One-pan salmon with lemon orzo and seasonal greens
If you’re looking for an easy one-pan salmon dinner, this lemony salmon orzo dish is one of my weeknight staples.
It’s ready in 30 minutes and works great with whatever produce is in season.
And when I say “one pan,” I mean it. I run a small business. I do not have time for a pile of dishes on a Tuesday. 😅
I love that this recipe feels a little elevated, but it’s actually very simple. It’s also a great option if you’re new to cooking fish. I promise, it’s hard to mess up.
If you love salmon, lemon, and greens as much as I do, I hope this one makes it into your regular dinner rotation.
Why I love this recipe
This is one of those recipes that earns its spot in your regular rotation because it checks a lot of boxes:
Feels “elevated” without extra effort
Low on dishes
Works with different seasonal vegetables
Helps you use up any lingering greens and reduce food waste
It’s the kind of recipe that helps you actually use what you buy, especially when you’re shopping seasonally.
How to adapt this recipe with the seasons
This dish is meant to change throughout the year, depending on what’s available locally. That’s part of what makes it a go-to.
Greens
This recipe uses 5 ounces of greens, the size available on the online store and at the farmers market, easy to shop for.
It’s also perfect for using up greens that are a little too tired for salad, so you can reset your fridge.
Spinach (early spring & late fall)
Slightly sweet and earthy
More structure than store-bought spinach
Chop into bite-sized pieces before adding
Local spinach tends to hold up better when cooked. It shrinks down, but it doesn’t disappear into nothing.
Arugula (late spring through fall)
Peppery and bright
Pairs beautifully with lemon and salmon
Mellow once cooked
If you’re new to arugula, this is a great way to try it. It adds a boost of flavor without overpowering the dish. Lemon, salmon, and arugula are pretty much the dream team, in my opinion.
Alliums
Alliums are the onion family, and this recipe is the perfect opportunity to experiment with seasonal swaps.
Onions
Fall–Winter: Cured yellow onions
May: White part of green onions
June–July: Spring or sweet onions
Earlier-season onions are milder and cook faster, so reduce sauté time slightly.
Garlic
May: Green garlic (use up to a full stalk, sliced thin or minced)
June: Garlic scapes (2–3, finely chopped)
July: Fresh garlic
Fall–Winter: Cured garlic cloves
Green garlic and scapes are milder than cured garlic, so don’t be afraid to use more.
One-Pan Salmon with Lemon Orzo and Seasonal Greens
Inspired by Serving Dumplings
Ingredients:
Salmon
2 skinless salmon fillets
¼ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp garlic powder
1 Tbsp olive oil
1 tsp unsalted butter
Orzo
1 yellow onion, finely chopped
1 garlic clove, minced (use more if small)
1 cup orzo pasta
1 tsp dried thyme
½ tsp salt, divided
½ tsp coarsely ground black pepper
3 cups chicken broth
5 oz seasonal greens, lightly chopped
Juice of ½ lemon
½ cup grated parmesan
Optional: Extra black pepper, red pepper flakes for serving
Directions:
Mix garlic powder, paprika, salt, and pepper. Season both sides of the salmon.
Pat salmon dry. Heat olive oil and butter over medium-high in a large nonstick skillet.
Sear salmon about 4 minutes per side. Remove and set aside.
Reduce heat to medium. Add onion and cook 2 minutes until softened. Add garlic and cook 1 minute.
Stir in thyme, salt, and pepper. Add orzo and toast for 1 minute.
Add broth. Bring to a light boil, then simmer uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed.
Add greens. Stir and cook until wilted (about 2 minutes for spinach; just fold in arugula).
Stir in lemon juice and parmesan. Add a splash of broth if needed. Taste and adjust salt.
Return salmon to the pan and heat 2–3 minutes.
Serve with extra black pepper and red pepper flakes if desired.
