A vibrant, creamy one-pan dish featuring perfectly seared salmon atop zesty lemon orzo, enriched with fresh kale and sweet peas. This wholesome, easy-to-make meal combines the rich flavors of seafood with a creamy, citrusy base, all cooked in a single skillet for minimal cleanup and maximum taste.
Why You’ll Love This Recipe
If you crave a hearty but healthy dinner with fresh ingredients and bold flavors, this one-pan lemon orzo with salmon will quickly become a staple. Orzo, a small rice-shaped pasta, cooks beautifully in creamy lemon sauce, complementing the rich, tender salmon and earthy kale. The peas add a burst of sweetness and color, making this dish as pleasing to the eye as it is to the palate.
What makes this recipe special is its simplicity — cooking everything in one pan means fewer dishes and faster cleanup, without sacrificing any of the freshness or flavor. Plus, it’s packed with protein, vitamins, and healthy fats, making it perfect for busy weeknights or when you want an impressive meal without hours in the kitchen.
 Ingredients (US Measurements) – Serves 4
For the Salmon:
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4 salmon fillets (4–6 oz each), skin-on or skinless (choose wild-caught for best flavor)
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1 tbsp olive oil
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1 tsp paprika (smoked or sweet based on preference)
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1 tsp dried parsley
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½ tsp garlic powder
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¼ tsp smoked paprika (optional, adds depth)
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Salt and black pepper, to taste
For the Lemon Orzo:
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1 cup dry orzo pasta
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2 cups shredded kale (stems removed for tenderness)
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1 cup frozen peas (thawed for quicker cooking)
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2 cups low-sodium vegetable broth (homemade or store-bought)
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1 cup full-fat coconut milk (for creaminess and subtle sweetness)
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1 tbsp butter (dairy or plant-based for richness)
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2 shallots, finely diced (adds sweetness and aroma)
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2 cloves garlic, minced (essential flavor base)
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Juice and zest of 1 fresh lemon (for bright citrus notes)
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½ tsp salt, plus extra to taste
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½ tsp freshly ground black pepper
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¼ tsp chili flakes (optional, for a gentle heat)
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Fresh parsley, chopped (for garnish)
 Instructions: Step-by-Step
Stage 1: Season and Sear the Salmon
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Prepare the spice rub: In a small bowl, combine 1 tsp paprika, 1 tsp dried parsley, ½ tsp garlic powder, ¼ tsp smoked paprika, salt, and pepper. This mixture will create a fragrant, flavorful crust on your salmon.
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Coat the salmon: Pat the salmon fillets dry with paper towels (this helps get a nice sear). Rub the spice mixture evenly over both sides of each fillet.
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Heat the skillet: Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat and add 1 tbsp olive oil. Allow the oil to shimmer but not smoke.
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Sear the salmon: Carefully lay the fillets in the hot skillet skin-side down (if skin-on). Let cook undisturbed for 3–4 minutes until the skin is crisp and golden brown. Flip the fillets gently and sear the other side for another 3–4 minutes until the salmon is just cooked through but still moist and flaky inside. Remove the salmon from the skillet and set aside on a warm plate.
Pro tip: If your fillets are thick, finish them in a preheated oven at 350°F for 3–5 minutes after searing to ensure even cooking.
Stage 2: Prepare the Lemon Orzo Base
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Melt butter and sauté aromatics: Using the same skillet (wipe off any burnt bits if needed), melt 1 tbsp butter over medium heat. Add the diced shallots and sauté for about 2 minutes until soft and translucent. Then add the minced garlic and cook for an additional minute until fragrant.
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Toast the orzo: Add the dry orzo to the skillet and stir well, letting it toast lightly for 2–3 minutes. This step gives the pasta a nutty flavor and prevents it from sticking.
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Add liquids and seasoning: Pour in 2 cups vegetable broth and 1 cup coconut milk. Stir in the lemon zest, ½ tsp salt, ½ tsp pepper, and ¼ tsp chili flakes if using. Give everything a good stir to combine.
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Simmer covered: Lower the heat to medium-low, cover the skillet, and let the orzo cook gently for 10–12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The orzo should absorb the liquid and become tender, creating a creamy base.
Tip: If the liquid absorbs too quickly before the orzo is tender, add a splash more broth or water and continue cooking.
Stage 3: Incorporate Greens and Finish Cooking
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Add kale and peas: Stir in 2 cups shredded kale and 1 cup peas into the orzo. Cover and cook for another 2–3 minutes until the kale is wilted and peas are warmed through. The kale adds a slight bitterness and hearty texture, balancing the creaminess.
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Return salmon to pan: Nestle the cooked salmon fillets on top of the orzo and greens. Cover the skillet again and cook for 5–6 minutes over low heat until the salmon is warmed through and the flavors meld.
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Final touches: Remove the skillet from heat. Drizzle fresh lemon juice over the dish and sprinkle chopped fresh parsley for a bright, herbal finish.
 Preparation & Cooking Time
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
 Nutritional Information (Approximate)
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Calories: 520–550 kcal per serving
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Protein: High, thanks to salmon
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Healthy fats: From olive oil, salmon, and coconut milk
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Fiber and vitamins: From kale, peas, and lemon zest
 Tips & Variations
Olive Oil vs. Butter
For a dairy-free option, use olive oil or coconut oil instead of butter. This keeps the dish creamy but lighter and suitable for those with lactose intolerance.
Swap Your Greens
If kale isn’t your favorite, spinach, Swiss chard, or even broccoli florets work beautifully. Adjust cooking times slightly based on your greens’ tenderness.
Boost Flavor with White Wine
Add a splash (about ¼ cup) of dry white wine when sautéing the shallots and garlic to add acidity and complexity. Let it reduce before adding liquids.
More Heat?
Increase the chili flakes or add a dash of your favorite hot sauce to the orzo for an extra kick.
Crunch Factor
Top the finished dish with toasted pine nuts or slivered almonds for added texture contrast.
Protein Alternatives
Try swapping salmon for seared chicken breasts or firm tofu for a vegetarian twist.
Meal Prep Friendly
Prepare the lemon orzo base ahead of time and store separately. Reheat gently and add freshly seared salmon when ready to serve for a quick meal.
How to Serve
This lemon orzo and salmon dish pairs wonderfully with a crisp green salad, steamed asparagus, or crusty garlic bread to soak up any extra sauce. For a low-carb option, substitute orzo with cauliflower rice, adjusting liquid quantities accordingly.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw completely and pat dry before seasoning and searing for best results.
What if I don’t have coconut milk?
You can substitute with heavy cream, half-and-half, or your favorite non-dairy milk like almond or cashew, but coconut milk adds a unique richness.
Can I make this recipe gluten-free?
Traditional orzo contains gluten, but you can use gluten-free orzo or substitute with quinoa or rice pasta.
Final Thoughts
The One-Pan Lemon Orzo & Salmon is an easy yet elegant dish that balances creamy, tangy, and savory flavors with vibrant greens and tender seafood. It’s a perfect recipe for busy home cooks seeking a healthy, flavorful, and fuss-free dinner. The single skillet method saves time and cleanup, while the fresh herbs and lemon juice brighten each bite. Whether it’s a weeknight meal or a dinner party centerpiece, this dish promises satisfaction for every palate.