Jump to Recipe·Leave a Review

This salmon and orzo is the perfect one pan meal that’s simple to make, but feels like a restaurant quality dish! You’ll need salmon filets, gluten free orzo, vegetables, broth, and herbs to make this one pan wonder.

The transition between summer to fall can be hard when you’re trying to figure out what to eat! Here in Dallas, TX , it’s still too hot for daily soups and casseroles, but I always crave something cozy. This one pan lemon salmon and orzo is the perfect transitional meal! It’s made with lemon for a bright and fresh flavor, but still has the cozy one pot pasta vibe. And of course, it’s gluten and dairy free!

Why you’ll love this salmon & orzo

  • It’s made in one pan! The salmon, veggies, and orzo are all conveniently cooked in one large pan. 
  • It’s gluten and dairy-free. Finding good gluten and dairy free pasta dishes can be challenging, but this recipe is still flavor packed without cheese. 

The Ingredients

  • Salmon. Such a delicious protein at the center of this dish. I like to use sockeye salmon.
  • Orzo. I like to use gluten-free cassava orzo but you could sub other varieties as well.
  • Peas, Onion, Garlic, Shallots and Spinach. These add so much flavor and nutrients!
  • Broth and Coconut Milk.
  • Lemon and White Wine.

How to make One Pan Salmon & Orzo

  • Step One. Toss the salmon in arrowroot starch, salt and pepper. 
  • Step Two. Sear the salmon, then remove from pan.
  • Step Three. Add the white wine, onions, garlic, and shallots to saute.
  • Step Four. Add the broth, lemon juice, peas, and orzo and allow to simmer.
  • Step Five. Add the coconut milk and spinach and then the salmon back in.
  • Step Six. Top with parsley and lemon wedges and enjoy!

Tips & Tricks

  • Pat the salmon dry before cooking. The key to crispy proteins is removing excess moisture beforehand! Make sure you pat it dry on both sides with a paper towel before coating it in arrowroot starch. 
  • Make it cheesy. Recipes with orzo are almost always better with some parmesan! If you can tolerate dairy, feel free to add some parmesan cheese. 

Reheating instructions 

This recipe is definitely best fresh, but if you have leftovers, reheat it in a pan with a splash of extra broth over medium-low heat. Cover for a few minutes until warm.

You’ll also like..

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Salmon & Orzo {gluten free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Michelle
  • Prep Time: 5 mins
  • Cook Time: 25 mins`
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: Global
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 1 lb salmon, sliced into about 4 salmon filets
  • 1 tsp salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp arrowroot starch
  • 2 tbsp ghee, divided (sub olive oil)
  • 1 tbsp white wine
  • 1/2 yellow onion, diced
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 cup gluten-free cassava orzo (sub other varieties of orzo)
  • 3 cups chicken broth
  • Juice of one large lemon, divided
  • 1/2 cup frozen peas
  • 1/3 cup coconut milk
  • 1/2 cup spinach, chopped
  • 1 tbsp parsley, chopped
  • Lemon slices to serve

Instructions

  1.  Combine the arrowroot starch and half of the salt and pepper in a shallow bowl. Pat the salmon filets dry, and working with one at a time, toss with the arrowroot starch to coat. Set aside.
  2. Using a large, deep pan, melt 1 tbsp ghee over medium heat. Once the ghee is melted and shimmering, add the salmon to the pan skin side down. Sear the salmon for about 4 minutes on each side or until crisp and cooked through. Set aside on a plate and cover with foil to keep warm.
  3.  Add the white wine to the pan and scrape with a wooden spoon to remove any burnt bits from the bottom.
  4.  Reduce the heat to medium-low Add another tablespoon of ghee to the pan. Once melted, add the onion, shallot and garlic and saute for 4-5 minutes or until the onion is lightly fragrant and the onion is translucent.
  5. Add the broth and most of the lemon juice to the pan and whisk well and bring to a low boil. Add the orzo, the remainder of the salt and pepper, and frozen peas. Stir well. Reduce to a low simmer. Cover and simmer on low for 10 minutes, stirring often to allow the orzo to cook through.
  6. Add the coconut milk and spinach. Stir well once the orzo is tender and the spinach begins to wilt. 
  7. Add the salmon back to the pan and cover for 3 minutes to allow the salmon to reheat.
  8. Top the dish with the reserved lemon juice along with chopped parsley and lemon slices!

Notes

  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 424
  • Fat: 16.4g
  • Carbohydrates: 39.2g
  • Fiber: 2.9g
  • Protein: 32.3g

Photos by Sierra Inn