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Lemon Garlic Orzo with Salmon

Creamy Lemon Garlic Orzo with Salmon: A Quick Delightful Meal

This Lemon Garlic Orzo with Salmon is a delightful one-pan meal that's quick to make and bursting with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Marinade
  • 4 fillets Salmon Substitute with chicken or tofu.
  • 2 tablespoons Olive oil Can replace with avocado oil.
  • 1 tablespoon Dijon mustard Yellow mustard is a substitute.
  • 2 tablespoons Lemon juice Fresh lime juice works well.
  • 1 teaspoon Smoked paprika Sweet paprika is an alternative.
  • 1 teaspoon Garlic powder Fresh garlic can also be used.
For the Orzo Base
  • 1 tablespoon Fresh rosemary Thyme can be used.
  • 1 cube Chicken bouillon Replace with vegetable broth for vegetarian.
  • 1 cup Orzo Can switch with other small pasta.
  • 4 cups Water No substitutes needed.
For the Creamy Sauce
  • 1 cup Heavy cream Half-and-half or coconut cream can be used.
  • 2 tablespoons Butter Ghee or margarine for dairy-free.
  • 1 teaspoon Red pepper flakes Omit if preferred.
  • 2 tablespoons Fresh parsley Substitute with chives or basil.
  • 1 cup Gouda (Shredded) Cheddar or mozzarella can be used.
  • 1/2 cup Parmesan/Pecorino Romano Nutritional yeast for a vegan option.

Equipment

  • Large skillet
  • whisk
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, smoked paprika, and garlic powder until smooth. Set aside for about 10 minutes.
  2. Coat the salmon portions evenly with the marinade and let sit for another 10 minutes.
  3. Heat olive oil in a large skillet over medium heat, add minced garlic and chopped rosemary, stirring for 1-2 minutes until fragrant.
  4. Add water and bring to a boil, then add orzo and chicken bouillon cube, cooking for 8-10 minutes until al dente.
  5. Lower the heat and stir in heavy cream, butter, red pepper flakes, parsley, Gouda, and Parmesan, stirring continuously until melted.
  6. Adjust seasoning with salt and pepper if needed, and fold in the seared salmon pieces.
  7. Spoon into bowls, garnish with parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 640kcalCarbohydrates: 56gProtein: 32gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 680mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop.

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