Salmon with lemon orzo pairs pan-seared fillets with spinach, lemon juice, and a Parmesan finish. The pasta cooks in a separate pot while the fish browns, then everything comes together in the skillet.
Expect tender pasta with a light lemon coating rather than a heavy cream sauce. This recipe makes four portions, each with one salmon fillet and a quarter of the orzo mixture.
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Why This Recipe Works
Cooking the pasta separately makes its texture easy to control. The skillet then picks up the spinach and lemon without keeping the salmon over the heat longer than it needs. Parmesan goes on at the end for a savory finish.
Ingredients for Salmon with Lemon Orzo
Main Ingredients
- 4 salmon fillets, thawed, skin-on or skinless
- 1 cup orzo pasta, dry
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, for serving
- 1 lemon, zested and juiced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
As Needed
- water, for boiling orzo
How to Make Salmon with Lemon Orzo
1. Start the pasta. Bring a pot of water to a boil and cook the dry orzo according to its package, stopping when it is tender with a little resistance in the center. Before draining, save some of the cooking water. Its starch helps loosen pasta that has clumped while you finish the fish.
2. Brown the salmon. Pat the fillets dry and season them with salt and pepper. Heat 1 tablespoon of the oil over medium heat in a large skillet; the fish should sizzle gently when it touches the pan. Start skin-side down if the skin is attached, and allow about 4–5 minutes per side, adjusting for thickness. Lift the fillets out as soon as their thickest centers reach 145°F; extended cooking makes the flesh dry.
3. Finish the orzo. Add the remaining tablespoon of oil and the spinach to the skillet. Stir over medium heat for about 1–2 minutes, until the leaves collapse but retain their green color. Add the drained orzo, lemon zest, and juice. Toss for another minute or two, adding reserved pasta water a tablespoon at a time if the pasta looks dry. You want a loose coating, not liquid pooling around the grains.
4. Bring it together. Turn off the heat before placing the cooked salmon over the pasta. Scatter the half cup of Parmesan across the four portions. The warm orzo is enough to soften the cheese, and keeping the burner off protects the fish from another round of cooking.
How to Serve
Serve the fish over the pasta with the lemon coating spooned around it. A simple green salad makes a fresh side; the orzo already supplies the starch.
Storage and Reheating
Refrigerate leftover salmon with lemon orzo promptly in covered shallow containers at 40°F or below and use within 2 days. Reheat cooked portions to 165°F; a little water helps loosen pasta or sauce that has thickened in storage. See federal cold-storage guidance for more details.
Tips and Variations
- Use similarly thick fillets so they finish at approximately the same time.
- Taste after adding the lemon and Parmesan before adding more salt.
- Rice or quinoa can accompany the fish, but cook either separately according to its own directions.
Frequently Asked Questions
Can I use frozen salmon?
Yes, thaw it in the refrigerator first. Dry the surface thoroughly before it goes into the skillet.
Should I remove the skin?
Either skin-on or skinless fillets work. Leave cooked skin on the plate if you prefer not to eat it.
Can I replace the Parmesan?
You can leave it out for a lighter finish. The lemon and spinach still flavor the pasta, though the dish will be less savory.
More Recipe Ideas
- Baked Salmon with Garlic Mayo
- Easy Air Fryer Salmon Rice Bowl
- Easy Lemon Bundt Cake
- Air Fryer Salmon Bites
Salmon with Lemon Orzo and Spinach
Ingredients
Main Ingredients
- 4 salmon fillets thawed, skin-on or skinless
- 1 cup orzo pasta dry
- 2 cups fresh spinach roughly chopped
- 1/2 cup grated Parmesan cheese for serving
- 1 lemon zested and juiced
- 2 tablespoons olive oil divided
- Salt and pepper to taste
As Needed
- water for boiling orzo
Instructions
Method
- Boil 1 cup dry orzo in water according to package directions until al dente. Reserve 1/2 cup cooking water, then drain.
- Season 4 salmon fillets with salt and pepper; heat 1 tablespoon olive oil in a large skillet over medium heat. Cook skin-side down first, if applicable, for about 4–5 minutes per side, until the thickest centers reach 145°F; transfer to a plate.
- Add the remaining 1 tablespoon oil and 2 cups spinach; cook over medium heat for 1–2 minutes until wilted. Stir in the orzo and the zest and juice of 1 lemon for 1–2 minutes, adding reserved pasta water by the tablespoon as needed.
- Remove the skillet from the heat and place the salmon over the orzo. Divide into 4 portions and distribute 1/2 cup Parmesan over them.
Notes
- Refrigerate promptly at 40°F or below; use within 2 days.
- Reheat cooked leftovers to 165°F.
