Mediterranean
One-Pot Lemon Dill Salmon Orzo
Orzo simmers in a lemony broth, then salmon is set on top to steam until it flakes. Dill goes in at the end.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The orzo cooks in the broth you eat, so it stays saucy.
- Salmon steams on top and does not need a second pan.
- Dill and lemon are the whole flavor.
- It is done when the salmon flakes.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oil in a deep skillet. Cook the garlic 30 seconds.
- 2
Stir in the orzo, broth, lemon zest, and salt. Boil, then cover and simmer 8 minutes.
- 3
Set the salmon on the orzo, cover, and cook 6 to 7 minutes, until the fish flakes and the orzo is tender.
- 4
Take the salmon out, flake it, and fold it back with the lemon juice and dill.
- 5
Serve right away.
Pro tips
- Do not stir the salmon or it will shred too soon.
- If the orzo is thirsty, add a splash of broth before the fish goes on.
- Skinless salmon is easier to flake.
Easy substitutions
- Salmon
- Cod fillets
- Dill
- Parsley
- Chicken broth
- Vegetable broth
Storage and reheating
Storage
Refrigerate up to 2 days. The orzo drinks the sauce.
Reheating
Reheat gently with a splash of water. Do not boil the salmon.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 32 g
- Carbs
- 38 g
- Fat
- 16 g
- Fiber
- 2 g
Moderate · One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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