Creamy Lemon Garlic Orzo with Salmon
Creamy Lemon Garlic Orzo with Salmon is the kind of dish that hits all the right notes. It's flavourful, satisfying, and incredibly easy to prepare. In this one-pan meal, tender salmon fillets meet a rich, creamy & cheesy orzo pasta making it an ideal choice when you’re craving something indulgent yet simple to pull together.
Here's how its made
Season the salmon with Dijon mustard, smoked paprika, garlic powder, and a squeeze of fresh lemon juice. This flavor-packed marinade ensures the fish is not only tender but also bursting with smoky, tangy goodness. With just a touch of olive oil, the salmon sears beautifully, locking in all those mouthwatering flavors.
Meanwhile, the orzo comes together in a fragrant, garlicky base. Minced garlic, sautéed in olive oil, fills the kitchen with an irresistible aroma. Fresh rosemary adds an earthy note, and a chicken bouillon cube ensures the orzo is full of flavour. Once al dente, the orzo simmers in a mixture of heavy cream and butter. The starches from the orzo slowly release into the creamy mixture making for a Lucious sauce. A sprinkle of red pepper flakes provides a mild kick, while a generous squeeze of lemon juice brightens everything up.
To finish, the orzo is folded with shredded Gouda and a touch of Parmesan or Pecorino Romano, which creates a luscious, cheesy texture that complements the salmon perfectly. Fresh parsley adds a burst of color and a pop of freshness, bringing the whole dish together.
This Creamy Lemon Garlic Orzo with Salmon is a true winner. it’s easy to make, requires just one pan, and offers the perfect combination of savory, creamy, and tangy flavors. Whether you’re cooking for yourself after a long day or serving it up for family or friends, this dish is guaranteed to impress. With minimal cleanup and maximum flavor, it’s a dinner that’s both elegant and effortless.
What is Orzo?
Orzo is a type of pasta that is shaped like rice, making it easy to confuse with rice itself. Unlike rice, orzo is made from durum wheat semolina, giving it a slightly chewy texture when cooked. It can be used in soups, salads, and as a side dish. The small, rice-like shape makes it versatile and easy to pair with a variety of ingredients. You should be able to find orzo in the pasta section at the grocery store or you can order it here.
Leftovers
This recipe will keep in the fridge for about a week and still taste great. However, you may need to add in a splash of milk and a sprinkle more cheese when reheating to revive the creamy cheesy consistency. I suggest reheating this dish in a pan over the stove but microwave works fine in a hurry.
Sometimes you need a good dinner that only requires a single pan. This orzo is a creamy cheesy lemon garlic lovers dream paired with perfectly tender salmon and the best part is it doesn't take much time to put it all together.
- 2 tbsp Olive oil
- 1 tsp Dijon mustard
- 1/2 of a Lemon juice
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 3 Salmon portions
- Salt & pepper (to taste)
- 2 tbsp Olive oil
- 6 cloves garlic (minced)
- 1 tsp Fresh rosemary
- 1 Chicken boullion cube
- 1 cup Orzo
- 2.5 cup Water
- 1/2 cup Heavy cream
- 1/2 stick Butter
- 1/4 cup water (if needed)
- 1 tsp Red pepper flakes
- 2 tbsp Fresh parsley
- 1/2 cup Gouda (Shredded)
- 1/4 cup Parmesan/Pecorino romano
- Salt (to taste)
- Black pepper (to taste)
- White pepper (to taste)
- 1/2 of a Lemon juice
In a small bowl, combine olive oil, dijon mustard, lemon juice, smoked paprika, and garlic powder. Mix well.
- Pour the marinade over your salmon portions and season with salt and pepper. Set aside to marinate for at least 10 minutes.
- Heat a large pan over medium-high heat and add a bit of olive oil.
- Place the marinated salmon in the pan and cook until it’s about 80% cooked through, about 3-4 minutes per side. Remove the salmon from the pan and set aside.
- In the same pan, add 2 tbsp olive oil.
- Sauté the minced garlic and chopped fresh rosemary for about 1 minute, until fragrant.
- Add the orzo to the pan and stir to coat in the garlic and rosemary.
- Add the chicken bouillon cube and pour in the water. Stir to dissolve the bouillon and bring to a simmer.
- Cover the pan with a lid and cook for 8-10 minutes, or until the orzo absorbs most of the liquid and is al dente.
Once the orzo is cooked, stir in the heavy cream, butter, red pepper flakes, and fresh parsley. Add extra water if a more saucy consistency is desired. If you’re adding cheese, stir in the shredded Gouda and Parmesan (or Pecorino Romano) at this point and adjust salt & pepper to taste.
- Place the cooked salmon portions back on top of the orzo.
- Squeeze half a lemon over the top of the salmon and orzo.
- Cover the pan again and let everything cook on medium heat for another 1-2 minutes, allowing the salmon to finish cooking.
- Serve immediately once finished cooking to maintain creamy texture. Plate the orzo with salmon and garnish with additional fresh parsley and lemon, if desired.