Crispy Salmon with Lemon-Garlic Greek Orzo Recipe

Quick and easy Crispy Salmon with Greek Orzo for 30 Minute Thursday – this meal is on the table in 20 minutes and the whole family will love it!

We eat a lot of seafood here, and salmon is a household favorite. Whenever I serve salmon for dinner, everyone lights up — my kids included. I’m the kind of person who often opts for fish even at a steakhouse. Salmon, in particular, is hard to beat.

This Crispy Salmon with Greek Orzo is incredibly simple and fast. Prep takes about two minutes, and the salmon crisps up beautifully under the broiler in roughly ten minutes. The crunchy edges are my favorite part, although the salmon itself is what keeps us coming back for more.

The Greek orzo pairs perfectly with the fish. The salmon finishes quickly, and the orzo cooks in about 10–12 minutes, most of which you can use to assemble the salad ingredients. Serve the orzo slightly warm for best texture, or chill it and use it as a make-ahead pasta salad — either way, dinner is ready in about 20 minutes, and if you prepare the orzo ahead of time, you can have supper on the table in 15 minutes.

This recipe is a great option for busy weeknights and for families who love seafood. Below the recipe you’ll find notes for variations and storage, plus a selection of other 30-minute meal ideas to try.

Yield: serves 4

Crispy Salmon with Greek Orzo

Quick and easy Crispy Salmon with Greek Orzo — a simple, family-friendly meal ready in about 20 minutes.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

For the salmon:

2 pounds salmon (about 1 inch thick)
2 tablespoons coconut oil, melted
1 teaspoon lemon pepper
1 teaspoon dried dill

For the Greek orzo:

1 cup dry orzo pasta
2 tablespoons olive oil
1/2 lemon, juiced
1 clove garlic, minced
Salt and pepper to taste
1 tomato, chopped (or 1 cup grape tomatoes, halved)
1 cup cucumber, chopped
1/2 cup sliced olives (kalamata or black)
1/4 cup red onion, diced
1 yellow pepper, chopped
1/2 cup feta cheese, crumbled

Instructions

Preheat the broiler to high and move the oven rack near the top.
Place the salmon on a baking sheet, brush both sides with melted coconut oil, then season with lemon pepper and dried dill.
Broil the salmon 4–5 minutes per side, until the exterior is crisp and the fish flakes easily with a fork.
While the salmon broils, cook the orzo according to package directions until al dente.
Whisk together the olive oil, lemon juice, minced garlic, salt and pepper in a small bowl.
In a large bowl combine the chopped tomato, cucumber, sliced olives, diced red onion, chopped yellow pepper and crumbled feta.
When the orzo is done, drain and rinse with cold water, then add it to the bowl with the vegetables.
Pour the olive oil and lemon dressing over the orzo and vegetables, tossing lightly to combine.
Serve the Greek orzo alongside the crispy salmon and offer lemon wedges on the side.

Notes

If you use salmon with the skin on, place it skin-side down and brush only the top with oil and seasonings. Roast without flipping for 8–12 minutes or until it flakes easily; the flesh should slide off the skin when serving.

The orzo tastes great warm right after you make it, and it also makes a flavorful cold salad if you want to prepare it ahead of time. I sometimes add cucumber to the photos’ version even though it isn’t visible — it adds a refreshing crunch.

Crispy Salmon with Lemon-Garlic Greek Orzo Recipe

Crispy Salmon with Greek Orzo

Ingredients

For the salmon:

For the Greek orzo:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size: