Mediterranean Salmon Recipe with Orzo
A stovetop salmon dinner that comes together in one pan, with golden seared salmon resting on top of tomato and red pepper orzo loaded with olives, capers, zucchini, and onion. It's light, packed with protein, and ready in about 45 minutes with only one pan to clean.
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Servings: 4 servings
Equipment
Ingredients
To cook the salmon
- 4 Skinless salmon filets about 5 ounces each
- 1 tablespoon Olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Cracked black pepper
Orzo Ingredients
- 1 tablespoon Olive oil
- 1 medium Zucchini diced into half moons
- 1 medium Yellow onion diced
- 3 Cloves garlic minced
- 1 cup Orzo pasta
- ½ cup Roasted red peppers drained and chopped
- 14.5 ounces Canned diced tomatoes juices reserved
- 2 cups Chicken broth low sodium preferred
- 1 teaspoon Dried oregano
- ¼ teaspoon Red pepper flakes
- ⅓ cup Kalamata olives pitted and halved
- 2 tablespoon Capers drained
- ¼ teaspoon Kosher salt
- ¼ teaspoon Cracked black pepper
- 2 tablespoon Fresh squeezed lemon juice
- 2 tablespoon Fresh parsley chopped
Instructions
- Pat the salmon fillets dry with a paper towel. Season both sides with the salt and pepper.4 Skinless salmon filets, ½ tsp Kosher salt, ¼ tsp Cracked black pepper
- Heat 1 tablespoon olive oil in a large skillet over medium high heat for about 2 minutes, until it shimmers. Add the salmon fillets, flesh side down first, and sear for 3 to 4 minutes without moving them. Flip carefully and sear the other side for another 2 to 3 minutes or until the internal temperature reaches 110°F to 115°F. The salmon should be golden on the outside but still slightly underdone in the very center at this point, since it will finish cooking later in the warm orzo.1 tbsp Olive oil
- Remove the salmon from the skillet and set it aside on a plate.
- In the same skillet, add 1 tablespoon olive oil and the diced onion. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent.1 tbsp Olive oil, 1 medium Yellow onion
- Add the zucchini and cook for another 2 minutes, just until it starts to soften but still has a little bite. Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.1 medium Zucchini, 3 Cloves garlic
- Add the dry orzo to the skillet and stir for about 1 minute, letting it toast slightly in the pan drippings.1 cup Orzo pasta
- Stir in the chopped roasted red peppers, diced tomatoes with their juices, chicken broth, oregano, and red pepper flakes. Scrape the bottom of the pan as you stir to lift up any browned bits left from searing the salmon, since that's where a lot of the flavor is hiding. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover the pan.½ cup Roasted red peppers, 14.5 ounces Canned diced tomatoes , 2 cups Chicken broth, 1 tsp Dried oregano, ¼ tsp Red pepper flakes
- Cook for 9 to 11 minutes, stirring once or twice to keep the orzo from sticking to the bottom of the pan. The orzo is done when it's tender but still holds its shape, and most of the liquid has been absorbed into a slightly saucy consistency rather than a dry one. If the orzo looks dry before it's fully tender, add a splash more broth or water and continue cooking.
- Stir in the kalamata olives and capers. Taste the orzo and adjust the salt and pepper as needed.⅓ cup Kalamata olives, 2 tbsp Capers, ¼ tsp Kosher salt, ¼ tsp Cracked black pepper
- Nestle the seared salmon fillets back into the orzo, on top rather than pushed under, and cover the pan again. Let everything sit over low heat for 3 to 4 minutes, just until the salmon is heated through and reaches an internal temperature of 145°F at the thickest part. Remove the pan from the heat.
- Squeeze the fresh lemon juice over the entire skillet and sprinkle with chopped parsley before serving directly from the pan.2 tbsp Fresh squeezed lemon juice, 2 tbsp Fresh parsley
This step matters because any extra moisture on the surface of the fish will steam instead of sear, and you will end up with pale, soft salmon instead of a golden crust.
Notes
Storage: Store leftover Mediterranean salmon orzo in an airtight container in the refrigerator for up to 3 days. For best texture, store the salmon and orzo together is fine, but keep portions in shallow layers rather than one deep stack so the orzo doesn't continue absorbing liquid and turning mushy.
Reheat/Warming: Reheat Mediterranean salmon orzo gently on the stovetop over medium low heat with a splash of broth or water to loosen the orzo, stirring often. Microwave reheating works in 30 second bursts, stirring between each, to avoid overcooking the salmon. Salmon may appear more gray after microwaving.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 40g | Protein: 42g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 1631mg | Potassium: 1368mg | Fiber: 4g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 35mg | Calcium: 110mg | Iron: 4mg