This mediterranean salmon and orzo skillet cooks up in 30 minutes for a quick and easy weeknight dinner. It’s flavorful, packed with protein and so easy to make!
Some meals just hit different, and this Mediterranean salmon and orzo skillet is one of them.
It’s got everything from flaky, perfectly cooked salmon, tender orzo, a mix of Mediterranean-inspired ingredients like roasted red peppers and artichokes and toasted pine nuts for some crunch. It’s one of those flavor combos you didn’t know you needed but won’t be able to stop thinking about once you make it!
This recipe was inspired by a meal we got from Green Chef, the meal kit delivery service that we use sometimes. It was so flavorful and delicious, I just had to recreate it! This ground turkey pasta was another Green Chef recreation if you’re interested in trying that one too.
Why You’ll Love This Recipe
- Protein-packed – Between the salmon, pine nuts and orzo, this meal is packed with 39 grams of protein.
- Flavorful – It’s savory, slightly sweet, herby, tangy, and full of texture—every bite is something new.
- Easy to make – This recipe cooks up in about 30 minutes, making it ideal for nights when you want something healthy, but need to get dinner on the table fast.
- Naturally balanced – You’ve got protein, healthy carbs, and fiber all in one dish, so no need to think about side dishes unless you want to!
Ingredients Needed
- orzo – orzo looks kind of like rice, but it’s actually pasta! It is made from wheat so steer clear if you have a gluten intolerance or allergy. I like to buy whole wheat orzo because it contains more fiber than regular, but regular orzo works perfectly for this recipe.
- salmon fillets – I use 6 oz fillets, but you can adjust based on what you have. Look for wild-caught if possible for the best flavor and texture.
- swiss chard – adds a pop of color and plenty of nutrients.
- roasted red bell peppers – brings a subtle sweetness and smoky flavor.
- artichoke hearts – briny, tender, and packed with Mediterranean flavor.
- garlic – because every great dish needs garlic, right?
- medjool date – a little unexpected, but trust me, the hint of sweetness balances everything beautifully.
- pine nuts – toasted for a crunchy, nutty topping.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Swap the greens: Swiss chard can easily be swapped for spinach, kale, or even arugula—just add delicate greens like arugula at the very end since they wilt quickly.
- Grain alternative: If you don’t have orzo, try couscous, farro, or even quinoa for a gluten-free option.
- Protein swap: Salmon works beautifully here, but shrimp, or even tofu are great alternatives if you want to switch things up.
- Swap the nuts: Pine nuts add a nice crunch, but toasted almonds, walnuts, or even sunflower seeds can work just as well.
- Dairy-free: Use a vegan feta cheese like the Follow Your Heart dairy-free feta crumbles.
How to Make Salmon and Orzo Skillet
Step 1: Cook orzo according to the package instructions, until al dente, stirring occasionally. Drain, shake off excess water and return to pot. Drizzle with 1 teaspoon olive oil. Stir to coat.
Step 2: Toast pine nuts in a medium dry oven-safe skillet over medium heat. Toast 3-4 minutes, or until fragrant, shaking pan frequently. Once cool, roughly chop and set aside.
Step 3: Remove and discard any thick center stems from green chard. Roughly chop leaves into bite-size pieces.
Step 4: Heat 1 ½ Tablespoons oil in pan used for pine nuts over medium-high heat. Add salmon to hot pan, skin-side up. Sear for about 3 minutes. Flip salmon, then transfer skillet to oven and roast for about 5-7 minutes, or until salmon is fully cooked.
Step 5: While salmon is baking, cook veggies. Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, add chard, roasted red peppers, artichokes and garlic. Season with salt and pepper. Cook 2-3 minutes, or until chard has wilted.
Step 6: Transfer orzo to pan with veggies. Add dates, chopped basil and lemon zest. Stir to combine. Divide orzo with veggies between plates. Top with salmon. Squeeze fresh lemon juice over each plate and garnish with toasted pine nuts and feta, if using. Enjoy!
Brittany’s Tips
- Don’t overcook the orzo: Cook it just until al dente since it will continue to absorb flavor when mixed with the veggies.
