Greek Salmon Orzo

Name: Greek Salmon Orzo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 lb Salmon (or one 4-6 oz filet per person); 2 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice (freshly squeezed); 3/4 teaspoon Dried Oregano; 1/2 teaspoon Dried Dill; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Kosher Salt (more to taste); 1/4 teaspoon Black Pepper (more to taste); 2 teaspoon Oil from Sun-Dried Tomatoes (or extra virgin olive oil); 1 Shallot (minced); 4 cloves Garlic (minced); 1 cup Orzo Pasta (uncooked); 1/3 cup Sun-dried Tomatoes; 2 cups Chicken Broth (can also use veggie broth; add more as neeeded); 1/2 teaspoon Dried Oregano; 1/2 teaspoon Dried Basil; 1/4 teaspoon Dried Dill; 1/4 teaspoon Dried Parsley; Kosher Salt & Black Pepper (to taste); 1 Lemon (juice and zest; more to serve); 1/4 cup Kalamata Olives (sliced in half); 1/2 cup Fresh Parsley (roughly chopped); 1/4 cup Fresh Mint (roughly chopped); 1/4 cup Feta (more to serve)

6 steps

Prep:20minCook:30min

A bright and fresh orzo recipe. It's herbaceous and full of yummy salmon and pasta!

Updated at: Sun, 24 Aug 2025 12:40:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories644.2 kcal (32%)

Total Fat37.4 g (53%)

Carbs39.8 g (15%)

Sugars6.9 g (8%)

Protein40.5 g (81%)

Sodium1650.7 mg (83%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Instructions

Salmon

Step 1

In a small bowl, mix together all salmon ingredients. Brush evenly over the salmon filets.

Step 2

Cook the salmon.Pan-sear: Cook in a skillet over medium heat for about 4 minutes per side, or until the internal temperature reaches 130°F.Air fry (recommended): Air fry at 375°F for about 8 minutes.Bake: Bake at 400°F for 10–15 minutes, or until the internal temperature reaches 130°F.Tip: If air frying or baking, start the orzo while the salmon cooks.

Orzo

Step 3

In a large, high-sided pan, heat olive oil over medium heat. Add shallot and garlic; cook for 2 minutes, stirring often. Stir in the uncooked orzo and sun-dried tomatoes. Toast for 2 minutes.

Step 4

Pour in the chicken broth and season with oregano, basil, dill, parsley, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until the orzo is tender. Add more broth as needed if it absorbs too quickly.

Step 5

Stir in lemon zest, lemon juice, olives, fresh parsley, and mint. Add feta and stir until well combined.

Step 6

Spoon the orzo into bowls and top with a salmon filet. Garnish with extra lemon juice, feta, fresh herbs, and salt and pepper to taste.

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