This Pan Seared Salmon with Orzo Salad recipe is proof that healthy eating can be easy AND delicious! Perfectly seared salmon that is crispy on the outside and tender and flaky on the inside is nestled in an veggie-packed orzo salad and dressed with a tangy red wine vinaigrette. Heart-healthy and bursting with flavor, this salmon recipe always disappears.
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This Pan Seared Salmon with Orzo Salad recipe is on repeat in my house. Everyone loves it because it's packed with flavor, plus it comes together quickly, which makes healthy eating a lot easier.
Although both of our families love our Maple Ginger Sockeye Salmon, not everyone enjoys eating a piece of salmon all by itself. So pairing it with this orzo salad - loaded with fresh herbs, tender spinach, juicy tomatoes and briny feta cheese - makes this recipe perfect for both salmon lovers and less enthusiastic salmon eaters alike.
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Why you'll love this recipe
- Restaurant quality salmon: Once you know the method for making perfectly seared salmon at home, you'll never overpay for salmon at a restaurant again. The ideal sear ensures each piece of salmon is crusty on the outside and tender and flaky on the inside.
- Make it in 40 minutes: This dinner comes together in less than 40 minutes which is quick enough for a weeknight meal but fancy enough for company.
- Delicious and unique way to add more fish to your diet: If you're tired of plain old salmon fillets, this recipe is a tasty combination of heart-healthy protein, fats, carbs and vegetables for a balanced meal in one bowl.
Ingredients & Substitutions
This salmon recipe comes together easily with everyday items you can find at the grocery store.
Ingredient Notes
- Orzo: It looks like large pieces of rice, but it's actually pasta. You'll find it next to all of the other dry pastas.
- Basil and Chives: Fresh herbs are a must in this recipe. Dried herbs do not provide the robust flavor that fresh ones do.
- Feta cheese: I almost always buy a block of feta cheese that is stored in brine as it has the most robust, freshest flavor, but you can also use pre-crumbled feta cheese.
- Salmon: Wild caught salmon will give you the best flavor but farm raised works well, too. I prefer to cook individual cuts of salmon for this recipe as they cook more quickly and I can control their doneness more easily. This recipe was tested with salmon cuts that were about 1.5" thick. You can choose skin-on cuts (as I did) or have the fishmonger remove the skins for you. For best results, choose salmon that is fairly uniform in size and shape. Not a salmon fan? Swap in your favorite fish instead.
Instructions
Prepare the orzo according to package directions. Drain, rinse with cold water and set aside.
Make Orzo & Vinaigrette
Prepare the orzo according to package directions. Drain and rinse with cold water.
Add the red wine vinegar, shallots, garlic and olive oil to a bowl and whisk until combined. Season to taste with salt and pepper.
Combine salad
Add the cooked orzo, herbs, spinach and tomatoes to the vinaigrette. Stir to combine. Gently fold in feta cheese and pistachios.
Cook Salmon
Pat salmon cuts dry and season with salt and pepper. Sear over medium high heat for 4 minutes, reduce heat to medium and cook for another 4-5 minutes or to your level of doneness.
Note: The USDA recommends that the internal temperature of cooked salmon should be 145°F. I find that the thinner, wild-caught salmon fillets end up overcooked at that temperature as there is always residual cooking once you remove the salmon from the grill. I like to remove salmon when it reaches 120-125°F. The center will be slightly translucent but still flake nicely after it rests.
FAQs
There are a few tips to ensuring your salmon cooks perfectly:
Firstly, try to find salmon cuts that are relatively the same size and thickness throughout. If you can't find individual pieces, have the fishmonger cut up some center-cut portions from a larger filet for you.
Secondly, skin-on salmon cuts usually cook more evenly than skinless pieces of fish. The skin acts a bit like insulation for the salmon. Don't worry; the skin pulls right off once cooked.
Thirdly, make sure your pan is very hot in order to get that initial sear/crust on your salmon. This also helps to protect the salmon from overcooking.
Lastly, invest in an instant read thermometer. Salmon continues to cook once it is removed from the heat, so you want to make sure you take it off the stove before it is completely cooked through or else you'll end up with overcooked salmon. I like to remove salmon when it reaches 120-125°F. The center will be slightly translucent but still flake nicely.
No! Orzo is a short, oval-shaped pasta that resembles rice, but it is not rice. It's made from wheat flour and is made in largely the same way as most pastas: boiled in salted water. Our Easy Orzo & Chickpea Salad is a tasty way to finish up a leftover box of orzo.
