Greek Salmon and Orzo Skillet

Name: Greek Salmon and Orzo Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 16 ounces uncooked sockeye salmon; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Kosher salt and fresh ground black pepper to taste; 1 cup uncooked orzo; 2 tablespoons chopped sun dried tomatoes packed in olive oil; 1 clove garlic; zest of a lemon; 1 teaspoon dried oregano; Kosher salt and fresh ground black pepper to taste; 2 1/2 cups low sodium chicken broth; 1 tablespoon chopped flat leaf parsley; 1 tablespoon chopped dill; 2 tablespoons fresh lemon juice; 1/4 cup chopped kalamata olives; 1/3 cup crumbled feta

User Reviews

4.5

78 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
447 kcal
Course
Main Course
Cuisine
Greek

Greek Salmon and Orzo Skillet

Lindsey Herring

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This Greek Salmon and Orzo Skillet is all made in one pan and perfect for a quick and easy weeknight dinner!

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Ingredients

Servings

1 tablespoon olive oil
16 ounces uncooked sockeye salmon
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste
1 cup uncooked orzo
2 tablespoons chopped sun dried tomatoes packed in olive oil
1 clove garlic, grated or minced
zest of a lemon
1 teaspoon dried oregano
Kosher salt and fresh ground black pepper to taste
2 1/2 cups low sodium chicken broth, or water
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped dill
2 tablespoons fresh lemon juice
1/4 cup chopped kalamata olives
1/3 cup crumbled feta

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Instructions

Combine the dried oregano, smoked paprika, garlic powder, salt and pepper and sprinkle it evenly onto the salmon fillets.
Heat the olive oil in a large skillet over medium to medium-high heat. When the oil is hot add in the salmon fillets. Cook for 3-4 minutes (skin side down if using salmon with skin) before flipping it and cooking another 2-4 minutes or until the internal temperature is 130°-135° F.
Remove the salmon from the skillet and onto a plate covering it with foil so it stays warm. Remove the skin if you used fillets with the skin on.
Wipe out the bottom of the skillet. Keep the heat at medium-high and add in the sun dried tomatoes, garlic, lemon zest, oregano, and orzo. Stir everything together and let the orzo toast for 1 minute before adding in the broth or water.
Bring to a boil and cook until the orzo is tender, about 8-10 minutes. Stir the orzo often to keep it from sticking to the bottom of the skillet. When the orzo is cooked, stir in the lemon juices, dill, parsley, olives and feta. Add the salmon back into the skillet and serve.

Nutrition Information

Show Details

Calories 447kcal (22%) Carbohydrates 46g (15%) Protein 40g (80%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 80mg (27%) Sodium 282mg (12%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	46g	15%
Protein	40g	80%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Cholesterol	80mg	27%
Sodium	282mg	12%
Fiber	3g	12%
Sugar	3g	6%