If you’re craving a dish that feels fresh, vibrant, and indulgently satisfying all at once, this Pan Seared Salmon with Orzo Salad Recipe is your new best friend. It’s the perfect blend of tender, flaky salmon with a bright, flavorful orzo salad that’s packed with garden-fresh veggies, salty feta, and crunchy pistachios. This recipe brings together a harmony of textures and tastes that makes dinner feel like a special occasion any night of the week. Whether you’re cooking for family or impressing friends, this dish promises to steal the spotlight with its simple preparation and elegant flavors.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this dish, and thankfully, they are straightforward yet each plays an essential role. From the creamy feta to the zesty shallot vinaigrette, every component adds its magic, creating a well-balanced, colorful masterpiece.
- 12 ounces dried orzo: The tiny pasta forms a perfect base, offering a chewy bite that holds all the flavors together.
- 3 tablespoons red wine vinegar: Adds a tangy brightness to lift the salad’s flavors.
- 3 tablespoons finely chopped shallots: Provides subtle sharpness that enhances the vinaigrette without overpowering.
- 2 garlic cloves, minced: Infuses the dressing with aromatic depth.
- â…“ cup extra virgin olive oil: Brings rich, fruity notes that tie the vinaigrette and salad perfectly.
- Salt and pepper: Essential for seasoning every element to taste.
- 2 large handfuls baby spinach, chopped: Fresh greens add vibrant color and a slight earthiness to the salad.
- 8 ounces grape tomatoes, halved: Bursting with juicy sweetness, they contrast beautifully with the savory ingredients.
- ¼ cup thinly sliced basil: Offers a fragrant, herbal freshness that sings in every bite.
- 2 tablespoons chopped fresh chives: Adds a gentle oniony bite that complements the shallots wonderfully.
- ½ cup pistachios (roasted and salted): Crunchy texture and mild nuttiness that make the salad extra special.
- 4 ounces crumbled feta cheese: Creamy, tangy feta adds an irresistible richness throughout the salad.
- 4 salmon fillets (4-6 ounces each): The star protein – fresh, flaky, and perfectly seared for juicy tenderness.
- 1 tablespoon olive oil: For crisping the salmon skin to a delicious golden crust.
How to Make Pan Seared Salmon with Orzo Salad Recipe
Step 1: Prepare the Orzo Salad
Start by cooking the orzo according to the package instructions until tender, then rinse it under cold water to stop the cooking process and prevent sticking — this step ensures that your pasta salad stays perfectly al dente and fresh. Meanwhile, whisk together red wine vinegar, chopped shallots, minced garlic, and olive oil in a large bowl. Season this vinaigrette with salt and pepper to create a flavorful base that will marry all the salad ingredients beautifully.
Step 2: Combine Salad Ingredients
Add the chopped baby spinach, halved grape tomatoes, sliced basil, chopped chives, and the drained orzo to the bowl with the vinaigrette. Gently stir everything together, so the flavors start to mingle. Just before serving, fold in the crumbled feta cheese and roasted pistachios, which add creaminess and crunch, making the salad lively and satisfying.
Step 3: Pan Sear the Salmon
Heat olive oil in a nonstick skillet over medium heat until shimmering. Pat the salmon fillets dry with paper towels—this step is crucial to achieving that beautiful, crisp skin. Season both sides with salt and pepper, then place the fillets skin-side down in the pan. Let them cook undisturbed for about 4 minutes until the skin crisps up nicely. Flip the fillets and lower the heat to medium. Continue cooking until the salmon reaches an internal temperature of 125°F or your preferred doneness for that moist, flaky texture that melts in your mouth.
Step 4: Bring It All Together
Divide the vibrant orzo salad evenly onto four plates or shallow bowls, then top each serving with a pan seared salmon fillet. This Pan Seared Salmon with Orzo Salad Recipe is best enjoyed right away to savor the contrast between warm, tender salmon and the refreshing, crunchy salad.
How to Serve Pan Seared Salmon with Orzo Salad Recipe
Garnishes
Sprinkle a bit of freshly minced chives or a few basil leaves on top for an extra pop of color and herbal zest. A light drizzle of olive oil or a wedge of lemon on the side adds a fresh, bright finish that elevates each bite.
