This is one of those meals that looks like you tried really hard… but didn’t. Creamy, lemony, herby salmon with tender orzo cooked right in broth so it actually has flavor (because bland pasta is a crime). It’s bright, rich, cozy, and honestly feels like something you’d order out – except you’re eating it in leggings at home.
If you like lemon + cream + salmon together, this one’s a no-brainer.
Why You’ll Love This Recipe
- Feels fancy, zero stress
- Creamy but still fresh and light
- Perfect balance of lemon + dill
- One pan for the sauce, one pot for the orzo
- Great for date night or a random Tuesday
Creamy Lemon Dill Salmon with Orzo
4
servings15
minutes30
minutes600
kcalIngredients
For the Orzo
1 cup orzo
3 cups chicken broth
For the Salmon
Salmon fillets
Olive oil
Paprika
Oregano
Salt & pepper
Lemon zest
For the Lemon Dill Cream Sauce
1 lemon, thinly sliced
¾ cup dry white wine
1 cup heavy cream
1 chopped shallot
Juice of 1 lemon
Handful of fresh dill, chopped
Directions
- Add orzo and chicken broth to a pot. Bring to a simmer and cook until tender and most of the liquid is absorbed. Set aside.
- Season salmon with olive oil, paprika, oregano, salt, pepper, and lemon zest.
- Heat a pan over medium-high heat and pan-fry salmon until golden and cooked through. Remove from pan and set aside.
- In the same pan, add sliced lemons, shallot and white wine. Let it simmer and reduce for a few minutes.
- Pour in the heavy cream and lemon juice. Simmer until slightly thickened.
- Stir in fresh dill, then nestle the salmon back into the sauce. Spoon sauce over top.
- Plate the orzo, top with salmon, and absolutely drench it in that lemon dill sauce.
Wine swap: Use chicken broth if you don’t cook with wine.
Extra lemony: Add more zest right at the end.
Thicker sauce: Simmer an extra 2–3 minutes uncovered.
Herb swaps: Parsley or chives work if you don’t have dill.
Want heat? A pinch of red pepper flakes is unreal here.
FAQs
Can I use skin-on salmon?
Yes, just start skin-side down for extra crispiness.
Can I make this ahead?
It’s best fresh, but leftovers reheat gently with a splash of broth or cream.
What should I serve with this?
It’s perfect as-is, but a simple arugula salad or roasted asparagus is great on the side.
Can I use half-and-half instead of cream?
Yes, but the sauce will be a bit thinner.
This sauce comes together best in a wide Non-Stick Pan – it reduces evenly and doesn’t scorch the cream.
Feeling something different? Try my Peking-Style Ground Beef
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