Creamy Lemon-Dill Salmon with Orzo and Peas

Why You’ll Love This Recipe

• One-pan, weeknight-friendly comfort food with restaurant polish.
• Buttery panko crust broiled to golden perfection for irresistible crunch.
• Lively lemon and fresh dill keep the creamy sauce bright, not heavy.
• Orzo and peas soak up pan juices, so every bite is saucy and satisfying.

Grocery List

• Produce: 1–2 lemons, fresh dill, garlic, lemon wedges for serving
• Dairy: heavy cream, unsalted butter, Parmesan
• Pantry: salmon fillets, orzo, low-sodium broth, Dijon mustard, honey, panko breadcrumbs, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

Orzo & Peas Base

• 1 1/2 cups (10 oz) orzo
• 3 cups low-sodium chicken or vegetable broth, brought to a boil
• 2 garlic cloves, minced
• Zest of 1 large lemon, divided (about 2 tsp total)
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus black pepper
• 1 1/2 cups frozen peas (no need to thaw)
• 1/4 cup finely grated Parmesan
• 1 tbsp unsalted butter

Salmon & Lemon-Dill Cream

• 4 salmon fillets (6 oz each), skin-on or skinless
• 3/4 cup heavy cream
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, finely grated
• 2 tbsp fresh dill, finely chopped (plus more for garnish)
• 1/2 tsp kosher salt, plus black pepper

Buttery Breadcrumb Topping

• 1/2 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted
• 1 tbsp extra-virgin olive oil
• Remaining lemon zest (about 1 tsp)
• 1 tbsp fresh dill, finely chopped
• Pinch kosher salt and black pepper

To Serve

• Lemon wedges
• Extra chopped dill (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 400°F (200°C) with a rack in the center. Lightly grease a 9×13-inch (3-quart) baking dish. Bring 3 cups of broth to a boil (kettle or saucepan). You will switch to the broiler at the end, so make sure the top rack can be raised later.

Step 2: Start the orzo in the oven

In the prepared baking dish, combine the orzo, boiling broth, minced garlic, half of the lemon zest, olive oil, 1 teaspoon kosher salt, and a few grinds of black pepper. Stir well, cover tightly with foil, and bake for 10 minutes. The orzo should be just beginning to soften with some liquid still visible.

Step 3: Whisk the creamy lemon-dill sauce

While the orzo starts, whisk together the heavy cream, lemon juice, Dijon, honey, grated garlic, 2 tablespoons dill, 1/2 teaspoon kosher salt, and black pepper to taste. Whisk until smooth and slightly thickened. Set aside.

Step 4: Make the buttery breadcrumb topping

In a small bowl, mix the panko, melted butter, olive oil, remaining lemon zest, 1 tablespoon dill, and a pinch of salt and pepper. Toss until the crumbs look evenly moistened and clumpy.

Step 5: Stir in peas and nestle the salmon

Remove the baking dish from the oven. Carefully uncover and stir in the frozen peas, Parmesan, and 1 tablespoon butter until the orzo looks creamy and saucy. Pat the salmon dry, season both sides with salt and pepper, and nestle the fillets into the orzo (skin-side down if using skin-on). Spoon some of the cream sauce over the salmon and pour the rest around the orzo. Mound the buttery crumbs on top of each fillet.

Step 6: Bake, then broil for a golden finish

Return the dish to the oven and bake for 10–12 minutes, until the salmon reaches 120–125°F (50–52°C) for medium and flakes easily. Switch the oven to broil and move the dish to the upper rack. Broil for 2–3 minutes, watching closely, until the panko is deeply golden and the orzo edges are lightly crisp.

Step 7: Rest and serve

Let the dish rest for 5 minutes to settle. Fluff the orzo around the fish, sprinkle with more dill, and serve with lemon wedges. Spoon some of the creamy pan sauce over each portion.

Pro Tips

• Use boiling broth so the orzo cooks quickly and evenly in the oven.
• Keep the orzo saucy before broiling; if it looks dry, splash in a few tablespoons of hot broth or water.
• Pat salmon dry for better browning and to help the topping adhere.
• Broilers vary—stay close during the final 2–3 minutes to avoid burning the crumbs.
• Prefer well-done salmon? Bake to 130–135°F before broiling briefly.

Variations

• Greens boost: Stir in 2–3 cups baby spinach or chopped kale with the peas.
• Herb swap: Try tarragon and chives instead of dill for a French-style twist.
• Gluten-free: Use gluten-free orzo and gluten-free panko; adjust liquid as needed per package directions.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, covered, at 300°F (150°C) for 12–15 minutes; add a splash of broth to loosen the orzo, then broil 1–2 minutes to re-crisp crumbs. The breadcrumb topping and the lemon-dill cream can be mixed up to 1 day ahead and refrigerated separately; stir the sauce before using. Freezing is not recommended due to the cream sauce and delicate fish texture.

Nutrition (per serving)

Approximate: 870 calories; 53 g protein; 72 g carbohydrates; 52 g fat; 5 g fiber; 980 mg sodium. Values will vary with specific ingredients and brands.