orzo

This recipe combines flaky baked salmon with creamy, tangy lemony orzo for a flavorful and satisfying meal. It's easy to prepare and perfect for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/4 cup heavy cream optional
  • 1/4 cup grated Parmesan cheese
  • Juice and zest of 1 lemon
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Measuring cups and spoons
  • Lemon zester
  • Lemon juicer
  • Knife
  • Cutting board
  • Fork

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Place salmon fillets on the prepared baking sheet.
  4. Drizzle salmon with olive oil.
  5. Top salmon with lemon slices, minced garlic, dried oregano, salt, and pepper.
  6. Bake salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.
  7. While salmon is baking, heat olive oil in a medium saucepan over medium heat.
  8. Add chopped onion and cook until softened, about 5 minutes.
  9. Add minced garlic and cook for another minute until fragrant.
  10. Stir in orzo pasta and cook for 1 minute, stirring constantly.
  11. Pour in chicken broth and bring to a boil.
  12. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is tender and the liquid is absorbed.
  13. Stir in heavy cream (if using), Parmesan cheese, lemon juice, lemon zest, and parsley.
  14. Season orzo with salt and pepper to taste.
  15. Spoon lemony orzo onto plates.
  16. Top with baked salmon fillets.
  17. Garnish with extra parsley and lemon wedges, if desired.
  18. Serve immediately.

Notes

For best results, use fresh, high-quality salmon. You can substitute vegetable broth for chicken broth. Other small pasta shapes, such as ditalini or couscous, can be used in place of orzo. To avoid dry salmon, bake until it reaches an internal temperature of 145°F (63°C). Store leftovers in the refrigerator for up to 3 days. The salmon marinade can be prepared up to 24 hours in advance. The orzo can also be cooked in advance and reheated before serving. Try adding sun-dried tomatoes, Kalamata olives, and feta cheese to the orzo for a Mediterranean twist.