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Single-dish Citrus Orzo with Salmon combines flaky fish, soft pasta, and tangy lemon in one hearty meal. This straightforward dinner option delivers comfort, bright flavors, and good nutrition without any fuss.
A Full Dinner Made Easy
I stumbled upon this combo during a hectic time when I needed fast yet wholesome suppers. The way the tiny pasta grabs all the tasty juices while the salmon stays moist creates something really wonderful. And honestly, having just one pan to clean afterward is always a bonus in my life.
What You'll Need
- Salmon Fillets: 4-6 oz each, with or without skin based on what you like, fresh or defrosted if frozen.
- Spices: Pepper, salt, chili flakes, garlic powder, regular paprika, and smoked paprika to flavor the fish and build taste depth.
- Orzo: 1 cup, dry; tiny rice-shaped pasta that turns wonderfully creamy.
- Coconut Milk: 1 can (full-fat) to make the sauce extra smooth and rich.
- Vegetable Broth: 1 cup low-sodium to cook the pasta and round out the flavors.
- Lemon: Fresh juice and grated peel for that sunny, zippy kick.
- Shallots and Garlic: 2 small shallots cut into tiny pieces and 2 cloves chopped fine for fragrant background notes.
- Greens: 1 cup torn kale and 1/2 cup peas for color, crunch and nutrients.
- Olive Oil: 2 tablespoons for cooking the fish.
- Butter: 2 tablespoons (regular or plant-based) for cooking aromatics and boosting taste.
Let's Make It Together
- Flavor and Cook the Salmon
- Sprinkle salmon pieces with salt, pepper, garlic powder, regular and smoked paprika. Warm olive oil in a pan over medium heat. Cook the salmon about 3-4 minutes per side, then take it out and set it aside.
- Start the Base
- Turn down the heat, add butter to the pan, and cook shallots and garlic until they smell good. Add orzo, grated lemon peel, and a bit more spices. Stir for 2 minutes.
- Pour in Liquids and Add Veggies
- Add the broth and coconut milk. Mix in the kale and peas. Let the orzo bubble gently for 10-12 minutes, giving it a stir now and then, until it's soft.
- Put It All Together
- Stir in fresh lemon juice and put the salmon back in the pan. Let everything warm up together for 5-6 minutes on low heat. Scatter parsley on top and squeeze on extra lemon before you serve it.
Getting It Just Right
After trying this meal many times I've picked up some useful tips. Always cook the salmon first because it leaves tasty bits in the pan that make everything better. Watch the orzo while it cooks and stir it so it won't stick. And don't forget that final squeeze of lemon at the end it really wakes up all the flavors.
Storing Your Leftovers
This dish tastes best right away but stays good in the fridge for a couple days too. When you warm it up add a little broth to bring back the creamy sauce and heat it slowly so the salmon doesn't get tough. The flavors actually get even better overnight so you can look forward to the extras.
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Frequently Asked Questions
- → Why not cook the salmon all the way at first?
The salmon finishes cooking when added back with the orzo. This gentle method keeps it moist and avoids overcooking.
- → What’s the point of coconut milk?
Coconut milk brings creaminess to the sauce while allowing the dish to stay dairy-free if needed. Its subtle sweetness ties everything together.
- → Why keep stirring the orzo?
Frequent stirring stops the orzo from sticking to the bottom or clumping and helps it cook evenly in the liquid.
- → Can I try other veggies instead?
Sure! Swap the kale and peas for any quick-cooking vegetables. Just tweak the time to suit the veggies you pick.
- → Why remove extra oil after cooking the salmon?
Getting rid of extra oil keeps the dish light and lets the fresh lemon and herb flavors come through better.