This dish is willing Spring to show up – succulent salmon paired with creamy lemon-garlic orzo and green peas. It’s fresh, comforting, and absolutely delicious!
Notes & Variations
Time Saving Notes
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Make the marinade in advance and/or marinate the salmon up to 24 hours ahead.
Budget Notes
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Swap salmon for chicken thighs, or skip the protein altogether for a meat-free version.
Protein Changes
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Works beautifully with roasted cauliflower, chicken, zucchini, prawns, or white fish fillets.
Extra Notes
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All orzo cooks differently – you may need extra stock or water.
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Add sliced mint through the orzo for extra freshness.
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Boost the veg by tossing broccoli in the marinade and roasting it alongside the salmon.
30 Minute Creamy Salmon Orzo
One pan, 30 minutes, and incredible flavour. This Creamy Salmon Orzo combines succulent salmon with a rich, velvety pasta base for a quick weeknight meal that feels like a total luxury.
Ingredients
For the salmon
- 2 tbsp olive oil
- 1 tsp paprika
- zest of one lemon
- salt and pepper
- 2 cloves garlic - crushed
- 4 boneless salmon fillets - or 500g piece of boneless salmon
For the orzo
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion - finely chopped
- 3 cloves garlic - crushed
- 250 grams orzo - this is about 1¼cup or half a box/bag
- 2 cups hot chicken or vege stock
- 1½ cups frozen peas
- salt and pepper
- 1 lemon
- 50 grams grated parmesan
- ½ cup cream
Garnish
- ¼ cup mint leaves - optional
Instructions
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Preheat oven to 200C Fan Bake
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To prepare the salmon, check for and remove any pin bones, then in a medium bowl mix oil, paprika, salt & pepper, garlic and the zest of 1 lemon (around 1 teaspoon). Mix together and then rub the marinade over the salmon.
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Place salmon on a lined baking tray and bake for 10-12 minutes, depending on how you like your salmon.
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While the salmon is cooking prepare the orzo. Add the butter and oil to a fry pan over a medium high heat, add onion and garlic and sauté for a minute or two to soften.
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Add the orzo to the pan and toss to coat in the buttery onions. Pour in stock and mix well, simmer over a medium low heat for about 10-12 minutes or until orzo is just al dente. Stirring occasionally so it doesn't stick. Season with salt & pepper
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Add frozen peas and cream, mix well and simmer over a low heat for another 2 minutes. Stir through grated parmesan and remove from the heat and leave to stand for a couple of minutes
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Add a squeeze of lemon and lay the baked salmon on top of the orzo and sprinkle with mint leaves if using.
Recipe Notes
TIME SAVING NOTES
Make the salmon marinade in advance and/or marinate the salmon up to 24 hours in advance.
BUDGET NOTES
You can make this dish using chicken or leave the meat out entirely.
PROTEIN CHANGES
This dish is absolutely delish without the salmon, however you can also use roasted cauliflower instead of salmon, or chicken thighs, sliced zucchini, white fish fillets or prawns.
NOTES
All orzo cooks differently and you may need a little extra stock or water.
I often add sliced mint through the orzo as well as a few leaves on top.
To bump up the vege content you could toss broccoli in the marinade after the salmon and bake on tray next to salmon.
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