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Seared Salmon with Lemon Orzo

Seared salmon with lemon orzo pairs crisp, skin-on fillets with buttery pasta brightened with lemon, Parmesan, and parsley. The salmon cooks in a skillet while the orzo simmers on the stovetop for a satisfying dinner.
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Prep Time 10 minutes
Cook Time 19 minutes
Resting time 3 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the lemon orzo
  • 6 cups water
  • 1 tablespoon kosher salt plus 3/4 teaspoon, divided
  • 1.5 cups orzo dry
  • 2 tablespoons unsalted butter
  • 1 lemon medium, zested and juiced
  • 0.33 cup Parmesan cheese finely grated
  • 2 tablespoons fresh parsley chopped
For the salmon
  • 4 salmon fillets 5-ounce, skin-on
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the orzo
  1. Bring the water and 1 tablespoon of the kosher salt to a boil in a 3-quart saucepan.
  2. Add the orzo and cook according to package directions, about 7–9 minutes, stirring occasionally, until al dente.
  3. Reserve 1/4 cup of the cooking water, then drain the orzo.
  4. Return the orzo to the saucepan and stir in the reserved cooking water, butter, lemon zest and juice, Parmesan, and parsley; cover to keep warm.
Sear the salmon
  1. Pat the salmon dry and season all over with the remaining 3/4 teaspoon kosher salt and the black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add the salmon skin-side down and cook for 5–6 minutes, until the skin is crisp and the fish is opaque about halfway up the sides.
  4. Flip the salmon and cook for 2–4 minutes, until the thickest part reaches 145°F.
  5. Transfer the salmon to plates and rest for 3 minutes.
  6. Serve with the lemon orzo.

Notes

For crisp skin, pat the salmon thoroughly dry before seasoning and place it skin-side down once the oil is shimmering. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for the best orzo texture. Use gluten-free orzo for a gluten-free variation.