Super simple creamy parmesan broccoli orzo with salmon! The perfect 30 minute weeknight healthy and delicious dinner the whole family will love!

This quick and easy meal is packed with flavor, plus tons of nutrients! This has been a go-to dinner for us in the Spring/Summer for the best weeknight dinner.

I originally shared this recipe on Instagram reels, and have had so many of you make it since then and knew I needed to get it up on the blog! It’s such a great staple dinner recipe to have in your back pocket- I make it now without really measuring since it’s just that simple!

The simple lemony parmesan sauce makes for the perfect creamy addition to the orzo and broccoli. I am obsessed! It also pairs so well with the salmon (but feel free to sub with another protein of your choice)!!

Can I make this gluten free?

Yes! I have made this using chickpea rice, which isn’t quite orzo but has a super simple texture and shape. Of course, if you can get your hands on some gluten free orzo you can use that, too!

Can I make this dairy free?

I wouldn’t recommend it! You’ll need the parmesan and heavy creamy to make this creamy orzo work.

I can’t wait to hear what you guys think of this Salmon and Broccoli Orzo dish! Be sure to leave a rating and comment below if you make this- it is SO helpful for me and other readers! Enjoy! xo

Easy Salmon and Broccoli Parmesan Orzo

★★★★★ 5 from 4 reviews

• Author: Mia Swinehart
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner

Print Recipe

Pin Recipe

---

Description

Super simple broccoli parmesan orzo with salmon. Can be made gluten free!

---

Ingredients

Scale 1x2x3x

• 4 salmon filets (~4–6 oz each)
• 2 tbsp olive oil or butter
• Salt and pepper, to taste
• 1/2 an onion, diced
• 3–4 cloves of garlic, minced
• 1 head of broccoli, chopped into florets
• 2 cups cooked orzo (for a gluten free version, I like to use this)
• Juice of 1–2 lemons
• 1/2 cup grated parmesan, plus more to taste
• 1/4 cup heavy cream
• 2 cups baby spinach
• Optional: 1/4 cup of white wine

---

Instructions

1. Cook orzo (or chickpea rice) according to directions on package. (You’ll need 2 cups cooked, which is roughly 1 cup dry orzo). Reserve a bit of the water before draining and set aside.
2. Meanwhile, cook your salmon. Heat a large skillet over medium heat with olive oil or butter. Season the filets with salt and pepper, and sear for 5 minutes, then flip and cook the other side for 2-4 minutes. Remove salmon from pan and set aside.
3. Add a little more olive oil or butter to the pan if needed, then sauté onion and garlic for 3 minutes. Stir in broccoli and season with salt and pepper. Cook, stirring occasionally, for 5-10 minutes.
4. If you are using the wine for the sauce, add wine here and allow to cook down for a 3-4 minutes.
5. Reduce heat, then stir in orzo, lemon juice, heavy cream, parmesan, spinach, and a small splash of the reserved starchy water. Stir until cheese is melted and everything is heated through. Taste and add more salt and pepper if needed.
6. Turn off heat, add salmon back, and cover pan to allow salmon to gently reheat until ready to serve. Add an extra squeeze of lemon juice before serving.

---