One Pan Mediterranean Salmon & Orzo Bake

Bring the sun-drenched flavors of the Mediterranean to your table with this vibrant Salmon and Orzo Bake. This effortless one-pan wonder marries succulent salmon fillets with a garden-fresh trio of asparagus, sweet peas, and tender spinach, all nestled in a bed of herb and lemon-infused orzo.  This dish has quickly become a favorite at our house for its ease and ‘picky-eater-approved’ charm, making it a must-try for any busy weeknight. 

The magic lies in the single-pan preparation: a savory emulsion of melted butter, extra virgin olive oil, and bright citrus serves as both a lush marinade for the salmon and the cooking liquid for the pasta. As the orzo absorbs the vegetable broth and aromatics, it develops a creamy, risotto-like texture, further enriched by nutty Parmesan.  Finish with a scatter of tangy feta and briny Kalamata olives.   

This wholesome, sun-drenched meal is as pleasing to the palate as it is simple to prepare. If desired, pair this meal with a crisp Sauvignon Blanc or a dry rosé, whose bright acidity beautifully cuts through the richness of the salmon and butter.  Enjoy!  

One Pan Mediterranean Salmon & Orzo Bake

Recipe by Kathy DickenCourse: SeafoodCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

This effortless one-pan wonder marries succulent salmon fillets with a garden-fresh trio of asparagus, sweet peas, and tender spinach, all nestled in a bed of herb and lemon-infused orzo. 

Ingredients

• 4 salmon fillets

• 3 tablespoons fresh herbs- chopped (I used parsley and chives)

• 3 tablespoons melted butter

• 3 tablespoons olive oil

• 3/4 teaspoon salt,

• 1/4 teaspoon pepper,

• 1 teaspoon garlic powder

• 2 tablespoons lemon juice

• 1/2 bundle of asparagus – chopped in ½ inch pieces

• 1 cup frozen peas (or edamame)

• 8 oz. orzo – uncooked

• 1 3/4 cups vegetable broth

• 1/2 cup grated Parmesan cheese

• 1 cup fresh spinach (1 handful)

• Garnish

• 1 lemon – sliced

• Kalamata olives – halved

• Feta crumbles

• Fresh herbs

Directions

• Preheat oven to 400F. In a 9”x 13” casserole dish, add olive oil, melted butter, lemon juice, parsley, salt, pepper, and garlic powder. Use a fork to mix ingredients. Dip each salmon fillet in the marinade until well coated and set aside. Add chopped asparagus, orzo, and broth to the casserole dish and mix well.
• Cover with aluminum foil and bake in the oven for 20 minutes. Remove from the oven, remove the foil, and add grated Parmesan, green peas (or edamame), and spinach. Mix with a spoon until the spinach wilts. Place the salmon fillets in the baking dish, pressing them gently into the orzo. Top each fillet with a lemon slice and cook uncovered for another 15 minutes, or until orzo is fully cooked.

Notes

• Boost the protein content of this dish by using Edamame instead of green peas!