Lemon Herb Salmon with Creamy Cucumber Orzo
A beautifully balanced Mediterranean meal featuring flaky lemon-herb roasted salmon served over a bed of creamy cucumber-dill orzo. The richness of the salmon is complemented by the fresh, cooling orzo tossed with Greek yogurt, herbs, and crisp cucumbers. Perfect for a healthy dinner, meal prep, or a dinner party centerpiece.
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Lemon Herb Salmon:
4 salmon fillets (5–6 oz each), skin-on or skinless
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill or thyme
Salt and black pepper, to taste
Lemon wedges, for serving
For the Creamy Cucumber Orzo:
1 cup dry orzo pasta
1/2 cup Greek yogurt (plain, full-fat or 2%)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp garlic powder or 1 grated garlic clove
1 cup finely chopped cucumber (Persian or English cucumber works best)
2 tbsp fresh chopped dill or mint (or both)
Salt and pepper, to taste
Instructions:
1. Prepare the Lemon Herb Salmon:
In a small bowl, mix olive oil, lemon juice, zest, mustard, garlic, parsley, dill, salt, and pepper.
Place salmon fillets on a baking tray lined with parchment. Spoon marinade over the fillets.
Let marinate at room temperature for 10–15 minutes while oven preheats to 400°F (200°C).
Bake for 12–14 minutes, or until salmon flakes easily with a fork (internal temp: 125–130°F for medium). Optionally broil for 1–2 minutes for golden tops.
2. Cook the Orzo:
Boil a pot of salted water. Cook orzo until al dente (about 8–10 minutes). Drain and let cool for 5 minutes.
3. Make the Creamy Cucumber Orzo:
In a large bowl, combine Greek yogurt, olive oil, lemon juice, zest, garlic, salt, and pepper.
Fold in cooked orzo, chopped cucumber, and fresh herbs. Mix well. Taste and adjust seasoning.
4. Assemble & Serve:
Spoon creamy cucumber orzo onto plates.
Top each portion with a salmon fillet.
Garnish with lemon wedges and extra fresh herbs if desired.
Notes & Tips:
Make it ahead: Salmon can be marinated up to 12 hours in advance. Orzo can be made 1 day ahead; store chilled and refresh with a splash of lemon juice or olive oil.
Don’t overcook the salmon: For best flavor and texture, bake just until opaque and flaky.
Make it dairy-free: Use a plant-based yogurt for the orzo.
Want extra crunch: Add finely chopped celery or toasted pine nuts to the orzo.
❓ Frequently Asked Questions (FAQ):
Q: Can I use dried herbs instead of fresh?
A: Yes, use 1/3 the amount. For example, 1 tsp dried dill = 1 tbsp fresh.
Q: Can I grill the salmon instead?
A: Absolutely! Grill over medium heat for 4–5 minutes per side.
Q: What protein can I use instead of salmon?
A: Try grilled chicken, trout, or baked tofu for a vegetarian option.
Q: How long does the orzo last?
A: Store in the fridge for up to 3 days. Best served slightly chilled or at room temperature.
️ Nutritional Information
Calories: 490 kcal
Protein: 38 g
Fat: 22 g
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 4 g
Sodium: 350 mg
Calcium: 100 mg