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One-Pan Salmon Niçoise With Orzo
Some dinners feel like a reset button. You want something fresh and vibrant, but you also want it to be real dinner, not a sad salad that leaves everyone rummaging for snacks an hour later. That’s exactly why One-Pan Salmon Niçoise With Orzo belongs in your weeknight rotation: it has the breezy, Mediterranean flavor of a Niçoise salad, but the orzo makes it cozy and satisfying.
The best part is how everything builds in one pan. The orzo simmers right in the same skillet, soaking up savory broth and all the flavors around it, while the salmon cooks gently on top so it stays tender and flaky instead of dry. Add green beans for that crisp-tender snap, tomatoes for sweetness, and olives for that unmistakable briny Niçoise vibe, and suddenly your kitchen smells like a little coastal café.
If you’ve ever loved the classic components of Niçoise, like green beans, tomatoes, olives, and a lemony Dijon moment, this recipe pulls them together in the easiest, most weeknight-friendly way. It’s the kind of meal you make once, then immediately start planning when you can make it again.
Why You’ll Love This Recipe
- One pan means less cleanup and more “I can actually do this on a busy night.”
- The flavors are bright and balanced: lemon, Dijon, olives, juicy tomatoes, and rich salmon.
- Orzo makes it comforting and filling, so it works as a true easy dinner.
- It’s naturally high-protein thanks to salmon (and eggs if you add them).
- If you love Mediterranean-style dinners, this tastes fresh without being complicated.
- Leftovers are excellent because the orzo absorbs even more flavor overnight.
Ingredients
Niçoise-inspired dishes typically feature a mix of vegetables, olives, and a zippy Dijon-style dressing, often served as a composed salad. This version keeps that spirit but uses orzo and salmon to turn it into a warm, cozy skillet dinner.
Step-by-Step Instructions
Season the salmon.
Pat salmon dry, then season with salt and pepper.
Tip: Dry salmon cooks more evenly and avoids steaming right away.
Sauté the aromatics.
Heat olive oil in a large skillet, then cook the shallot until softened; add garlic and stir until fragrant.
Tip: Keep the garlic brief so it doesn’t brown and taste bitter.
Toast the orzo.
Stir in the orzo and cook for about a minute so it’s coated and lightly toasted.
Tip: A quick toast gives the orzo a richer, slightly nutty flavor.
Simmer the orzo.
Add broth and bring to a gentle simmer, stirring often so the pasta doesn’t stick.
Tip: Orzo clumps easily, so frequent stirring keeps it silky.
Add green beans and tomatoes.
Stir in green beans and nestle in tomatoes so they soften while the orzo finishes cooking.
Tip: Add the beans while there’s still time for them to turn crisp-tender.
Cook the salmon on top.
Nestle salmon into the orzo, cover, and cook until salmon flakes easily.
Tip: Covered cooking gently steams the salmon and keeps it moist.
Add the Niçoise finish.
Stir in olives (and capers if using), then add lemon juice and Dijon to brighten and pull everything together.
Tip: Add lemon at the end for the freshest flavor.
Serve with eggs if desired.
Top with halved soft-boiled eggs and extra lemon zest.
Tip: Egg adds creamy richness that balances the briny olives.
Tips for Success
- Stir orzo frequently to prevent sticking and clumping.
- Start with a common orzo simmer approach and add more broth if it tightens up too quickly.
- Add salmon when the orzo is close to tender so the fish doesn’t overcook.
- Finish with lemon juice at the end for brightness.
- Use good olives because they’re a key flavor in Niçoise-style dishes.
- If the pan looks dry, loosen with a splash of broth before serving to keep it silky.
Variations & Substitutions
- Classic Niçoise direction: Add soft-boiled eggs and serve with extra Dijon-lemon dressing.
- Tuna-style swap: Replace salmon with tuna for a more traditional Niçoise feel.
- Gluten-free: Use a gluten-free small pasta, adjusting liquid and cook time as needed.
- Extra veggies: Add spinach at the end so it wilts into the warm orzo.
What to Serve With It
- A simple green salad with a lemony vinaigrette for a fresh side.
- Crusty bread to soak up the lemony pan juices.
- Sparkling water or a crisp white wine for that coastal dinner vibe.
- Fresh berries or a light citrus dessert for a bright finish.
Storage & Reheating
Store leftovers in an airtight container in the fridge, and reheat gently with a splash of broth or water to loosen the orzo back up. Keep the heat low so the salmon warms through without drying out. If possible, add a fresh squeeze of lemon after reheating to wake the flavors back up.
Nutrition Facts
Exact nutrition depends on portion size and oil amount, but salmon provides high-quality protein and healthy fats, while orzo adds satisfying carbs. This is generally high-protein and Mediterranean-leaning, but not low-carb or keto due to the orzo.
| Nutrition (approx. per serving) | Amount |
|---|---|
| Calories | ~560 |
| Protein | ~38 g |
| Carbs | ~52 g |
| Fat | ~22 g |
| Fiber | ~5 g |
| Sugar | ~6 g |
| Sodium | ~780 mg |
Common Mistakes to Avoid
- Overcooking the salmon while waiting for the orzo to finish.
- Not stirring the orzo enough, which can cause sticking or clumping.
- Adding lemon too early, which can dull the fresh citrus flavor.
- Going heavy on salty add-ins without balancing with lemon.
FAQ
Can I make One-Pan Salmon Niçoise With Orzo ahead of time?
Yes, but salmon is best freshly cooked, so consider reheating the orzo gently and adding freshly cooked salmon if you’re serving guests.
Can I use frozen salmon?
Yes, but thaw first so it cooks evenly and stays tender.
What olives are best for Niçoise flavor?
Niçoise olives are classic, but Kalamata is a common substitute that still gives great briny flavor.
How do I keep orzo from getting gummy?
Keep the simmer gentle and stir often, then stop cooking when it’s just tender.
Can I add eggs like a traditional Niçoise salad?
Yes, eggs are a traditional Niçoise component and make the dish feel extra complete.
Can I swap the vegetables?
Yes, but keep at least one crisp-tender veg (like green beans) and one juicy element (like tomatoes) for the Niçoise balance.
Is this gluten-free?
Not as written because orzo is typically wheat-based, but gluten-free small pasta can work with adjusted cook time and liquid.
Conclusion
Make One-Pan Salmon Niçoise With Orzo when you want something fresh, briny, and satisfying that still feels a little elegant. If you try it, leave a comment with your favorite add-ins (extra olives, capers, soft-boiled eggs) and how you served it. And if you loved this One-Pan Salmon Niçoise With Orzo, try Flaky Fish Puttanesca.
One-Pan Salmon Niçoise With Orzo
A harmonious blend of fresh salmon, vibrant vegetables, flavorful olives, and wholesome orzo cooked together in one pan to create a comforting and elegant dish. The perfect balance of textures and flavors in every bite will leave you craving for more. This Mediterranean-inspired meal is both satisfying and nutritious, making it an ideal choice for a well-rounded dinner.
Ingredients
- 4 Salmon fillets
- 4 cups Vegetable broth
- 1 cup Cherry tomatoes
- 1 cup Orzo pasta
- 1/2 cup Kalamata olives
- 1/4 cup Fresh basil
- Salt
- Pepper
- Lemon juice
- Olive oil
Directions
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Season the salmon fillets with salt, pepper, and a squeeze of lemon juice.
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In a large pan, heat olive oil and sear the salmon until golden brown on both sides.
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Add the cherry tomatoes, olives, and vegetable broth to the pan, and let it simmer for a few minutes.
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Stir in the orzo and cover the pan, allowing the orzo to cook until tender and the salmon is flaky.
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To prevent sticking, stir occasionally and add more broth if needed.
