One Pan Salmon with Creamy Lemon Orzo
A simple 30 minute meal with salmon, asparagus and creamy orzo, all in one pan.
Servings: 4 people
Ingredients
- 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
- 1 bunch asparagus about 3/4 to 1 pound trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 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
- 1 lemon, zest and juice
- 2 tablespoons roughly chopped dill, basil, or parsley
Instructions
- Line a large skillet or braiser with a large piece of parchment paper to prevent sticking and make cleanup a breeze. Heat skillet over medium-high heat and drizzle 2 tablespoons olive oil on the parchment paper.
- When the skillet is hot, place salmon filets skin side-down on top of the parchment paper. Season with salt and pepper. Cook for 5-7 minutes until the skin is golden and crispy, then use a spatula to gently flip the salmon over. Cook on the other side for 3-5 minutes until the fish is opaque all the way through. Transfer the salmon to a plate and set aside. Discard the parchment paper.
- Reduce the heat under the skillet to medium. Add 1 tablespoon of olive oil to the pan. Add the asparagus and garlic and sauté for 1 minute. Add the orzo, chicken broth, salt, and pepper and stir to combine. Bring to a boil, then stir the orzo again and reduce heat to a simmer. Cover the skillet and cook for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Uncover the pan and stir the orzo. Break up the Boursin cheese into the skillet. Add the lemon zest and the juice of half of the lemon and stir until the Boursin is fully melted into the orzo. Taste and season with more salt and pepper if desired. Nestle the seared salmon fillets back into the orzo. Finish with a squeeze of lemon and sprinkle on the chopped dill. Enjoy immediately.
Notes
- I used skin-on salmon fillets, but you can remove the skin if you prefer it that way.
- The parchment paper method is not necessary, but will absolutely help with sticking if that's ever an issue for you. I prefer to use unbleached parchment paper.
- Gluten free - Use rice orzo like Jovial brown rice orzo.
- Green goddess variation: Add chopped spinach and chives, parsley, and dill.
- Boursin cheese substitute - I have used about 1 cup of freshly grated parmesan cheese and it’s good as well! It’s a little less creamy, but the flavors all work together nicely. If you love goat cheese, that would also work here.
- Salmon substitute - If you hate salmon, you can substitute any fish you’d like here, or even chicken. My recommendation for a fish substitute is halibut, cod, or snapper.
- HYH migraine diet and low histamine - Omit the lemon juice and zest. For a brighter flavor, add a pinch of sumac.
- Dairy free - Use dairy free Boursin cheese for the sauce.
Nutrition
Calories: 563kcal | Carbohydrates: 49g | Protein: 47g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 854mg | Potassium: 1326mg | Fiber: 4g | Sugar: 4g | Vitamin A: 923IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 5mg
