20 Delicious Orzo Recipes with Salmon Savory

Dive into the world of orzo and salmon, where quick dinners meet gourmet flavors in your very own kitchen! Whether you’re craving something light and fresh or rich and comforting, our roundup of 20 delicious orzo recipes with savory salmon has got you covered. Perfect for busy weeknights or special occasions, these dishes promise to delight your taste buds and inspire your next meal. Let’s get cooking!

Creamy Garlic Orzo with Pan-Seared Salmon

Just imagine a dish that perfectly marries the creamy, comforting texture of orzo with the rich, flaky goodness of salmon, all brought together with the aromatic allure of garlic. This Creamy Garlic Orzo with Pan-Seared Salmon is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for crispiness
• 3 cloves garlic, minced (for a stronger flavor, add more)
• 2 tbsp unsalted butter
• 1 tbsp olive oil (or any neutral oil)
• 1.5 cups chicken broth (vegetable broth works too)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (freshly grated for best results)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place skin-side down in the skillet and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
3. Add orzo to the skillet and toast for 2 minutes, stirring frequently to coat with butter and garlic.
4. Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
5. Stir in heavy cream and Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper to taste.
6. Return salmon fillets to the skillet, nestling them into the orzo. Cover and let warm through for 2 minutes.
7. Garnish with chopped parsley before serving.

Marvel at the creamy texture of the orzo, perfectly complemented by the crispy-skinned salmon. The garlic infuses the dish with a depth of flavor that’s both sophisticated and comforting. Serve with a crisp white wine and a side of steamed asparagus for a complete meal that’s sure to impress.

Lemon Herb Orzo and Grilled Salmon

Brightening up any dinner table, this Lemon Herb Orzo and Grilled Salmon dish combines the zesty freshness of lemon with the earthy tones of herbs, all while the orzo provides a comforting base and the salmon adds a luxurious touch.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for crispiness
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon (zested and juiced, adjust to taste)
• 2 tbsp fresh dill, chopped (or substitute with parsley)
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 cups water or chicken broth (for richer flavor)

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F) to ensure even cooking of the salmon.
2. In a medium pot, bring 2 cups of water or chicken broth to a boil over high heat for the orzo, enhancing its flavor.
3. Add 1 cup of orzo to the boiling liquid, reduce heat to medium, and simmer for 9 minutes, stirring occasionally to prevent sticking.
4. While the orzo cooks, brush both sides of the salmon fillets with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Grill the salmon skin-side down first for 4 minutes, then flip and cook for another 3 minutes for a perfectly medium doneness.
6. Once the orzo is al dente, drain any excess liquid and stir in the remaining 1 tbsp olive oil, lemon zest, lemon juice, dill, and thyme for a vibrant herbaceous flavor.
7. Serve the lemon herb orzo on a plate, topped with the grilled salmon fillet. Garnish with additional dill and a lemon wedge for an extra zing.

Grilled to perfection, the salmon boasts a crispy skin and tender flesh that pairs beautifully with the fluffy, citrusy orzo. This dish is a delightful harmony of textures and flavors, perfect for a summer evening or a sophisticated weeknight dinner.

Spicy Tomato Orzo with Baked Salmon

Zesty flavors come together in this Spicy Tomato Orzo with Baked Salmon, a dish that promises a delightful harmony of heat, acidity, and richness. Perfect for a sophisticated weeknight dinner, it’s a testament to how simple ingredients can create a meal that’s both comforting and elegant.

Ingredients

• 1 cup orzo pasta (or any small pasta)
• 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for a smokier taste)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• 1/2 cup chicken broth (vegetable broth works too)
• Salt and freshly ground black pepper
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Season the salmon fillets with salt and pepper on both sides, then place them skin-side down on a baking sheet lined with parchment paper for easy cleanup.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork but remains moist inside.
4. While the salmon bakes, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
5. Stir in the orzo, toasting it lightly in the oil for 2 minutes to enhance its nutty flavor.
6. Add the diced tomatoes and chicken broth to the skillet, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
7. Season the orzo mixture with salt and pepper to taste, then divide it between two plates.
8. Top each serving of orzo with a baked salmon fillet and garnish with fresh basil leaves for a pop of color and freshness.

