30-Minute Salmon Orzo

Salmon orzo is a quick and easy Mediterranean weeknight dinner that takes only 30 minutes and is sure to become a family favorite! It features lots of healthy, fresh ingredients and is perfect for a light Spring/Summer meal.

30-minute salmon orzo

Salmon Orzo is a well-balanced, complete meal that doesn't need any side dishes. It already has everything: protein, vegetables, and carbs. This healthy Mediterranean recipe doesn't have any cream but features lots of fresh ingredients: cherry or grape tomatoes, Mozzarella cheese, basil pesto (homemade or store-bought), garlic, lemon, oregano, and toasted pine nuts. Easy enough to make on a busy weeknight and fancy enough to entertain guests! This impressive weeknight dinner that can be on the table in just 30 minutes! The recipe is very flexible, uses accessible ingredients, and can be easily customized. Make this healthy Spring/Summer meal all year long!

Why you'll love it

• Simplicity. This quick 30-minute meal is a perfect choice for a busy family weeknight!
• Flavors. Pesto salmon is loaded with bright and fresh flavors that are staples of Mediterranean cuisine, such as basil pesto, tomatoes, lemon, fresh Mozzarella cheese, garlic, oregano, and pine nuts.
• Great presentation. This recipe features colorful and vibrant ingredients that effortlessly turn salmon orzo into a stunning, restaurant-quality meal made at home!

What is Orzo?

Orzo is a short-cut pasta resembling long-grain rice in shape.  It is made from flour, like usual pasta.  Often, orzo is made with semolina (durum wheat used for making pasta). I used Orzo by Delallo brand, Number 65 cut. Cook orzo in a 1:2 ratio (1 cup of orzo with 2 cups of chicken stock or water) for about 10 minutes on a low boil (simmer) - medium-low heat.

Main ingredients

• Salmon is a highly nutritious ingredient, rich in protein and healthy omega-3 fatty acids. It's low in saturated fat and a good source of several vitamins and minerals.
• Orzo is a short-cut pasta that looks similar to rice.
• Basil pesto. This is a perfect recipe for store-bought basil pesto. My favorite store-bought brands are the refrigerated kinds, such as Buitoni or Whole Foods. You can also make basil pesto from scratch.
• Cherry or grape tomatoes. I love using 2 colors - yellow and red - they add so much vibrancy to recipes.
• Fresh Mozzarella cheese. I used small Mozzarella balls "pearls" - their small size fits perfectly with the salmon orzo!
• Pine nuts. Toast them briefly in the preheated oven at 350 F for about 5 minutes until they acquire a beautiful golden color!
• Garlic adds pungency and spicy aroma.
• Fresh basil leaves. Make sure the leaves are green and not brown, have no spots, and are not wilted.
• Lemon. Use the freshly squeezed juice of one lemon - it's so much better than the bottled kind!
• Seasonings include salt, freshly ground black pepper, dried oregano, and red pepper flakes.
• Olive oil is used for pan-searing salmon.

How to make salmon orzo

• Cook orzo in a medium saucepan (1.5 cups of uncooked orzo + 3 cups of water). Simmer for about 10 minutes on low-medium heat until all water is absorbed and the pasta is tender. Rinse cooked orzo in running cold water in a fine mesh strainer. This prevents the orzo from releasing starch and becoming mushy.
• Sear the salmon (seasoned with salt and pepper) with olive oil on medium-high heat for 4 minutes per side in a separate, large, high-sided skillet (I used cast iron). Make sure the skillet is heated before you add salmon to ensure even searing. Once the salmon is done, remove it from the skillet and wipe the pan clean with paper towels.
• Cook tomatoes in the same, now empty skillet: add olive oil, minced garlic, half of the cherry tomatoes, red chili flakes, Italian seasoning, salt, and pepper. Cook on medium heat for 4 minutes, until the tomatoes release juices and the garlic is softened. Stir in the remaining halved tomatoes.
• Add cooked orzo, lemon juice, and half of the basil pesto to the skillet with tomatoes and stir.
• Add fresh Mozzarella cheese "pearls" (coated with the remaining basil pesto) to the skillet with orzo.
• Assemble the dish by adding cooked salmon to the orzo. Top with the dollops of the remaining basil pesto, toasted pine nuts, and fresh basil leaves.

