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–+ servings
Greek Salmon and Orzo in a stainless steel skillet
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4.50 from 26 votes

Greek Salmon and Orzo Skillet

This Greek Salmon and Orzo Skillet is all made in one pan and perfect for a quick and easy weeknight dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Fish + Seafood, Pasta
Cuisine: Greek
Keyword: greek, Greek salmon, orzo, salmon
Servings: 4 servings
Author: Danae Halliday

Ingredients

  • 1 tablespoon olive oil
  • 16 ounces uncooked sockeye salmon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 1 cup uncooked orzo
  • 2 tablespoons chopped sun dried tomatoes packed in olive oil
  • 1 clove garlic, grated or minced
  • Zest of a lemon
  • 1 teaspoon dried oregano
  • Kosher salt and fresh ground black pepper to taste
  • 2 1/2 cups low sodium chicken broth, or water
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped kalamata olives
  • 1/3 cup crumbled feta

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

Calories: 447kcal | Carbohydrates: 46g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 282mg | Fiber: 3g | Sugar: 3g