Every bite of this dish offers a contrast of textures, from the tender, flaky salmon to the slightly chewy orzo, all enveloped in a spicy, tomatoey sauce. Serve it with a crisp white wine to elevate the dining experience further.

Orzo Salad with Smoked Salmon and Dill

Flavorful and refreshing, this Orzo Salad with Smoked Salmon and Dill is a perfect blend of hearty grains and delicate seafood, ideal for a light lunch or a sophisticated side dish. The combination of smoky salmon and fresh dill creates a harmonious balance that’s both elegant and satisfying.

Ingredients

• 1 cup orzo pasta (uncooked)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup diced smoked salmon
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (adjust to taste)
• 1/4 cup red onion, finely diced
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
2. While the orzo cooks, heat olive oil in a small pan over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes, to soften its sharpness.
3. Drain the orzo and rinse under cold water to stop the cooking process and cool it down for the salad.
4. In a large mixing bowl, combine the cooled orzo, sautéed red onion, diced smoked salmon, and chopped dill. Drizzle with lemon juice and gently toss to combine all ingredients evenly.
5. Season the salad with salt and pepper to taste, remembering that the smoked salmon already adds a salty note.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Serve this Orzo Salad with Smoked Salmon and Dill chilled, garnished with additional fresh dill for a pop of color and flavor. The texture is wonderfully balanced, with the tender orzo contrasting the smoky, flaky salmon, while the lemon juice adds a bright, refreshing finish. Perfect for a summer picnic or as a elegant starter at your next dinner party.

One-Pot Orzo with Salmon and Spinach

Flavorful and effortlessly chic, this one-pot orzo with salmon and spinach marries the richness of the sea with the earthy tones of greens, all nestled in a bed of perfectly al dente pasta. It’s a dish that promises gourmet appeal with the convenience of minimal cleanup, ideal for both weeknight dinners and impressing guests.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb salmon fillet, skin-on (for crispiness, pat dry before cooking)
• 1 cup orzo pasta
• 2 cups fresh spinach (packed, roughly chopped if desired)
• 2 cloves garlic, minced (adjust to taste)
• 2 cups chicken broth (low-sodium recommended)
• 1/2 cup heavy cream (for richness, can substitute with coconut milk for dairy-free)
• Salt and pepper (to taste, but start with 1/4 tsp salt)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat until shimmering, about 2 minutes.
2. Season salmon fillet with salt and pepper, then place skin-side down in the skillet. Cook for 4-5 minutes until skin is crispy and golden. Flip and cook for another 3-4 minutes. Remove salmon and set aside.
3. In the same skillet, add orzo and toast for 1-2 minutes, stirring constantly, until lightly golden.
4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
5. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in heavy cream and spinach, cooking for another 2 minutes until spinach is wilted and orzo is al dente.
7. Return salmon to the skillet, nestling it into the orzo. Drizzle with lemon juice and cover for 1-2 minutes to warm through.
8. Serve immediately, garnished with grated Parmesan cheese if desired.

Offering a delightful contrast of textures, the crispy-skinned salmon flakes beautifully over the creamy orzo, while the spinach adds a fresh, vibrant touch. For an extra layer of flavor, consider topping with a sprinkle of fresh dill or a drizzle of extra virgin olive oil just before serving.

