Salmon with Artichoke Orzo is a vibrant and satisfying dish that perfectly balances the rich, tender flavors of baked salmon with the creamy, tangy texture of artichoke orzo. This meal offers a healthy, yet indulgent experience that’s easy to prepare and sure to please.
Ingredients
4 salmon fillets
1 tablespoon olive oil
Salt and pepper to taste
1 lemon, sliced
1 1/2 cups orzo pasta
2 cups vegetable broth (or chicken broth)
1/2 cup canned artichoke hearts, drained and chopped
1/2 cup Greek yogurt
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle the fillets with olive oil, then season with salt and pepper. Top each fillet with a few slices of lemon.
Bake the salmon for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, cook the orzo. Bring vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, usually 8-10 minutes. Once cooked, drain any excess liquid and return the orzo to the pot.
Stir in the chopped artichokes, Greek yogurt, and parsley into the cooked orzo. Season with salt and pepper to taste.
Serve the salmon fillets on top of a bed of creamy artichoke orzo and sprinkle with grated parmesan if desired.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Add Spinach: For extra greens, I sometimes toss in a handful of fresh spinach when stirring in the artichokes and Greek yogurt. It wilts perfectly into the orzo, adding color and nutrition.
Swap the Protein: If salmon isn’t your thing, I’ve tried this recipe with chicken breast, which works just as well. Simply adjust the cooking time for the chicken.
Use Sun-Dried Tomatoes: For a slightly tangy twist, I add sun-dried tomatoes to the orzo, giving it an extra burst of Mediterranean flavor.
Make It Dairy-Free: To make the dish dairy-free, I swap the Greek yogurt for a dairy-free yogurt or coconut cream, and leave out the parmesan.
Storage/Reheating
Storage: I like to store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The salmon and orzo hold up pretty well.
Reheating: To reheat, I microwave the orzo and salmon separately for about 1-2 minutes, or I warm them gently in a pan over low heat. If the orzo feels dry, I add a splash of vegetable broth to bring it back to life.
FAQs
How do I know when the salmon is cooked through?
Salmon should flake easily with a fork when it’s done. If you’re unsure, you can check with a food thermometer, and the internal temperature should reach 145°F (63°C).
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just be sure to thaw them completely before cooking. You may need to increase the cooking time slightly if using thicker fillets.
Can I use regular pasta instead of orzo?
While orzo gives the dish a unique texture, I’ve substituted it with other small pasta shapes like farfalle or penne, and it works just fine.
Is this recipe spicy?
This recipe isn’t spicy. The flavor comes from the lemon, artichokes, and Greek yogurt, which create a creamy, tangy taste. If you like a bit of heat, feel free to sprinkle in some red pepper flakes for extra spice.
Can I prepare this dish in advance?
This dish is best when fresh, but I’ve prepped the orzo and salmon separately in advance. The orzo can be made a day ahead and reheated, while the salmon is best baked just before serving.
Conclusion
Salmon with Artichoke Orzo is the kind of meal I look forward to making on busy nights when I want something satisfying but not too heavy. The combination of baked salmon and creamy orzo is simply irresistible. With its light Mediterranean flavors, it’s perfect for any occasion, whether you’re serving it to family or just enjoying a quiet dinner on your own. I’m sure this recipe will become a go-to in my kitchen!
📖 Recipe:
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Salmon with Artichoke Orzo
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Salmon with Artichoke Orzo is a vibrant and satisfying dish that perfectly balances the rich, tender flavors of baked salmon with the creamy, tangy texture of artichoke orzo.
Ingredients
4 salmon fillets
1 tablespoon olive oil
Salt and pepper to taste
1 lemon, sliced
1 1/2 cups orzo pasta
2 cups vegetable broth (or chicken broth)
1/2 cup canned artichoke hearts, drained and chopped
1/2 cup Greek yogurt
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle the fillets with olive oil, then season with salt and pepper. Top each fillet with a few slices of lemon.
- Bake the salmon for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, cook the orzo. Bring vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, usually 8-10 minutes. Once cooked, drain any excess liquid and return the orzo to the pot.
- Stir in the chopped artichokes, Greek yogurt, and parsley into the cooked orzo. Season with salt and pepper to taste.
- Serve the salmon fillets on top of a bed of creamy artichoke orzo and sprinkle with grated parmesan if desired.
Notes
Add spinach for extra greens by tossing in fresh spinach when stirring in the artichokes and Greek yogurt.
Swap the salmon for chicken breast if desired, adjusting the cooking time accordingly.
Sun-dried tomatoes can be added to the orzo for a Mediterranean twist.
To make the dish dairy-free, swap the Greek yogurt for a dairy-free yogurt or coconut cream and omit the parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
