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Easy Salmon and Broccoli Parmesan Orzo

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


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


  • 4 salmon filets (~46 oz each)
  • 2 tbsp olive oil or butter
  • Salt and pepper, to taste
  • 1/2 an onion, diced
  • 34 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 12 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


  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.