If you’re craving a meal that feels fresh, vibrant, and packed with flavor, then you are going to love this Pan Seared Salmon with Orzo Salad Recipe. With its perfectly crispy salmon skin and a bright, herby orzo salad bursting with textures—from juicy grape tomatoes to crunchy pistachios—this dish effortlessly balances wholesome ingredients and elegant flavors. It’s easy enough for a weeknight, yet impressive enough for guests, making it a go-to recipe that never disappoints.
Ingredients You’ll Need
This recipe thrives on simplicity and freshness. Each ingredient plays a starring role, adding layers of taste, texture, and even beautiful color to bring the dish alive. From the nutty orzo to the tangy red wine vinegar in the salad dressing, every element is essential to achieving that perfect harmony.
- 12 ounces dried orzo: This little pasta pearl cooks quickly and adds a lovely chewy bite that anchors the salad.
- 3 tablespoons red wine vinegar: Offers a zesty tang that brightens the salad flavors wonderfully.
- 3 tablespoons finely chopped shallots: Adds a mild onion flavor with a hint of sweetness for depth.
- 2 garlic cloves, minced: Lends a punch of aromatic savoriness that complements the salmon.
- ⅓ cup extra virgin olive oil: Provides richness and helps marry the dressing ingredients beautifully.
- Salt and pepper: Essential for seasoning every component just right.
- 2 large handfuls of baby spinach, chopped: Adds fresh, leafy green color and slight earthiness.
- 8 ounces grape tomatoes, halved: Juicy bursts of sweetness that contrast perfectly with the tangy dressing.
- ¼ cup thinly sliced basil: Bright, herby fragrance that lifts the entire salad.
- 2 tablespoons chopped fresh chives: A subtle oniony note to enhance the fresh herb profile.
- ½ cup pistachios (roasted and salted): Crunchy texture and a hint of saltiness that gives the salad a wonderful contrast.
- 4 ounces crumbled feta cheese: Creamy and salty, it adds richness and ties all the flavors together.
- 4 salmon filets (4–6 ounces each): The star protein with delicate, flaky meat and crispy skin when seared properly.
- 1 tablespoon olive oil: For searing the salmon to golden perfection.
How to Make Pan Seared Salmon with Orzo Salad Recipe
Step 1: Cook the Orzo
Begin by bringing a large pot of salted water to a boil and cook the orzo according to package instructions until it is al dente. Drain it well and rinse briefly under cold water to stop the cooking and cool it down. This prevents the orzo from clumping and keeps it light, perfect for the salad base.
Step 2: Prepare the Orzo Salad
In a large mixing bowl, whisk together the red wine vinegar, minced garlic, finely chopped shallots, and extra virgin olive oil. Season this vibrant dressing with salt and pepper to your taste. Add the cooled orzo, chopped baby spinach, halved grape tomatoes, thinly sliced basil, chopped fresh chives, roasted pistachios, and crumbled feta cheese. Toss everything gently but thoroughly so every bite is bursting with flavor and color.
Step 3: Pan Sear the Salmon Filets
Pat the salmon filets dry with paper towels and season them with salt and pepper on both sides. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin side down and cook for about 4-5 minutes without moving them, allowing the skin to crisp up beautifully. Flip carefully and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily with a fork.
How to Serve Pan Seared Salmon with Orzo Salad Recipe
Garnishes
To really elevate this dish, sprinkle a little extra crumbled feta or chopped fresh basil over the top just before serving. A light drizzle of good quality extra virgin olive oil adds a luscious finish. Fresh lemon wedges on the side are a fantastic touch too, allowing everyone to add a squeeze of bright citrus that brightens the salmon and salad perfectly.
Side Dishes
This dish is wonderfully satisfying on its own, but if you want to add more variety to the meal, a simple green salad or steamed asparagus pairs beautifully. Lightly roasted vegetables like zucchini or bell peppers also complement the fresh flavors without overpowering them.
