If you love dishes that bring together bright, fresh flavors with a satisfying, hearty protein, then you’re going to adore this Pan Seared Salmon with Orzo Salad Recipe. It’s a vibrant medley of perfectly cooked salmon paired with a flavorful orzo salad bursting with tomatoes, herbs, and crunchy pistachios. The combination creates a meal that feels both light and indulgent, perfect for a simple weeknight dinner or a special gathering with friends. Each bite gives you the crispness of seared salmon skin, the slight tang from red wine vinegar, and the creamy contrast of feta that makes this dish unforgettable.
Ingredients You’ll Need
The magic of this dish lies in its thoughtfully selected but straightforward ingredients. Each one plays a vital role—from the nutty crunch of pistachios to the fresh herbs that brighten the orzo salad, and the salmon bringing that rich, meaty texture. Having these essentials on hand ensures your Pan Seared Salmon with Orzo Salad Recipe will be both a crowd-pleaser and a breeze to put together.
- 12 ounces dried orzo: The star pasta that soaks up all the delicious dressing and brings body to the salad.
- 3 tablespoons red wine vinegar: Adds a sharp tang that balances the richness of the salmon and feta.
- 3 tablespoons finely chopped shallots: Offers a gentle onion flavor that melds beautifully into the dressing.
- 2 garlic cloves, minced: Imparts a subtle kick and savory depth to the salad.
- â…“ cup extra virgin olive oil: Creates a luscious, silky dressing that coats the orzo and veggies perfectly.
- Salt and pepper: Essential seasonings to elevate every component.
- 2 large handfuls baby spinach, chopped: Adds a fresh, leafy texture and vibrant green color.
- 8 ounces grape tomatoes, halved: Sweet bursts that bring juiciness and bright reds to the dish.
- ¼ cup thinly sliced basil: Offers fragrant, herbaceous notes to the salad.
- 2 tablespoons chopped fresh chives: Introduces a mild oniony freshness to each bite.
- ½ cup pistachios (roasted and salted recommended): For delightful crunch and a nutty flavor contrast.
- 4 ounces crumbled feta cheese: Provides a creamy, tangy finish to complement the salmon and salad.
- 4 salmon filets (4-6 ounces each): The main protein, delivering rich, tender, and flaky fish.
- 1 tablespoon olive oil: For searing the salmon to crisp perfection.
How to Make Pan Seared Salmon with Orzo Salad Recipe
Step 1: Cook the Orzo and Prepare the Dressing
Start by boiling the orzo in salted water until it’s al dente, meaning it still has a slight bite to it—not mushy. Once cooked, drain the orzo and rinse it under cool water to stop the cooking and help it chill slightly, which is important for the salad’s texture. While the orzo cooks, whisk together the red wine vinegar, minced garlic, finely chopped shallots, olive oil, salt, and pepper to create a zesty and aromatic dressing that will elevate every ingredient in the salad.
Step 2: Combine Salad Ingredients
In a large mixing bowl, gently toss the cooled orzo with chopped baby spinach, halved grape tomatoes, sliced basil, chopped fresh chives, roasted pistachios, and crumbled feta. Pour the dressing over everything, and carefully mix until all the vibrant ingredients are evenly coated. This combination brings a delightful variety of textures—creamy, crunchy, soft—and flavors that are fresh and vibrant.
Step 3: Pan Sear the Salmon
Pat your salmon filets dry and season them with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering. Place the salmon skin-side down if it has skin, cooking it without moving until the skin is wonderfully crisp, about 4-5 minutes. Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily. This method seals in the salmon’s juiciness while giving you that coveted crispy exterior.
How to Serve Pan Seared Salmon with Orzo Salad Recipe
Garnishes
For a stunning final touch, sprinkle extra crumbled feta and a few chopped pistachios over the plated salmon and orzo salad. Adding fresh basil leaves or a light drizzle of extra virgin olive oil creates a beautiful, polished look and heightens the flavors right before serving.