Cooking tips

• Use a large, high-sided, heavy-bottomed skillet such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and will ensure even cooking without salmon orzo getting stuck to the bottom of the pan. Use a large enough pan - at least 12-inch diameter.
• Heat an empty skillet for about 4 minutes over medium heat (without olive oil). This ensures the pan is hot once you add olive oil and salmon to ensure a nice sear.
• Coat the salmon with olive oil, salt, and pepper BEFORE adding it to the hot skillet. This should prevent the salmon from sticking to the bottom of the pan.
• Make this recipe gluten-free by using orzo clearly labeled as "gluten-free". Or, simply use long-grain rice.

Substitutions and variations

• Fish. This recipe will work with many types of fish, such as salmon, trout, halibut, sea bass, cod, mahi-mahi, and other similar fish. I recommend using fish fillets.
• Pasta. You can make salmon orzo with any other kind of short-cut pasta, such as bow-tie (farfalle), spiral pasta (fusilli), penne, or rigatoni.
• Rice is a great (and gluten-free!) substitute for orzo. After all, orzo is shaped very similarly to rice!
• Veggies. Salmon orzo pairs well with most vegetables. Choose your favorites or whatever you have available! I recommend tomatoes, bell peppers, zucchini, mushrooms, broccoli, asparagus, sun-dried tomatoes, artichokes, spinach, and arugula.
• Cheese. You can use grated (or cubed) Parmesan, Asiago, or Feta cheese instead of or in addition to Mozzarella cheese.
• Basil pesto. I love making basil pesto from scratch, but the store-bought kind works just fine in this recipe! I prefer pesto sold in the refrigerated sections of grocery stores.
• Cheese. I used Mozzarella "pearls" (small balls of fresh Mozzarella cheese). You can also use cubed or grated Parmesan, Asiago, or Feta.
• Nuts are optional but add so much to salmon orzo. My favorites are pine nuts and pistachios.
• Add cream - it will add lusciousness and richness.

Storage Tips

• Fridge. Store leftover salmon orzo refrigerated, in an air-tight container for up to 3 days.
• Freezer. This recipe is freezer-friendly and perfect for meal prep! Freeze this dish for up to 2 months.

How to reheat

• Stove-top. Reheat salmon orzo over low-medium heat in any kind of appropriately sized cooking pan. You can reheat salmon fillets separately from the orzo. Add a small amount of olive oil when reheating, and stir often. You can also add more basil pesto instead of olive oil when reheating.
• Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 30 seconds. Remove from the microwave oven, stir everything well. Return to the oven and reheat for 30 more seconds or more, until heated through. Add a touch of fresh basil pesto for more flavor.
• Separate salmon from orzo. When reheating using either method, you can reheat salmon fillets separately from the orzo. Or, break up salmon into large pieces, nestle the pieces into the orzo, and heat it together.

What to serve with salmon orzo

Salmon orzo is a well-balanced meal that has everything: protein, veggies, and carbs. It doesn't need any extra side dishes. The only thing missing is a great salad! Because this recipe already features a lot of tomatoes, I recommend a simple salad that uses different ingredients, such as apples, strawberries, beets, mango, etc. Here are some suggestions:

• Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing
• Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing
• Beet Salad with Spinach and Honey-Mustard Lemon Dressing
• Mango and Spinach Salad with Blueberries, Walnuts, and Feta Cheese
• Apple Spinach Salad

Other orzo recipes you might enjoy

• Creamy Shrimp Orzo with Sun-Dried Tomatoes and Spinach
• Greek Orzo with Tomatoes and Feta
• Italian Sausage Orzo Soup with Spinach and Portobello Mushrooms
• Creamy Chicken Orzo with Cherry Tomatoes and Spinach

Other salmon recipes you might like

• Mediterranean Salmon with Rice
• Salmon with Mango Salsa
• Pan-Seared Salmon with Spinach, Artichokes, and Sun-Dried Tomatoes
• Garlic Parmesan Crusted Salmon and Asparagus
• Honey Garlic Glazed Salmon with Fig Spread