Orzo Pasta with Salmon and Creamy Pesto Sauce

Brimming with vibrant flavors and textures, this Orzo Pasta with Salmon and Creamy Pesto Sauce is a delightful dish that marries the richness of salmon with the freshness of pesto, all brought together with tender orzo. Perfect for a sophisticated weeknight dinner or a special occasion, it’s a recipe that promises to impress with minimal effort.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (about 6 oz each), skin-on for extra flavor
• 1/2 cup heavy cream
• 1/4 cup pesto sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tbsp fresh basil, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through. Remove from skillet and set aside.
3. In the same skillet, lower the heat to medium and add the heavy cream, pesto sauce, and reserved pasta water. Stir to combine and simmer for 2-3 minutes until the sauce thickens slightly.
4. Add the cooked orzo to the skillet with the creamy pesto sauce. Stir in the Parmesan cheese and lemon juice until well combined. Season with additional salt and pepper if needed.
5. Flake the cooked salmon into large pieces and gently fold into the orzo mixture.
6. Garnish with chopped fresh basil before serving.

Nowhere does simplicity meet elegance quite like in this dish, where the creamy pesto clings to each piece of orzo, and the salmon adds a luxurious touch. Serve it with a crisp white wine and a side of roasted vegetables for a meal that’s as beautiful as it is delicious.

Roasted Salmon with Orzo and Feta Cheese

Succulent and perfectly seasoned, this roasted salmon paired with orzo and feta cheese is a dish that promises to delight the senses with its harmonious blend of flavors and textures. Ideal for a sophisticated weeknight dinner or a special occasion, it’s a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 cup orzo pasta (or any small pasta)
• 1/2 cup crumbled feta cheese (for a creamy tang)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon, zested and juiced (adjust to taste)
• 2 cloves garlic, minced (for a aromatic punch)
• 1 tsp dried oregano (or fresh for more vibrancy)
• Salt and pepper (to season)
• 1/4 cup chopped fresh dill (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the salmon to perfection.
2. Season the salmon fillet with salt, pepper, and dried oregano, then drizzle with 1 tbsp of olive oil for a golden crust.
3. Place the salmon on a baking sheet lined with parchment paper and roast for 12-15 minutes, until the fish flakes easily with a fork.
4. While the salmon roasts, cook the orzo in boiling salted water according to package instructions, then drain and toss with the remaining olive oil, lemon zest, juice, and minced garlic for a flavorful base.
5. Gently fold in the crumbled feta cheese into the orzo, allowing it to slightly melt from the warmth of the pasta.
6. Serve the roasted salmon atop the orzo mixture, garnished with chopped fresh dill for a bright finish.

Flaky and moist, the salmon contrasts beautifully with the creamy orzo and the sharpness of the feta, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp white wine.

Orzo with Salmon and Sun-Dried Tomatoes

Whisking together the vibrant flavors of the Mediterranean, this dish combines tender orzo, succulent salmon, and the intense sweetness of sun-dried tomatoes for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for extra flavor
• 1/4 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 1 tbsp reserved sun-dried tomato oil (or olive oil)

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
3. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute.
5. Return the cooked orzo to the skillet. Add the lemon juice and half of the chopped parsley. Toss everything together to combine and heat through. Season with additional salt and pepper if needed.
6. Flake the cooked salmon into large chunks and gently fold into the orzo mixture.
7. Garnish with the remaining parsley before serving.

Ample in texture and flavor, this dish offers a delightful contrast between the creamy orzo, the flaky salmon, and the chewy sun-dried tomatoes. Serve it warm with a side of steamed greens or a crisp white wine to elevate the dining experience.

Garlic Butter Orzo with Salmon and Asparagus

On a bustling evening, nothing soothes the soul quite like a dish that marries simplicity with sophistication. This Garlic Butter Orzo with Salmon and Asparagus is a testament to the beauty of combining tender, flaky salmon with the earthy crispness of asparagus, all nestled in a bed of orzo luxuriously coated in garlic butter.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for extra flavor
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 2 cloves garlic, minced (or 1 tsp garlic powder for a quicker option)
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper, freshly ground preferred
• 1 tbsp olive oil, or any neutral oil
• 1/2 lemon, juiced (about 1 tbsp)
• 1/4 cup grated Parmesan cheese, optional for serving

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Add the asparagus to the skillet and sauté for 3-4 minutes until bright green and tender-crisp. Season with a pinch of salt and pepper.
6. Return the cooked orzo to the skillet with the asparagus. Add the lemon juice and toss everything together until well combined and heated through.
7. Divide the orzo mixture between two plates, top with the salmon fillets, and sprinkle with Parmesan cheese if desired.

