Seriously, I get it. It’s that time of day, you’re tired, you’re hungry, and the last thing you want to do is make a huge mess in the kitchen. The thought of washing a mountain of pots and pans can make you want to just order a pizza.
But what if I told you that you could make a full, amazing meal in just one pan? And I’m talking about a good meal. Like salmon with crispy skin and creamy, lemony pasta. It sounds fancy, but it’s so not.
This is the meal that saves my weeknights all the time. It’s quick, it uses one skillet, and it tastes like something you’d get at a nice restaurant. So let’s make dinner easy tonight.
What You’ll Need
Here is everything you are going to need to get this dish on the table. It’s not a long list, and most of it is probably stuff you already have hanging around.
| Category | Ingredient | Amount |
|---|---|---|
| Protein | Salmon fillets | 4 (about 6 oz each) |
| Pantry | Orzo pasta | 1 ½ cups |
| Chicken or Veggie Broth | 3 cups | |
| Olive oil | 2 tablespoons | |
| Garlic | 3 cloves, minced | |
| Produce | Lemon | 1, juiced & zested |
| Fresh Dill | ¼ cup, chopped | |
| Spices | Salt | To taste |
| Black pepper | To taste |
Tools For the Job
You don’t need a bunch of special equipment for this. Just the basics will do the trick.
- A large skillet (12-inch is great), oven-safe if you have one
- A sharp knife
- Cutting board
- Measuring cups and spoons
- A spatula
How to Make It Happen
This is where the magic happens. Don’t worry, these steps are super simple. Just follow along and you’ll be fine.
Step 1: Get the salmon ready. Pat the salmon fillets completely dry with a paper towel. This is the secret to getting that skin nice and crispy. Season both sides with salt and pepper.
Step 2: Sear the salmon. Heat one tablespoon of olive oil in your skillet over medium-high heat. Place the salmon skin-side down. Let it cook for about 5-6 minutes without touching it. You’ll see the color change up the sides. Flip it and cook for another 2-3 minutes. Then take it out and set it on a plate.
Step 3: Start the orzo. In the same skillet, add the other tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until you can smell it. Then, add the dry orzo pasta and stir it around for a minute to toast it.
Step 4: Cook the orzo. Pour in the broth and bring it to a simmer. Let it cook for about 8-10 minutes, stirring sometimes, until most of the liquid is absorbed and the orzo is soft.
Step 5: Finish it up. Turn the heat down to low. Stir in the lemon juice, lemon zest, and fresh dill. Add salt and pepper if you think it needs it.
Step 6: Put it all together. Place the cooked salmon fillets right on top of the orzo in the skillet. Let it all warm up together for a minute or two. You can serve it right from the pan. See? Easy.
Pro Tips from My Kitchen
I’ve made this dish a LOT. Like, a lot a lot. Here are a few things I’ve learned that make it turn out perfect every time.
- Don’t Crowd the Pan: When you sear the salmon, make sure the fillets aren’t touching. If they are too close, they will steam instead of sear, and you’ll miss out on that crispy skin. Cook in two batches if you have to.
- Toast Your Orzo: That step where you stir the dry orzo in the pan for a minute? Don’t skip it. It gives the pasta a nutty flavor that makes the whole dish taste better. It’s a small step that makes a big difference.
- Lemon Juice at the End: Always add the lemon juice after you turn the heat down. If you add it when the pan is super hot, it can taste a little bitter. Adding it at the end keeps it tasting fresh and bright.
Swaps and Different Takes
You can totally change this recipe up based on what you have or what you like. It’s hard to mess up.
| If You Don’t Have… | You Can Use… | Notes |
|---|---|---|
| Salmon | Chicken thighs or shrimp | Cook chicken all the way through. Add shrimp at the very end. |
| Orzo | Rice or small pasta | Adjust your liquid and cooking time. |
| Fresh Dill | Fresh parsley | It will change the flavor, but still be good. |
| Chicken Broth | Vegetable broth or water | Water will work, but broth adds more flavor. |
Want to add some veggies? Toss in a cup of frozen peas when you add the dill and lemon juice. Or, stir in a few big handfuls of spinach until it wilts.
What to Do with Leftovers
If you actually have leftovers, storing them is easy.
Just put the salmon and orzo in an airtight container in the fridge. It will stay good for up to 2 days.
To reheat, you can use the microwave. Or, you can put it back in a skillet with a splash of water or broth over low heat until it’s warmed up. The second way is better for the texture of the orzo.
Good to Know Stuff
Here is some extra info that might be helpful. I put it in a table to make it easy to see.
| Category | Information |
|---|---|
| For a Gluten-Free Diet | Use quinoa or gluten-free orzo. |
| For a Dairy-Free Diet | This recipe is already dairy-free! No changes needed. |
| Meal Pairings | A simple green salad or some steamed asparagus goes really well with this. |
| Time Saving Tip | Mince your garlic and chop your dill while the salmon is searing. |
Answering Your Questions
Here are some questions people ask a lot.
Q1. Can I use frozen salmon for this?
Ans: Yes, for sure. Just make sure it’s completely thawed before you start. And remember to pat it very, very dry with a paper towel. That part is important.
Q2. My orzo seems sticky. What did I do wrong?
Ans: You probably didn’t do anything wrong! Orzo has starch and can get a little creamy, which is part of what makes this dish good. If it’s too sticky for you, try stirring in an extra splash of broth or water to loosen it up.
Q3. Can I add other spices?
Ans: Of course. A pinch of red pepper flakes with the garlic would be great if you like a little heat. Some dried oregano would also work well with the lemon flavor.
Wrapping Up
So there you have it. A full, healthy meal that only uses one pan and is ready in no time. It’s proof that you don’t need a lot of time or a sink full of dishes to eat really well.
Give this one a try the next time you have a busy night. I think you’ll be surprised at how easy and good it is.
If you make it, let me know how it went in the comments! Or if you have any questions, just ask. I’m always happy to help.