Description
This One Pan Salmon & Orzo is a delicious, gluten-free, and easy-to-make dish featuring perfectly seared salmon fillets served over creamy orzo cooked with chicken broth, coconut milk, peas, and fresh spinach. The meal is finished with a burst of lemon and fresh parsley, making it a flavorful, wholesome, and quick dinner option perfect for busy weeknights.
Ingredients
Salmon
- 1 lb salmon, cut into 4 fillets
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons arrowroot starch
- 2 tablespoons ghee, divided (or olive oil)
Orzo & Sauce
- 1 tablespoon chicken broth
- ½ yellow onion, diced
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 cup gluten-free cassava orzo
- 3 cups chicken broth
- Juice of 1 large lemon, divided
- ½ cup frozen peas
- ⅓ cup coconut milk
- ½ cup spinach, chopped
- 1 tablespoon fresh parsley, chopped
- Lemon slices, for serving
Instructions
- Coat the salmon: In a shallow bowl, combine the arrowroot starch with ½ teaspoon salt and black pepper. Pat the salmon dry, then coat each fillet lightly in the mixture. Set aside.
- Sear the salmon: Heat 1 tablespoon ghee in a large deep pan over medium heat. Add the salmon, skin-side down, and cook for about 4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
- Deglaze the pan: Add 1 tablespoon chicken broth to the pan and scrape up any browned bits with a wooden spoon.
- Sauté aromatics: Reduce heat to medium-low and add the remaining tablespoon of ghee. Stir in the onion, shallot, and garlic. Cook for 4–5 minutes, until softened and fragrant.
- Cook the orzo: Add the broth and most of the lemon juice. Bring to a gentle boil, then stir in the orzo, remaining salt, pepper, and peas. Reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the orzo is tender.
- Finish the sauce: Stir in the coconut milk and spinach. Cook until the spinach wilts and everything is well combined.
- Combine and reheat: Return the salmon to the pan, cover, and cook for 2–3 minutes until heated through.
- Serve: Finish with the remaining lemon juice, chopped parsley, and lemon slices before serving.
Notes
- You can substitute ghee with olive oil for a lighter option.
- If you prefer, use vegetable broth to make this recipe pescatarian friendly.
- Arrowroot starch is used as a gluten-free coating; cornstarch can be a substitute.
- Ensure the orzo is gluten-free if you need to avoid gluten strictly.
- Adjust lemon juice to your taste for a tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
