Greek Salmon and Orzo Skillet
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
447 kcal
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Course
Main Course
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Cuisine
Greek
Greek Salmon and Orzo Skillet
Description
Greek Salmon and Orzo Skillet brings together the richness of sockeye salmon with the nutty, tender orzo pasta. The salmon is seasoned with a combination of dried oregano, smoked paprika, and garlic powder and cooked to a medium finish, yielding a tender and flavorful fillet. The orzo is first toasted with sun-dried tomatoes, garlic, and lemon zest, which adds depth and brightness before simmering in broth to achieve a creamy but light texture. Fresh lemon juice, chopped kalamata olives, crumbled feta, and fresh herbs like parsley and dill add vibrant, Mediterranean elements to complete this skilleted dish.
The dish can be served as a main course combining both protein and starch in one pan, ideal for a balanced dinner. Its layered flavors and contrasting textures, from the slightly crisped salmon exterior to the creamy orzo with bursts of salty olives and feta, make it satisfying without heavy sauces.
Ingredients
- 1 tablespoon olive oil
- 16 ounces sockeye salmon uncooked
- 1 teaspoon oregano dried
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 cup orzo
- 2 tablespoons sun dried tomatoes chopped, packed in olive oil
- 1 clove garlic grated or minced
- lemon zest
- 1 teaspoon oregano dried
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 1/2 cups chicken broth or water, low sodium
- 1 tablespoon flat leaf parsley chopped
- 1 tablespoon dill chopped
- 2 tablespoons lemon juice fresh
- 1/4 cup kalamata olive chopped
- 1/3 cup feta cheese crumbled
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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