Side Dishes
This dish stands tall on its own, but if you want to round out the meal, consider serving it with a crisp green salad dressed with lemon vinaigrette or a side of grilled asparagus. Both options keep the meal fresh and light while complementing the rich salmon and hearty orzo.
Creative Ways to Present
Try serving the orzo salad slightly chilled alongside the warm salmon for a wonderful temperature contrast. For a casual family meal, plate the salmon atop the orzo salad to let the juices mingle. For impressing guests, present the salmon and orzo salad side by side with garnishes elegantly arranged on top for a restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover orzo salad and salmon in airtight containers. The orzo salad holds up well for up to 3 days, maintaining its freshness and flavors. Salmon is best eaten within 1-2 days for optimal taste and texture.
Freezing
While the salmon can be frozen before cooking, the orzo salad is not ideal for freezing due to the fresh vegetables and cheese. If you freeze the salmon raw, thaw it in the refrigerator before cooking to preserve quality and ensure even cooking.
Reheating
Gently reheat the salmon in a skillet over low heat to avoid drying it out, or enjoy it cold in salads or wraps. The orzo salad is best served cold or at room temperature, so avoid reheating it to keep its crisp texture intact.
FAQs
Can I substitute the salmon with another fish?
Absolutely! While the Pan Seared Salmon with Orzo Salad Recipe is designed around salmon’s rich flavor, you can substitute with trout or sea bass for a similar taste and texture. Just adjust cooking times depending on thickness.
Is pistachio necessary in the salad?
Pistachios add a wonderful crunch and nutty depth, but if you have allergies or prefer another nut, toasted almonds or walnuts work beautifully as substitutes.
Can I make the orzo salad vegan?
Yes! Simply omit the feta or replace it with a vegan cheese alternative. The fresh herbs and nuts provide plenty of flavor and texture to keep the salad exciting.
How do I know when the salmon is cooked perfectly?
Look for salmon that flakes easily with a fork and has an opaque, pinkish color throughout. The skin should be crispy and golden. Avoid overcooking to keep it moist and tender.
Can I prepare parts of this dish in advance?
You can cook and dress the orzo salad up to a day ahead and store it in the fridge. Cook the salmon just before serving for the best texture and flavor.
Final Thoughts
I can’t recommend enough giving this Pan Seared Salmon with Orzo Salad Recipe a try—it’s one of those dishes that feels effortless but delivers big on flavor and satisfaction. Whether you’re cooking for yourself or hosting friends, it hits that perfect balance of fresh, hearty, and delicious. I promise it will quickly become one of your weeknight favorites and an easy go-to for entertaining.
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Pan Seared Salmon with Orzo Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Description
This Pan Seared Salmon with Orzo Salad is a vibrant, flavorful dish perfect for a healthy dinner. Tender, crispy salmon fillets are paired with a refreshing orzo salad featuring baby spinach, grape tomatoes, fresh herbs, pistachios, and tangy feta cheese, all dressed in a zesty red wine vinaigrette.
Ingredients
Orzo Salad Ingredients
- 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 Ingredients
- 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 and add the orzo. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vinaigrette and Combine Salad: In a small bowl, whisk together red wine vinegar, finely chopped shallots, minced garlic, and extra virgin olive oil. Season with salt and pepper to taste. In a large mixing bowl, toss the cooled orzo with baby spinach, grape tomatoes, basil, chives, pistachios, and feta cheese. Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning if needed.
- Pan Sear the Salmon: Pat the salmon fillets dry and season both sides generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes without moving, until the skin is crispy. Flip the fillets carefully and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Plate a portion of the orzo salad and top each with a crispy pan-seared salmon filet. Enjoy immediately for best texture and flavor.
Notes
- You can substitute pistachios with toasted almonds or walnuts for a different crunch.
- For a dairy-free version, omit the feta cheese or use a plant-based alternative.
- Make the orzo salad ahead of time to allow flavors to meld, but add pistachios and feta just before serving to maintain their texture.
- Ensure the salmon skin is dry before searing to get maximum crispiness.
- If you prefer, cook the salmon in the oven at 400°F for 10-12 minutes as an alternative method.
