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Seared Salmon with Lemon Orzo

Seared Salmon with Lemon Orzo pairs crispy, golden salmon with creamy lemon-Parmesan orzo. Pan-toasted orzo simmers in chicken broth, then gets finished with heavy cream, spinach, and fresh herbs for a glossy, savory texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 ounces each
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Lemon Orzo
  • 1.5 cup orzo pasta dry
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 2.5 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cup baby spinach
  • 2 tbsp fresh parsley chopped
Garnish
  • 1 lemon slices
  • 1 extra Parmesan
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Season the salmon fillets with paprika, garlic powder, Italian seasoning, kosher salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the salmon for 4–5 minutes per side until golden and flaky, then remove and keep warm.
Make the creamy lemon orzo
  1. Reduce the heat to medium and melt the butter in the same skillet.
  2. Add the minced garlic and cook for 30 seconds, stirring until fragrant.
  3. Stir in the orzo pasta and toast for 1 minute so it looks lightly glossy.
  4. Pour in the chicken broth and simmer for 10–12 minutes, stirring occasionally until the orzo is tender.
  5. Stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, and baby spinach, then cook until the spinach wilts and the sauce becomes creamy.
  6. Return the salmon to the skillet and warm it in the sauce for about 1–2 minutes.
Finish and serve
  1. Garnish with chopped fresh parsley, extra Parmesan, and lemon slices.
  2. Serve immediately while the salmon stays crisp and the orzo is creamy.

Notes

Pro tip: Pat the salmon dry before seasoning to help it sear golden instead of steaming. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently with a splash of chicken broth or cream to loosen the sauce. Freezing is not recommended because cream and spinach can turn grainy when thawed. For a lighter option, swap heavy cream for half-and-half (sauce will be slightly thinner).