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One Pan Salmon with Creamy Lemon Orzo Recipe

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3.9 from 37 reviews

This One Pan Salmon with Creamy Lemon Orzo is a flavorful and easy-to-make meal perfect for a weeknight dinner. Featuring tender salmon fillets seared to crispy perfection, fresh asparagus sautéed with garlic, and a creamy lemon-infused orzo base enriched with Boursin cheese and fresh herbs, this dish combines vibrant citrus notes and savory richness all cooked in one skillet for minimal cleanup and maximum taste.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon and Seasoning

  • 2 tablespoons extra virgin olive oil
  • 1½ pounds salmon (cut into 4-6 ounce fillets)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Vegetables and Aromatics

  • 1 bunch asparagus (about 3/4 to 1 pound, trimmed and cut into 2-inch pieces)
  • 3 cloves garlic, minced

Orzo and Cheese

  • 1 1/2 cups orzo
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 5.2 oz package Boursin Garlic & Fine Herbs cheese

Finishing Touches

  • 1 lemon, zest and juice
  • 2 tablespoons roughly chopped dill, basil, or parsley

Instructions

  1. Prepare the Skillet and Sear Salmon: Line a large skillet or braiser with a large piece of parchment paper to prevent sticking and make cleanup easier. Heat the skillet over medium-high heat and drizzle 2 tablespoons of olive oil over the parchment.
  2. Cook the Salmon: When the skillet is hot, place the salmon fillets skin side-down on the parchment paper. Season them with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook for 5-7 minutes until the skin turns golden and crispy. Gently flip the salmon using a spatula, then cook for an additional 3-5 minutes until the salmon is opaque throughout. Remove the salmon and place it on a plate. Discard the parchment paper.
  3. Sauté Asparagus and Garlic: Reduce the skillet heat to medium and add 1 tablespoon of olive oil. Add the trimmed asparagus pieces and minced garlic to the pan, sautéing for about 1 minute until fragrant and slightly tender.
  4. Cook the Orzo: Add the orzo, 2 1/2 cups low-sodium chicken or vegetable broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
  5. Incorporate Cheese and Lemon: Remove the lid and stir the orzo. Break up the Boursin Garlic & Fine Herbs cheese into the skillet and add the zest and juice of half the lemon. Stir continuously until the cheese melts completely into the creamy orzo. Taste and adjust salt and pepper if needed.
  6. Combine and Serve: Nestle the seared salmon fillets gently back into the orzo mixture. Finish with a squeeze of fresh lemon juice and sprinkle the chopped dill, basil, or parsley over the dish. Serve immediately for best flavor and texture.

Notes

  • For firmer salmon skin, make sure the skillet and oil are hot before adding the fish.
  • Use parchment paper or a non-stick skillet to prevent the salmon from sticking and for easier cleanup.
  • You can substitute Boursin cheese with cream cheese mixed with garlic and herbs if unavailable.
  • Fresh herbs such as dill, basil, or parsley can be used interchangeably based on preference.
  • Low-sodium broth helps control salt levels; adjust seasoning accordingly.
  • Leftover orzo and salmon can be refrigerated for up to 2 days and gently reheated.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://allyumcooks.com/one-pan-salmon-with-creamy-lemon-orzo-recipe/