One-Pan Lemon-Dill Salmon Skillet Orzo

Ingredients (Serves 4)

• 1 lb (450 g) salmon fillets, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 small onion or shallot, finely chopped
• 1½ cups dry orzo
• 3¾ to 4 cups low-sodium broth (chicken or veggie) The Washington Post
• 1 cup frozen peas, no thaw needed
• Zest and juice of 1 lemon
• ¼ cup fresh chopped dill (or 1½ tsp dried)
• Optional: grated Parmesan, more dill, salt & pepper to finish

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Instructions

1. Sear the salmon pieces in 1 tbsp oil over medium-high heat just until golden (they’ll finish in the sauce). Remove and set aside.

2. In the same skillet, add remaining oil, onion, and garlic—sauté ~1–2 min.

3. Toast orzo briefly with aromatics (~1 min), stirring to coat. The Washington Post

4. Pour in broth, lemon zest, and a pinch of salt. Bring to a simmer and cook 8–10 min, stirring occasionally, until orzo is al dente and liquid has reduced and thickened. The Washington Post

5. Stir in peas, lemon juice, dill, and Parmesan (if using). Nestle in salmon; simmer 1–2 more minutes until fish flakes and orzo is creamy.

6. Serve hot—garnish with extra dill, fresh lemon, and cracked black pepper.

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Quick Tips & Variations

• Veggie swap: Use spinach instead of peas for more green goodness.
• Spicy kick: Add a pinch of red pepper flakes during the simmer.
• Creamy boost: Stir in 2 tbsp cream cheese at the end for luxury.
• Protein swap: Try shrimp, tofu cubes, or white beans if salmon isn’t your thing.