- Make it your own: This dish is super adaptable! Try adding olives, sun-dried tomatoes, or even a sprinkle of red pepper flakes for extra heat.
How to Serve
This Mediterranean salmon and orzo skillet is a complete meal on its own, but here are a few ways to serve it up:
- With a fresh salad – Pair it with a simple arugula salad or my kale salad for extra greens and crunch. Or, keep the Mediterranean vibes going with my Greek salad.
- Alongside roasted veggies – If you want to bulk up the meal, serve with air fryer carrots or roasted broccoli for even more flavor.
- As a meal prep option – Store leftovers in individual containers for an easy grab-and-go lunch that reheats beautifully.
How to Store
Refrigerator – Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld together even more overnight, making it a great meal prep option!
Reheating – Warm leftovers in a skillet over medium-low heat with a splash of water or broth to keep the orzo from drying out. You can also microwave it in 30-second intervals until heated through.
Frequently Asked Questions
Yes! This recipe works well with other firm fish like cod, halibut, or trout. Just adjust the cook time based on the thickness of the fillets.
As written, no, since orzo is a type of pasta. But you can easily swap it for a gluten-free grain like quinoa or rice to make it gluten-free.
Make sure you don’t overcook it! Use a meat thermometer and remove the salmon from the oven once it reaches 125-130°F for medium-rare or 135-140°F for medium. It will continue cooking slightly as it rests.
More Easy Dinner Recipes to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
- ½ cup dry orzo pasta
- ½ oz pine nuts
- 1 bunch swiss chard
- ½ cup roasted red bell peppers, roughly chopped
- ¼ cup jarred artichoke hearts, roughly chopped
- 3 cloves garlic, minced
- 1 medjool date, chopped into ¼-inch pieces
- 2 ½ Tablespoons olive oil, divided
- 2 6 oz salmon fillets
- ½ teaspoon salt, divided, plus more to taste
- ½ teaspoon pepper, divided, plus more to taste
- ¼ cup fresh basil, chopped
- 1 teaspoon lemon zest
- ½ lemon, sliced for serving
- Feta, for topping, optional
-
Preheat oven to 400°F.
-
Bring a medium pot of lightly salted water to a boil. Add orzo to boiling water. Cook according to the package instructions, until al dente, stirring occasionally. Drain orzo; shake off excess water. Return to pot. Drizzle with 1 teaspoon olive oil. Stir to coat.
-
Place pine nuts in a medium dry oven-safe skillet over medium heat. Toast 3-4 minutes, or until fragrant, shaking pan frequently.
-
Transfer pine nuts to a cutting board to cool. Once cool, roughly chop them and set aside.
-
Remove and discard any thick center stems from green chard. Roughly chop leaves into bite-size pieces.
-
Pat salmon fillets dry with paper towels. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
-
Heat 1 ½ Tablespoons oil in pan used for pine nuts over medium-high heat. Add salmon to hot pan, skin-side up. Sear for about 3 minutes.
-
Flip salmon. Transfer skillet to oven and roast for about 5-7 minutes, or until salmon is fully cooked.
-
While salmon is baking, cook veggies. Heat 1 Tablespoon oil in a large sauté pan over medium-high heat. Once hot, add chard, roasted red peppers, artichokes and garlic to hot pan. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 2-3 minutes, or until chard has wilted, stirring occasionally.
-
Transfer orzo to pan with veggies. Add dates, chopped basil and lemon zest. Stir to combine. Season with additional salt and pepper to taste.
-
Divide orzo with veggies between plates. Top with salmon. Squeeze fresh lemon juice over each plate. Garnish with toasted pine nuts and feta, if using. Enjoy!
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm leftovers in a skillet over medium-low heat with a splash of water or broth to keep the orzo from drying out. You can also microwave it in 30-second intervals until heated through.
Serving: 1/2 of recipe (w/o feta) | Calories: 626kcal | Carbohydrates: 39g | Protein: 39g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 30mg | Sodium: 1306mg | Potassium: 430mg | Fiber: 5g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Publisher: Source link