Yielded is a dish where the creamy orzo contrasts beautifully with the crisp asparagus and succulent salmon, each bite infused with the rich, aromatic garlic butter. For an extra touch of elegance, garnish with lemon wedges and a sprinkle of fresh dill.

Orzo Risotto with Salmon and Mushrooms

Gracefully blending the creamy texture of traditional risotto with the delicate flavors of orzo, this dish elevates weeknight dining to a gourmet experience. Garnished with perfectly seared salmon and earthy mushrooms, it’s a harmonious dish that promises to impress.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil (or any neutral oil)
• 1/2 lb salmon fillet, skin removed
• 1 cup mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 3 cups chicken broth, warmed
• 1/4 cup white wine (optional, for deglazing)
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper, adjust to taste
• Fresh dill, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add orzo and toast for 2-3 minutes, stirring frequently, until golden.
2. Push orzo to the side of the skillet. Add salmon and cook for 3 minutes per side, or until just cooked through. Remove salmon and set aside.
3. In the same skillet, add mushrooms and garlic. Sauté for 4-5 minutes until mushrooms are tender.
4. Deglaze the skillet with white wine, scraping up any browned bits. Let simmer until wine is nearly evaporated.
5. Begin adding warm chicken broth to the orzo, 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes.
6. Once orzo is creamy and al dente, stir in Parmesan cheese and butter until melted. Season with salt and pepper.
7. Flake the cooked salmon into large pieces and gently fold into the orzo along with the mushrooms.
8. Garnish with fresh dill before serving.

Zesty and rich, this orzo risotto offers a delightful contrast of textures, from the creamy pasta to the flaky salmon. Serve it in shallow bowls with a side of crisp white wine for an elegant meal that’s as visually appealing as it is delicious.

Orzo with Salmon and Lemon Cream Sauce

Delight in the harmonious blend of flavors and textures with this exquisite orzo dish, where tender salmon meets a velvety lemon cream sauce, creating a meal that’s as nourishing as it is indulgent.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (about 6 oz each), skin-on for extra flavor
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, adjust to taste
• 2 tbsp fresh dill, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
4. Stir in the cooked orzo and Parmesan cheese until well coated in the sauce. Season with salt and pepper to taste.
5. Divide the orzo mixture between plates, top with the salmon fillets, and garnish with fresh dill.

Gracefully balanced, the creamy orzo complements the rich salmon, while the lemon adds a bright contrast. Serve this dish with a crisp white wine to elevate the dining experience.

Baked Salmon with Orzo and Artichokes

Revered for its simplicity and elegance, this baked salmon with orzo and artichokes is a harmonious blend of flavors and textures, perfect for a sophisticated yet comforting meal. The dish marries the richness of salmon with the lightness of orzo and the tangy bite of artichokes, creating a balanced plate that’s as nutritious as it is delicious.

Ingredients

• 1 lb salmon fillet, skin-on (for extra flavor and crispiness)
• 1 cup orzo pasta (or any small pasta if preferred)
• 1 cup marinated artichoke hearts, drained and quartered (reserve some marinade for dressing)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon, zested and juiced (adjust to taste)
• 2 cloves garlic, minced (for a fragrant base)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 cup fresh dill, chopped (or parsley for a different herb note)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the orzo cooks, heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Place the salmon fillet skin-side down in the skillet. Season the top with salt, pepper, and half of the lemon zest. Sear for 2-3 minutes until the skin is crispy.
5. Transfer the skillet to the preheated oven and bake the salmon for 10-12 minutes, or until it flakes easily with a fork.
6. In a large bowl, combine the cooked orzo, artichoke hearts, remaining lemon zest, lemon juice, and chopped dill. Drizzle with reserved artichoke marinade and toss gently to combine.
7. Serve the baked salmon atop the orzo and artichoke mixture, garnishing with additional dill if desired.

