Go Back
Homemade Salmon Aglio e Olio with Lemon Parmesan Orzo. recipe photo
Print Recipe Save it for later

Salmon Aglio e Olio with Lemon Parmesan Orzo.

A bright, garlicky lemon-parmesan orzo paired with pan-seared salmon for a simple weeknight dinner.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons unsalted butter
  • 16 ounces dry orzo pasta
  • 32 ounces chicken or vegetable stock
  • kosher salt and pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons dried parsley
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 salmon filets
  • 1 to 2 tablespoons olive oil
  • chopped fresh parsley, for topping

Instructions

  • Melt the butter in a medium saucepan over medium heat.
  • Add the dry orzo and toast, stirring frequently, for 2–3 minutes until lightly fragrant.
  • Pour in the stock and add a pinch of kosher salt and pepper, then bring to a boil.
  • Reduce heat to a simmer, cover, and cook 12–15 minutes, stirring once or twice, until the liquid is absorbed and orzo is tender.
  • Remove from heat and stir in the Parmesan, lemon juice, and lemon zest until creamy; adjust seasoning to taste.
  • In a small bowl, combine dried parsley, dried minced garlic, garlic powder, crushed red pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to make the salmon seasoning.
  • Pat salmon filets dry with paper towels and season both sides with the prepared seasoning.
  • Heat 1–2 tablespoons olive oil in a cast-iron or nonstick skillet over medium heat until shimmering.
  • Add the salmon, sear skin-side up or presentation side down for 2–3 minutes, then gently flip and cook 3–5 minutes more until opaque and cooked through.
  • Serve the salmon over the lemon Parmesan orzo and garnish with chopped fresh parsley.

Equipment

  • Saucepan
  • Measuring Cups and Spoons
  • skillet (cast-iron or nonstick)
  • Mixing Bowl
  • Spatula or tongs
  • Grater

Notes

  • Toast the orzo briefly for a nuttier flavor.
  • Stir the orzo occasionally while simmering to prevent sticking.
  • Adjust crushed red pepper to control heat.
  • Use a thermometer to check salmon—125–135°F for medium doneness.