One Pot Salmon & Orzo —Fresh, Creamy, and So Simple
This healthy, one-pot recipe is perfect for your next weeknight meal!
Salmon is seared, then cooks perfectly nestled on top of a creamy, hands-free, risotto-style orzo. At the end, the vegetables steam to tender-crisp perfection — all in just one dish to wash!
Overview:
1. Sear the Salmon
Start by searing the salmon until golden — this locks in flavor and gives it that crisp, restaurant-style finish.
2. Toast the Orzo
Sauté shallots, then toast the dry orzo in the same pan for a few minutes to add nutty, risotto-style flavor.
3. Simmer & Layer
Add broth, tomatoes, and Parmesan. Once the orzo is nearly tender, nestle the salmon and veg on top.
4. Serve
Cover and let everything finish cooking together. Toss, plate, and serve with basil and lemon.
Knead to Know
Save time with skinned salmon
Buy your salmon from the butcher already portioned and skinned — it saves prep time at home and ensures perfectly even fillets for this one-pot recipe. You can request the butcher to skin and piece of fish at the counter, and to portion it up based on how many people you’ll be serving.
Recipe:
One Pot Salmon & Orzo
Yield: 4 servings
Difficulty: Easy weeknight meal
Time: About 20 minutes active time, 30 minutes to mouth
A creamy, one-pot salmon and orzo dinner made with seared salmon, tender vegetables, and lemon-basil flavor. This healthy weeknight meal comes together in about 30 minutes — no separate sides or extra pans required.
Ingredients
1.5–2 lb salmon, skin removed and cut into 4 fillets
2 tbsp olive oil
1 shallot, finely diced
1 lb orzo pasta
1 pint cherry tomatoes, halved
4½ cups broth
1/2 C grated Parmesan
2 small zucchini, cut lengthwise, then sliced
1 bunch asparagus, woody stems removed and cut into thirds
2 tbsp capers
Lemon slices and fresh basil leaves, for garnish
Equipment
Dutch oven
Method
Step 1:
Sear the salmon: Heat olive oil in a Dutch oven over medium-high heat until shimmering — it should sizzle when you dip the end of a wooden spoon handle in the oil.
Sear the salmon for about 2 minutes per side, until browned.
Transfer to a plate, cover with foil, and set aside.
Step 2:
Toast the orzo: In the same pan (keep the heat on), add the shallot and sauté until translucent.
Stir in the dry orzo and toast for a few minutes, stirring frequently, until golden brown.
Step 3:
Cook the orzo: Stir in the cherry tomatoes, broth, and grated Parmesan. Cover and cook on medium-low heat for about 8 minutes, until the orzo is about 4 minutes shy of al dente (or 4 minutes left the cook time listed on the orzo package). There should be a small amount of broth remaining on top at this point, which will finish cooking the salmon and create a creamy sauce on the orzo at the end of the cooking time.
Add the salmon and vegetables: Nestle the seared salmon fillets into the orzo. Immediately top with the zucchini, asparagus, and capers. Cover and cook for another 4 minutes.
Check the salmon: Test the temperature — it should reach at least 145°F (USDA minimum) or about 135°F if you prefer it medium-rare. Once cooked, carefully remove the salmon fillets and set aside.
Step 4:
Finish and serve: Toss the orzo and vegetables together in the pot. Serve with the salmon on top, garnished with lemon slices, basil, and extra Parmesan if desired.
Let Me Know If You Try It!
I’d love to hear how your One Pot Salmon & Orzo turns out! Drop a comment below or tag me on social media — let me know your tweaks, favorite veggies, or if you added a little extra lemon for brightness. Happy cooking!