Side Dishes
Keep it simple with a light green salad or steamed seasonal vegetables to complement this dish. A crisp, chilled white wine or sparkling water with lemon pairs wonderfully without overshadowing the main flavors.
Creative Ways to Present
For a festive touch, serve the orzo salad and salmon in large, shallow bowls or even hollowed-out tomatoes or avocados for a fun twist. Layer the salad with salmon on crostini as an elegant appetizer, or build individual portions in mason jars for picnic-friendly meals.
Make Ahead and Storage
Storing Leftovers
Store any leftover orzo salad and salmon separately in airtight containers in the refrigerator. The salad keeps well for up to 3 days, and salmon is best eaten within 1-2 days for optimal freshness.
Freezing
We don’t recommend freezing the orzo salad as the fresh veggies and cheese may lose their texture upon thawing. You can freeze the cooked salmon fillets individually wrapped for up to one month, though fresh seared salmon always tastes best.
Reheating
Reheat salmon gently in a low oven or microwave just until warm to avoid drying it out. Enjoy the orzo salad cold or at room temperature, as warming it may cause the fresh ingredients to become soggy.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! Small pasta shapes like couscous or small shells can work, but orzo’s little rice-like shape blends perfectly with the salad ingredients and vinaigrette.
What if I don’t have pistachios? Can I substitute?
Yes, toasted almonds, walnuts, or pine nuts are excellent alternatives that add a similar crunch and nutty flavor to your salad.
How can I tell when the salmon is perfectly cooked?
The salmon should flake easily with a fork but still feel slightly firm in the center. Using a meat thermometer is helpful—125°F is ideal for a moist, medium-rare finish.
Is it possible to make this recipe dairy-free?
Sure! Simply omit the feta cheese or substitute with a dairy-free cheese alternative to keep that creamy texture without the dairy.
Can I prepare the salad vinaigrette ahead of time?
Yes, the vinaigrette can be mixed up to a day in advance. Just store it in the fridge and whisk before using to recombine the ingredients.
Final Thoughts
This Pan Seared Salmon with Orzo Salad Recipe has quickly become a household favorite, and I’m confident once you try it, you’ll understand why. It’s vibrant, flavorful, and surprisingly easy to make with ingredients that are both simple and fresh. Perfect for impressing guests or enjoying a wholesome family meal, this recipe truly brings a delightful harmony of tastes and textures to your table. Go ahead, give it a whirl—you’ll want to make it again and again!
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Pan Seared Salmon with Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A fresh and flavorful dish featuring pan-seared salmon served atop a vibrant orzo salad tossed with spinach, grape tomatoes, fresh herbs, pistachios, and crumbled feta cheese. Perfect for a balanced and satisfying meal ready in 40 minutes.
Ingredients
Orzo Salad
- 12 ounces dried orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- â…“ 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
- Make the Orzo Salad: Cook the orzo according to the package directions. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool.
- Prepare Vinaigrette: In a large bowl, whisk together red wine vinegar, chopped shallots, minced garlic, and â…“ cup extra virgin olive oil. Season the mixture with salt and pepper to taste.
- Toss Salad Ingredients: Add the chopped baby spinach, halved grape tomatoes, sliced basil, chopped chives, and cooked orzo to the bowl with the vinaigrette. Stir gently to combine all the ingredients evenly.
- Add Feta and Pistachios: Carefully fold in the crumbled feta cheese and roasted pistachios to the salad to maintain their texture and avoid breaking up the feta too much.
- Pan-Sear the Salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until shimmering. Pat salmon filets dry with paper towels and season both sides with salt and pepper. Place the salmon flesh side down in the hot skillet and cook for 4 minutes without moving to form a nice crust.
- Finish Cooking Salmon: Flip the salmon filets over, reduce heat to medium, and continue to cook until the internal temperature reaches 125°F or desired doneness. This usually takes a few more minutes depending on the thickness of the filets.
- Serve: Divide the orzo salad evenly between four bowls. Top each with a pan-seared salmon filet and serve immediately while the salmon is warm.
Notes
- Rinsing the cooked orzo with cold water stops the cooking process and prevents it from sticking.
- Use a nonstick skillet for easier salmon flipping and minimal sticking.
- Adjust the cooking time of the salmon based on thickness and personal preference for doneness.
- For a nuttier flavor, try lightly toasting the pistachios before adding to the salad.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
