Joanna Gaines Salmon and Orzo Recipe

This vibrant Salmon and Orzo dish is a weeknight lifesaver as well as being effortlessly elegant. Pan-searing the salmon creates a crisp, golden crust, which along with the creamy lemon-parmesan orzo adds a bright, zesty richness to this meal that is so satisfying after a long day.

Joanna Gaines Salmon and Orzo Recipe Ingredients

• The Salmon:
  • 4 salmon fillets (about 6 oz each), skin-on or off
  • 2 tablespoons olive oil
  • 1 tablespoon salted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • Lemon wedges (for squeezing)
• The Creamy Orzo:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups dry orzo pasta
  • 3 cups chicken or vegetable broth
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream (optional, for extra richness)
  • Zest and juice of 1/2 lemon

How To Make Joanna Gaines Salmon and Orzo Recipe

1. Season the fish: Pat the salmon fillets completely dry with paper towels. Season generously on all sides with the garlic powder, paprika, salt, and pepper.
2. Sear the salmon: In a large skillet (cast iron is great), heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter foams, place the salmon flesh-side down (if skin-on, do flesh side first to get color). Cook for 4-5 minutes undisturbed until a golden crust forms. Flip and cook for another 2-4 minutes until cooked through. Remove to a plate and cover to keep warm.
3. Toast the orzo: Wipe out the skillet slightly (leave some brown bits for flavor). Add 1 tablespoon olive oil and 1 tablespoon butter. Sauté the chopped onion for 3 minutes until soft. Add the minced garlic and dry orzo. Toast the orzo for 2 minutes, stirring constantly, until it smells nutty and turns slightly golden.
4. Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed (it should be saucy, not dry).
5. Finish the pasta: Reduce heat to low. Stir in the heavy cream (if using), Parmesan cheese, lemon zest, and lemon juice. Add the baby spinach and stir until it wilts completely into the creamy pasta. Taste and season with salt and pepper.
6. Serve: Nestle the cooked salmon fillets back into the pan with the orzo (or plate separately). Garnish with fresh herbs and extra lemon wedges.

Recipe Tips!

• Toast the Pasta: Don’t skip toasting the dry orzo in the butter/oil before adding the liquid. This “pilaf method” creates a nutty flavor layer and helps the pasta hold its shape without becoming mushy.
• Skin-Side Crisp: If you leave the skin on, sear the skin side last if you want to serve it skin-side down, or first and longer if you want to serve it skin-side up and crispy. Most people prefer crispy skin!
• Liquid Ratio: Orzo is thirsty! If the mixture looks dry before the pasta is cooked, add a splash more broth or water. It should have a risotto-like consistency.
• Fresh vs. Frozen Spinach: Fresh baby spinach is best here as it wilts instantly without releasing too much water. If using frozen, thaw and squeeze it very dry first.

What To Serve With Joanna Gaines Salmon and Orzo Recipe?

This Joanna Gaines Salmon and Orzo Recipe is a complete meal-in-one with protein, starch, and greens! However, a crisp side is always welcome. A simple Cucumber and Dill Salad with vinegar provides a cooling crunch that cuts through the creamy parmesan orzo. For a vegetable boost, Roasted Asparagus or Blistered Cherry Tomatoes are beautiful additions that can be cooked alongside or even tossed right into the pasta!

How To Store Joanna Gaines Salmon and Orzo Recipe

• Refrigerate: Store the salmon and orzo in airtight containers for up to 3 days.
• Reheat: Orzo acts like a sponge and will absorb all the sauce in the fridge. When reheating, add a splash of water or broth to loosen it up again. Reheat the salmon gently to avoid overcooking.
• Freeze: Freezing is not recommended for the creamy orzo as the texture can become grainy. The cooked salmon freezes well for up to 2 months.

Joanna Gaines Salmon and Orzo Recipe Nutrition Facts

• Calories: 580 kcal
• Fat: 28g
• Carbohydrates: 45g
• Protein: 38g

Nutrition information is estimated per serving.

FAQs

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