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Salmon with Lemon Herb Orzo

salmon with orzo mediterranean meal

Servings: 2 Prep time: 10 min Cooking time: 20 min


  • 1/2 cup Orzo (dry, preferably whole wheat)

  • 1 cup Broccoli (chopped)

  • 10 ozs Salmon Fillet (cut into 4 fillets)

  • 1/4 tsp Salt (divided)

  • 1/4 tsp Black Pepper (divided)

  • 1 1/2 tbsps Extra Virgin Olive Oil (divided)

  • 2 tbsps Parsley (chopped)

  • 1 tsp Lemon Zest

  • 1/2 Lemon (juiced)


  1. Cook orzo in water according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.

  2. While orzo cooks, heat a small amount of the oil in a large nonstick skillet over medium-high heat.

  3. Pat salmon dry and sprinkle with half of the salt and pepper.

  4. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.

  5. Whisk the remaining oil, herbs, lemon zest, lemon juice and the remaining salt and pepper in a medium bowl. Add the cooked orzo and broccoli; stir until combined.

  6. Serve the orzo mixture with the salmon. Enjoy fresh or as meal prep.

  • Leftovers: Refrigerate in an airtight container for up to three days.

  • Other Herbs: Use any chopped fresh herb in place of parsley, such as tarragon, chives, or cilantro.

  • Gluten Free: Use quinoa in place of orzo.

  • Recipe and photo from

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