Save It This bright and satisfying Lemon Dill Orzo with Salmon comes together in barely over half an hour and offers the ultimate blend of weeknight ease and Mediterranean flavors. Flaky roasted salmon meets creamy lemon-dill orzo tossed with pops of sweet peas—every bite feels like a little dinner escape. It is my go-to when I want something nourishing and fresh that feels special but never fussy.
My family loves how the lemon and dill brighten up this meal and I have made it for last-minute dinner guests more than once. There is never a single bite left and even my pickiest kid asks when we can have it again.
Ingredients
- Salmon fillets: Provide tender protein and bake up beautifully without fuss. Choose the freshest center-cut fillets for the best texture and flavor
- Olive oil: Brings a silky finish and keeps salmon moist. Look for extra-virgin for its fruity notes
- Orzo pasta: Gives a creamy, risotto-like base in far less time
- Unsalted butter: Enhances richness without overpowering lemon and herbs. Pick a European-style for extra creaminess if you like
- Garlic and shallot: Build depth and an irresistible aroma. Fresh and finely chopped for the best results
- Frozen peas: Add sweet contrast and color. Use the brightest green peas you can find for the freshest snap
- Lemon zest and juice: Deliver major brightness and keep the dish lively. Always zest before juicing and use an unwaxed lemon if possible
- Fresh dill and parsley: Add vibrant flavor and a pop of green. Bunches with perky leaves signal freshness
- Low-sodium broth: Binds everything and keeps orzo from drying out. Choose chicken or vegetable according to your preference or dietary needs
- Dry white wine: Boosts the flavor complexity. Pick one you would drink for best results but it is always optional
- Heavy cream: Brings everything together with silkiness but you can swap in Greek yogurt for lightness
- Lemon slices and extra herbs: On top make the dish look as good as it tastes. Always garnish right before serving
Instructions
- Pat and Season the Salmon:
- Dry the salmon fillets gently with a paper towel. Season both sides generously with salt and freshly ground black pepper. This step helps develop a golden crust and keeps the fish moist during roasting.
- Sear the Salmon:
- Heat olive oil in a large ovenproof skillet on medium-high heat. Place the salmon, flesh side down, and sear for about two to three minutes until the surface is golden and lightly crisp. Flip the fillets over for even cooking.
- Roast the Salmon:
- Transfer the skillet with salmon to a preheated oven at two hundred degrees Celsius. Roast for seven to nine minutes until the salmon is cooked through but very tender in the center. Once done, cover loosely with foil and set aside to rest.
- Cook the Orzo:
- As the salmon cooks, bring a large saucepan of salted water to a boil. Add the orzo and cook for about seven to eight minutes. Check for just tender and drain immediately so the orzo keeps its texture.
- Build the Flavor Base:
- Return the saucepan to medium heat and melt the butter. Add chopped shallot and minced garlic. Stir and cook gently for two minutes until they soften and release their aroma but do not brown.
- Combine and Simmer:
- Add the drained orzo back into the pan. Stir in peas, lemon zest, and pour over the broth. If using, pour in the white wine too. Allow the mixture to simmer for about two to three minutes to blend all the flavors together.
- Finish Creamy Orzo:
- Stir in the heavy cream for a silky finish, followed by the lemon juice, fresh dill, and parsley. Taste and season with extra salt and pepper if needed. Remove from heat once everything is just combined.
- Plate and Garnish:
- Divide the creamy orzo among plates or bowls. Place a salmon fillet on top of each. Garnish with lemon slices and a fresh sprinkle of dill and parsley. Serve immediately for best taste and texture.
Save It Fresh dill is probably my favorite part of this whole dish. I will never forget the first time my herb-loving daughter helped chop it for our family dinner it made both the orzo and the moment extra special. The way its aroma fills your kitchen is a memory in itself.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. If reheating, add a splash of broth or water to loosen the orzo before gently warming on the stove or in the microwave. Salmon is best enjoyed the first day but can be flaked and mixed into the orzo for lunch the next day.
Ingredient Substitutions
Swap the heavy cream for Greek yogurt or a dairy-free alternative to lighten things up. Use vegetable broth to keep it pescatarian or vegetarian. If you do not have fresh dill, a little dried dill can work in a pinch though the flavor will be milder. You can also use brown rice or another small pasta if orzo is not available.
Serving Suggestions
I love to serve this with a light green salad or a plate of roasted asparagus. The orzo is so creamy it acts almost like a risotto base, making every bite of salmon shine. If you have extra lemon, offer wedges at the table for more zing.
Cultural and Seasonal Context
This dish takes its inspiration from the breezy, herb-forward meals loved along the Mediterranean coast. Lemon and dill pair naturally with salmon in many northern cuisines too, making it a globally beloved classic. In spring or early summer, swap the peas for fresh asparagus tips or even fava beans.
Seasonal Adaptations
Add a handful of baby spinach, arugula, or snap peas in late spring for extra green goodness. Roasted cherry tomatoes bring color and sweetness in late summer. In winter, stir in chopped kale, letting it wilt in the broth for a deeper flavor.
Success Stories
I first made this dish for a friend who was new to eating fish and it won her over completely. Now it has become a regular part of our family rotation. It also works wonderfully as a meal to bring to new parents or share at casual dinner parties when you want to impress with very little stress.
Freezer Meal Conversion
Prepare the orzo base without cream and freeze in a sealed container. Defrost and reheat gently, adding a splash of broth and cream or yogurt just before serving. Salmon is best made fresh, but you can flake leftover cooked salmon into reheated orzo for a quick lunch.
Save It Savor the creamy orzo and vibrant salmon while everything is fresh and bright. A little sprinkle of extra herbs on top makes every bite pop.
Common Questions About Recipes
- → Can I substitute another fish for salmon?
Yes, other firm fish like trout or cod work well. Adjust cooking times as needed.
- → How do I make it dairy-free?
Omit heavy cream or replace with a non-dairy alternative, such as Greek yogurt or soy cream.
- → Is it possible to make in advance?
Orzo can be prepared ahead and gently reheated; cook salmon just before serving for best texture.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh, citrusy flavors.
- → Can I add extra vegetables?
Roasted asparagus, baby spinach, or steamed broccoli work well as tasty add-ins alongside peas.