4.64 from 11 votes

30-Minute Salmon Orzo

Salmon orzo is a quick and easy Mediterranean weeknight dinner that takes only 30 minutes and is sure to become a family favorite! It features lots of healthy, fresh ingredients and is perfect for a light Spring/Summer meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories per serving 955 kcal

Author: Julia

Ingredients

Orzo

• 1.5 cups uncooked orzo
• 3 cups water

Salmon

• 2 lb salmon fillets
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil divided

Other ingredients

• 2 tablespoons olive oil
• 5 cloves garlic minced
• 10 oz cherry or grape tomatoes (red and yellow), sliced in half
• ½ teaspoon dried oregano or Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 medium lemon freshly squeezed lemon juice
• ¼ cup basil pesto add more to taste
• 5 oz fresh Mozzarella cheese "pearls" - small balls
• ⅓ cup pine nuts lightly toasted
• fresh basil leaves
• salt and pepper

US Customary - Metric

Instructions 

Cook orzo

• Combine orzo and water in a medium saucepan. Bring to a brief boil, reduce to a visible simmer, and simmer, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed, and the orzo has a lovely soft texture like cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
• Once the orzo is cooked, rinse it in running cold water in a fine mesh strainer. This prevents the orzo from releasing starch and becoming mushy. Don't skip this step!

Sear the salmon

• Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes until it's hot.
• I used salmon fillets with skin-on. Season the flesh side of the salmon with salt and freshly ground black pepper, using 1 tablespoon of olive oil to rub the seasonings on top of the fish.
• Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook undisturbed on medium-high heat for 4 minutes.
• Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.
• Carefully slide a wide spatula between each salmon fillet and the skin to separate the flesh from the skin. Remove salmon (without skin) to a plate.
• Remove skins from the skillet. You can eat them later or discard them if you don't like them.
• Wipe the skillet clean with paper towels.

Cook tomatoes

• To the same, now empty and clean skillet add olive oil, minced garlic, half of the cherry tomatoes (saving the other half for later), red chili flakes, dried oregano (or Italian seasoning), and salt and pepper to taste. Cook on medium heat, stirring, for 4 minutes, until the tomatoes release juices and the garlic is softened. Stir in the remaining half of the halved tomatoes.

Assembly

• Add cooked orzo, juice squeezed from the lemon, and half of the basil pesto to the skillet with cooked tomatoes. Stir everything well together and reheat gently.
• Coat the Mozzarella "pearls" in a separate bowl with half of the remaining basil pesto. Add the Mozzarella to the orzo and stir them in. Season the orzo with salt and red pepper flakes.
• Add cooked salmon to the orzo. Add dollops of the remaining basil pesto on top of and around the salmon.
• Top with toasted pine nuts and fresh basil leaves.

Notes

• Make basil pesto from scratch, or use your favorite store-bought version. My homemade basil pesto is one of the best you'll ever taste, as it uses toasted pine nuts and just a touch of mayo. My favorite store-bought kind is always the refrigerated kind: Buitoni brand or refrigerated pesto at Whole Foods.
• You can use other kinds of pasta, such as couscous, bow-tie (farfalle), spiral pasta (fusilli), penne, or rigatoni.
• Rice is a great (and gluten-free!) substitute for orzo. 
• Add a splash of heavy cream to the salmon orzo for a creamy version of this dish.

Nutrition

Nutrition Information

30-Minute Salmon Orzo

Amount per Serving

Calories

955

% Daily Value*

Fat

 

54

g

83

%

Saturated Fat

 

11

g

69

%

Polyunsaturated Fat

 

12

g

Monounsaturated Fat

 

22

g

Cholesterol

 

154

mg

51

%

Sodium

 

632

mg

27

%

Potassium

 

1559

mg

45

%

Carbohydrates

 

52

g

17

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

64

g

128

%

Vitamin A

 

1285

IU

26

%

Vitamin C

 

25

mg

30

%

Calcium

 

276

mg

28

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword salmon orzo

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