Expert Tips & Shortcuts
- Pan searing the salmon gives you that restaurant quality crust that we all love, but you can also grill or bake the salmon in the oven, if you prefer. Use a nonstick pan for best results.
- Chop up the pistachios to spread the crunch throughout the entire orzo salad.
- You can serve the orzo salad separately or at room temperature. It goes well with nearly anything off the grill!
- An instant read thermometer is the only way to tell if your salmon is cooked to your liking. It's definitely one of the most used kitchen tools we have.
- Make the orzo a day in advance according to package directions. Drain well and drizzle lightly with olive oil. Stir until coated and refrigerate in a covered container until ready to make the orzo salad.
- Make the salad dressing up to two days ahead of time and store in the refrigerator.
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Recipe
Pan Seared Salmon with Orzo Salad
Ingredients
Orzo Salad:
- 12 ounces dried orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- Salt and pepper
- 2 large handfuls of baby spinach, chopped
- 8 ounces grape tomatoes, halved
- ¼ cup thinly sliced basil
- 2 tablespoons chopped fresh chives
- ½ cup pistachios (I used roasted and salted nuts)
- 4 ounces crumbled feta cheese
Salmon:
- 4 salmon filets, 4-6 ounces each
- 1 tablespoon Olive oil
- Salt and pepper
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Instructions
To make the Orzo Salad:
- Cook orzo according to package directions. Drain and rinse with cold water to prevent orzo from sticking. Set aside.12 ounces dried orzo
- Meanwhile, add vinegar, shallots, garlic and ⅓ cup oil to a large bowl and whisk until combined. Season to taste with salt and pepper.3 tablespoons red wine vinegar, 3 tablespoons finely chopped shallots, 2 garlic cloves,, ⅓ cup extra virgin olive oil, Salt and pepper
- Add spinach, tomatoes, basil, chives and cooked orzo to the bowl with the vinaigrette. Stir to combine. Gently fold in feta cheese and pistachios.2 large handfuls of baby spinach,, 8 ounces grape tomatoes,, ¼ cup thinly sliced basil, 2 tablespoons chopped fresh chives, ½ cup pistachios, 4 ounces crumbled feta cheese
To make Salmon:
- Add oil to a large nonstick skillet over medium heat until the oil shimmers. Pat salmon cuts dry and sprinkle with salt and pepper. Place salmon flesh side down in the pan and cook for 4 minutes. Flip over and reduce heat to medium. Cook until internal temperature reaches 125°F or to your desired degree of doneness. Total time will vary slightly based on the size and weight of your salmon.4 salmon filets,, 1 tablespoon Olive oil, Salt and pepper
To serve:
- Evenly divide orzo salad among four bowls. Top with a salmon filet. Serve immediately.
Notes
- Salmon: I prefer to cook individual cuts of salmon for this recipe as they cook more quickly and I can control their doneness more easily. This recipe was tested with salmon cuts that were about 1.5" thick. You can choose skin-on cuts (as I did) or have the fishmonger remove the skins for you. For best results, choose salmon that is fairly uniform in size and shape.
Serving suggestions:
- Pan searing the salmon gives you that restaurant quality crust that we all love, but you can also grill or bake the salmon in the oven, if you prefer. Use a nonstick pan for best results.
-
Serve the orzo salad separately or at room temperature. It goes well with nearly anything off the grill!
Cooking tips:
- Use salmon cuts that are relatively the same size and thickness throughout. If you can't find individual pieces, have the fishmonger cut up some center-cut portions from a larger filet for you.
- Skin-on salmon cuts usually cook more evenly than skinless pieces of fish. The skin acts a bit like insulation for the salmon. Don't worry; the skin pulls right off once cooked.
- Make sure your pan is very hot in order to get that initial sear/crust on your salmon. This also helps to protect the salmon from overcooking.
- Invest in an instant read thermometer. Salmon continues to cook once it is removed from the heat, so you want to make sure you take it off the stove before it is completely cooked through or else you'll end up with overcooked salmon. I like to remove salmon when it reaches 120-125°F in the pan. The center will be slightly translucent but still flake nicely.
Make ahead instructions:
- Cook the orzo a day in advance according to package directions. Drain well and drizzle lightly with olive oil. Stir until coated and refrigerate in a covered container until ready to make the orzo salad.
- Make the salad dressing up to two days ahead of time and store in the refrigerator.
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Nutrition
Nutrition info not guaranteed to be accurate.
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