Creative Ways to Present
For a more elegant presentation, serve the orzo salad on a wide, shallow plate and nestle the salmon filet on top. Garnish with finely chopped herbs and a sprinkle of pistachios for texture. Alternatively, plate the salmon beside a neat mound of orzo salad and add edible flowers for a truly stunning dinner party presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover orzo salad and salmon separately in airtight containers in the refrigerator. The orzo salad can keep well for up to 3 days, and it actually benefits from sitting a bit as the flavors meld. The salmon is best eaten within 1-2 days to maintain its texture and freshness.
Freezing
While the orzo salad doesn’t freeze well due to the fresh herbs and vegetables, you can freeze the cooked salmon fillets. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat the salmon gently in a non-stick pan over low heat or in a warm oven (around 275°F/135°C) to prevent it from drying out. Serve the orzo salad cold or at room temperature for the best flavor and texture.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo is perfect for this salad because of its small, rice-like shape, other small pastas like couscous or tiny shells can work. Just adjust cooking times accordingly.
What if I don’t have pistachios?
You can substitute with toasted almonds, walnuts, or pine nuts. Each offers a different but delicious crunch that pairs wonderfully with the salad’s other ingredients.
How do I get the salmon skin extra crispy?
Make sure the salmon skin is very dry before searing and use a hot pan with a little oil. Don’t move the fillets once you place them in the pan—this helps the skin crisp up nicely.
Is this recipe gluten-free?
This recipe is not gluten-free as orzo is made from wheat. For a gluten-free version, you can try substituting orzo with gluten-free small pasta or cooked quinoa.
Can I make the orzo salad ahead of time?
Yes, the orzo salad can be made several hours or even a day ahead. Just keep it refrigerated, and toss a bit before serving to refresh the flavors.
Final Thoughts
This Pan Seared Salmon with Orzo Salad Recipe has become one of my absolute favorites—whether I’m whipping it up for family dinner or impressing friends with something fresh and delightful. The way the crispy salmon pairs with the lively orzo salad is simply irresistible. Give it a try, and I promise this recipe will quickly find a permanent spot in your kitchen rotation!
Print
Pan Seared Salmon with Orzo Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Pan Seared Salmon with Orzo Salad is a delightful and wholesome meal combining perfectly seared salmon filets with a vibrant Mediterranean-inspired orzo salad. Featuring fresh vegetables, herbs, pistachios, and feta cheese, this dish balances crisp textures and savory flavors, making it an ideal dinner for a healthy weeknight or weekend treat.
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, to taste
- 2 large handfuls baby spinach, chopped
- 8 ounces grape tomatoes, halved
- ¼ cup thinly sliced basil
- 2 tablespoons chopped fresh chives
- ½ cup pistachios, roasted and salted
- 4 ounces crumbled feta cheese
Salmon
- 4 salmon filets (4–6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
- Prepare the Dressing and Salad: In a small bowl, whisk together red wine vinegar, finely chopped shallots, minced garlic, extra virgin olive oil, salt, and pepper. In a large bowl, combine the cooled orzo, chopped baby spinach, halved grape tomatoes, thinly sliced basil, chopped fresh chives, roasted pistachios, and crumbled feta. Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
- Pan-Seared the Salmon: Pat the salmon filets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the salmon skin-side up and cook for 4-5 minutes until the edges are opaque. Flip the filets and cook for an additional 4-5 minutes or until the salmon is cooked through and has a golden crust. Remove from heat.
- Serve: Plate a portion of the orzo salad and top with a salmon filet. Serve immediately for best flavor and texture.
Notes
- For an extra crunch, toast the pistachios lightly before adding them to the salad.
- Don’t overcook the salmon; it’s best when moist and flaky.
- You can substitute baby spinach with arugula or kale if preferred.
- Make the orzo salad ahead of time and refrigerate, but add the spinach and herbs just before serving to keep them fresh.
- Use skin-on salmon for a crispier texture if desired, cooking skin-side down first.