Keenly balanced, the dish offers a delightful contrast between the tender, flaky salmon and the chewy orzo, with the artichokes adding a briny depth. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp white wine.

Orzo with Salmon and Roasted Red Pepper Sauce

Zesty and vibrant, this orzo with salmon and roasted red pepper sauce is a dish that marries the richness of the sea with the sweet, smoky depth of roasted peppers. Perfect for a sophisticated weeknight dinner or a leisurely weekend feast, it’s a recipe that promises to delight the senses with every forkful.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (about 6 oz each), skin-on for extra flavor
• 1 cup roasted red peppers, drained if jarred (pat dry to reduce sauce moisture)
• 2 cloves garlic, minced (fresh is best for a brighter taste)
• 1/4 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1/2 lemon, juiced (about 1 tbsp, adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the salmon to perfection.
2. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the orzo cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Add the roasted red peppers to the skillet with the garlic. Cook for 2-3 minutes, then transfer to a blender. Blend until smooth, then return to the skillet.
5. Stir in the heavy cream, salt, and black pepper into the red pepper sauce. Simmer on low heat for 5 minutes to meld the flavors. Tip: For a smoother sauce, strain through a fine mesh sieve.
6. Season the salmon fillets with salt and pepper. Heat the remaining 1 tbsp olive oil in an oven-proof skillet over medium-high heat. Sear the salmon skin-side down for 3 minutes, then flip and transfer the skillet to the oven. Bake for 6-8 minutes, or until the salmon flakes easily with a fork.
7. Gently fold the cooked orzo into the red pepper sauce. Add the fresh dill and lemon juice, stirring to combine.
8. Serve the orzo topped with the roasted salmon fillets. Garnish with additional dill and a wedge of lemon for an extra pop of color and flavor.

Creamy orzo paired with flaky salmon and a velvety roasted red pepper sauce creates a dish that’s as visually stunning as it is delicious. For an added touch of elegance, serve with a crisp white wine and a side of steamed asparagus.

Orzo and Salmon with a Creamy Avocado Dressing

Delightfully combining the rich flavors of the sea with the creamy texture of avocado, this orzo and salmon dish is a testament to the elegance of simple ingredients coming together. Perfect for a sophisticated weeknight dinner or a leisurely weekend brunch, it promises a meal that’s as nourishing as it is indulgent.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for extra flavor
• 1 ripe avocado, pitted and peeled
• 1/4 cup Greek yogurt
• 2 tbsp lemon juice, freshly squeezed for brightness
• 1 tbsp olive oil, or any neutral oil
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper, freshly ground
• 1 clove garlic, minced for a hint of sharpness
• 2 tbsp fresh dill, chopped, plus extra for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through.
3. In a blender, combine the avocado, Greek yogurt, lemon juice, garlic, and dill. Blend until smooth, adding reserved pasta water a tablespoon at a time to reach your desired consistency. Season with salt and pepper to taste.
4. Toss the cooked orzo with half of the avocado dressing until well coated. Divide the orzo between plates, top with the salmon fillets, and drizzle with the remaining dressing. Garnish with additional dill before serving.

Presenting a harmonious blend of textures, the creamy avocado dressing clings to each strand of orzo, while the salmon offers a succulent contrast. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp white wine.

