A vibrant and comforting dish featuring golden seared salmon atop a bed of creamy lemon orzo pasta, garnished with fresh herbs and a burst of citrus. Perfect for a gourmet weeknight dinner.
For the Salmon:
3 salmon fillets (about 150–180 g / 5–6 oz each)
1 tablespoon olive oil
1 teaspoon sweet paprika
Salt and pepper, to taste
1 lemon (juice and slices)
For the Creamy Orzo:
250 g (about 9 oz) orzo pasta
1 tablespoon butter
2 garlic cloves, minced
500 ml (2 cups) vegetable or chicken broth
100 ml (⅓ cup + 1 tbsp) heavy cream
50 g (½ cup) grated parmesan
Zest of 1 lemon
Chopped fresh dill or parsley (for garnish)
Cook the Salmon:
Season the salmon fillets with salt, pepper, paprika, and a drizzle of lemon juice.
Heat olive oil in a large skillet over medium-high heat.
Sear the fillets for 3–4 minutes per side, until golden outside and cooked through.
Remove from the pan and set aside.
Cook the Orzo:
In the same skillet, melt the butter and sauté the minced garlic for 1 minute.
Add the orzo and lightly toast for a minute.
Gradually pour in the broth, stirring often until the orzo is tender (about 10–12 minutes).
Stir in the cream, parmesan, and lemon zest. Mix until creamy and smooth.
Assemble and Serve:
Place the salmon fillets back on top of the orzo.
Garnish with lemon slices and chopped dill or parsley.
Serve immediately, piping hot.
Use skin-on salmon for extra crispiness.
Add spinach or peas to the orzo for a veggie boost.
Adjust lemon intensity by adding more juice or zest to taste.
Substitute the cream with Greek yogurt for a lighter version.
Make it gluten-free by swapping orzo with gluten-free pasta or rice.
Find it online: https://2thenextgen.com/pan-seared-salmon-on-creamy-lemon-orzo/