Salmon Bites with Lemon Orzo
Crispy, juicy salmon bites tossed in a garlicky herb marinade and served over fluffy lemon orzo with spinach. A light, Mediterranean-friendly meal full of fresh lemon, olive oil, and herbs.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 3–4
Ingredients
For the Salmon Bites
450g (1 lb) salmon fillets, skin removed, cut into 1-inch cubes
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Lemon Orzo
1 cup orzo pasta
1 tbsp olive oil
3 cloves garlic, minced
2 cups vegetable or chicken broth
1 cup baby spinach, chopped
1 tsp lemon zest
2 tbsp lemon juice
¼ tsp salt
¼ tsp black pepper
2–3 tbsp grated parmesan
For Serving
Fresh parsley, chopped
Extra lemon wedges
Instructions
1. Marinate the Salmon
Combine olive oil, lemon juice, zest, garlic, oregano, basil, paprika, salt, and pepper.
Add salmon cubes and toss gently.
Let marinate 10 minutes (or up to 1 hour in fridge).
2. Cook the Salmon Bites
Option A — Pan-Sear (Best):
Heat 1 tbsp olive oil in a non-stick pan on medium-high.
Add salmon in a single layer and cook 2–3 minutes per side until golden and cooked through.
Option B — Air Fryer:
200°C (400°F) for 8–10 minutes, shake halfway.
Option C — Oven:
Bake at 200°C (400°F) for 12 minutes.
3. Make Lemon Orzo
In a pot, heat olive oil or butter.
Add garlic → sauté 1 minute.
Add orzo → toast for 1 minute.
Pour broth → bring to boil.
Reduce heat, cover, cook 7–8 minutes until tender.
Stir in spinach until wilted.
Add lemon zest, lemon juice, salt, pepper, and parmesan (if using).
Mix until creamy.
4. Assemble
Spoon lemon orzo onto plates.
Top with crispy salmon bites.
Garnish with parsley and serve with lemon wedges.
Notes & Variations
Add veggies: Cherry tomatoes, peas, or roasted zucchini mix well.
Make it creamier: Stir in 2 tbsp Greek yogurt at the end of the orzo.
Gluten-free: Use GF orzo or small GF pasta.
More Mediterranean: Add olives or capers on top.
Tips
Don’t over-marinate salmon; lemon can begin to “cook” it.
Orzo absorbs fast—add 2–3 tbsp extra broth if it gets too thick.
Use fresh lemon for best flavor.
Frequently Asked Questions
Q: Can I use frozen salmon?
Yes—thaw fully and pat dry before marinating.
Q: Can I meal-prep it?
Yes! Store separately. Reheat orzo with a splash of broth.
Nutritional Information
Calories: 435
Protein: 34g
Carbs: 44g
Fat: 15g