Orzo with Salmon and Zucchini in a White Wine Sauce

Yield to the allure of this exquisite Orzo with Salmon and Zucchini in a White Wine Sauce, a dish that marries the delicate flavors of the sea with the earthy freshness of garden zucchini, all brought together with the sophistication of a white wine reduction.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets, skin-on (about 6 oz each, for optimal flavor)
• 1 medium zucchini, diced (about 1 cup, for a crisp texture)
• 1/4 cup dry white wine (such as Sauvignon Blanc, for a bright acidity)
• 2 tbsp olive oil (or any neutral oil, for sautéing)
• 1 garlic clove, minced (adjust to taste)
• 1/2 cup chicken broth (for depth of flavor)
• Salt and freshly ground black pepper (to season)
• 1 tbsp fresh dill, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the diced zucchini and minced garlic. Sauté for 2-3 minutes until the zucchini is slightly softened but still crisp.
4. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes until slightly reduced.
5. Return the cooked orzo to the skillet, adding the reserved pasta water as needed to loosen the sauce. Toss everything together until well combined.
6. Divide the orzo mixture between two plates, top with the salmon fillets, and garnish with fresh dill if desired.

The orzo should be perfectly al dente, with the zucchini adding a delightful crunch against the tender, flaky salmon. The white wine sauce ties the dish together with its light yet flavorful presence, making it a perfect candidate for a summer dinner al fresco.

Orzo with Salmon and Fresh Herbs

Whisking together the vibrant flavors of the Mediterranean, this orzo with salmon and fresh herbs is a symphony of taste and texture, perfect for a sophisticated yet comforting meal.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for crispiness
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 cups chicken or vegetable broth (for richer flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the salmon.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the orzo and toast, stirring frequently, until golden, about 3 minutes.
3. Pour in the broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until the orzo is al dente and the liquid is absorbed.
4. While the orzo cooks, season the salmon fillets with salt, pepper, and half the lemon zest. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the salmon skin-side down for 3 minutes until crispy.
5. Flip the salmon, then transfer the skillet to the oven. Roast for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove the orzo from heat. Stir in the garlic, dill, parsley, remaining lemon zest, and lemon juice. Season with salt and pepper to taste.
7. Flake the salmon into large pieces and gently fold into the orzo. Serve garnished with additional fresh herbs.

Zesty lemon and fresh herbs brighten the rich, buttery salmon, while the orzo provides a satisfyingly chewy base. For an elegant presentation, serve in shallow bowls with a drizzle of olive oil and a sprinkle of herbs on top.

Orzo with Salmon and a Light Tomato Basil Sauce

Kickstart your culinary journey with this exquisite Orzo with Salmon and a Light Tomato Basil Sauce, a dish that marries the delicate flavors of the sea with the freshness of garden herbs and the comforting texture of orzo pasta. Perfect for a sophisticated weeknight dinner or a leisurely weekend feast, this recipe promises to delight your palate with every bite.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (about 6 oz each), skin-on for extra flavor
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup chicken broth (vegetable broth works too)
• Salt and freshly ground black pepper, adjust to taste
• 1 tbsp lemon juice, for a bright finish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from skillet and set aside.
3. In the same skillet, add the cherry tomatoes and garlic, sautéing for 2-3 minutes until the tomatoes begin to soften. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan for added flavor.
4. Add the cooked orzo to the skillet along with the reserved pasta water, stirring to combine. Let the mixture simmer for 1-2 minutes until the sauce slightly thickens. Stir in the basil and lemon juice, then season with salt and pepper to taste.
5. Serve the orzo topped with the salmon fillets. For an extra touch of elegance, garnish with additional basil leaves and a drizzle of olive oil.

The orzo, enveloped in a light tomato basil sauce, offers a delightful contrast to the rich, flaky salmon, creating a harmonious blend of textures and flavors. Consider serving this dish with a crisp white wine to elevate the dining experience further.

Orzo with Salmon and Capers in a Lemon Butter Sauce

Orzo with Salmon and Capers in a Lemon Butter Sauce is a dish that effortlessly marries the richness of salmon with the bright, tangy notes of lemon and capers, creating a symphony of flavors that dance on the palate. This elegant yet approachable recipe is perfect for those evenings when you crave something sophisticated without spending hours in the kitchen.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for extra flavor
• 2 tbsp unsalted butter
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp capers, drained
• 1 lemon, juiced and zested (about 2 tbsp juice)
• 1/4 cup white wine (optional, for deglazing)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh dill, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
3. Place the salmon in the skillet, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the capers and lemon zest, sautéing for 1 minute until fragrant.
5. Deglaze the skillet with white wine (if using), scraping up any browned bits from the bottom of the pan. Cook for 1 minute until the alcohol evaporates.
6. Stir in the lemon juice and reserved pasta water, bringing the sauce to a simmer. Cook for 2 minutes until slightly thickened.
7. Add the cooked orzo to the skillet, tossing to coat evenly with the sauce. Season with additional salt and pepper if needed.
8. Serve the orzo topped with the salmon fillets, garnished with fresh dill.

Perfectly balanced, this dish offers a delightful contrast between the creamy orzo and the flaky, moist salmon, with the capers and lemon butter sauce adding a burst of brightness. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp green salad.

Orzo with Salmon and Roasted Garlic

Perfectly balancing elegance and comfort, this Orzo with Salmon and Roasted Garlic dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. The roasted garlic infuses the orzo with a deep, caramelized flavor, while the salmon adds a luxurious, flaky texture that makes every bite a delight.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (6 oz each), skin-on for extra flavor
• 4 cloves garlic, whole for roasting
• 2 tbsp olive oil, or any neutral oil
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper, freshly ground preferred
• 1/4 cup parsley, finely chopped for garnish
• 1 lemon, zest and juice for brightness

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the garlic and salmon.
2. Toss the whole garlic cloves with 1 tbsp olive oil and a pinch of salt, then wrap in foil and roast for 20 minutes until soft and golden.
3. While the garlic roasts, bring a pot of salted water to a boil and cook the orzo according to package instructions, usually about 8-10 minutes, until al dente.
4. Season the salmon fillets with salt and pepper, then sear in a hot pan with the remaining olive oil, skin-side down first, for 4 minutes per side until crispy.
5. Flake the cooked salmon into large pieces, gently fold into the drained orzo along with the roasted garlic, lemon zest, and juice.
6. Garnish with chopped parsley before serving to add a fresh, herby note.

Succulent and aromatic, this dish offers a harmonious blend of textures and flavors, with the orzo providing a comforting base and the salmon lending a rich, oceanic depth. Serve it in a warm bowl with a side of crusty bread to soak up every last bit of the garlic-infused oil.

Orzo with Salmon and a Creamy Dijon Mustard Sauce

Just as the summer season beckons for lighter, yet satisfying meals, this orzo with salmon and a creamy Dijon mustard sauce emerges as a perfect harmony of flavors and textures. Elegantly combining the richness of salmon with the tangy depth of Dijon, this dish promises a delightful culinary experience that’s both refined and comforting.

Ingredients

• 1 cup orzo pasta
• 2 salmon fillets (about 6 oz each), skin-on for extra flavor
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 cup chicken broth (low-sodium preferred)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh dill, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from skillet and set aside.
3. In the same skillet, reduce heat to medium. Add chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and Dijon mustard, whisking until smooth. Simmer for 2-3 minutes until the sauce slightly thickens.
4. Add the cooked orzo to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Stir in lemon juice and adjust seasoning with salt and pepper.
5. Divide the orzo among plates, top with the salmon fillets, and garnish with fresh dill.

Zesty and creamy, this dish offers a beautiful contrast between the tender, flaky salmon and the velvety orzo, with the Dijon mustard adding a sharp, flavorful kick. Serve it with a crisp white wine and a side of steamed asparagus for an effortlessly elegant meal.

Conclusion

We hope this roundup of 20 Delicious Orzo Recipes with Salmon Savory inspires your next kitchen adventure! Each dish offers a unique twist on combining orzo and salmon, perfect for any home cook looking to spice up their meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary inspiration. Happy cooking!