Martha Stewart Baked Salmon With Creamy Orzo

Martha Stewart baked salmon with creamy orzo is a hearty one-pan dinner with crispy bacon, tender orzo and coriander-spiced salmon that comes together in 45 minutes. Try this easy one-pan salmon dinner for a busy weeknight dinner or a cozy family meal, since it's quick and cleanup is minimal.

Let the orzo simmer until nearly all the broth has been absorbed, about 8 minutes, because that is what turns it creamy. Skip it and the salmon sits on soupy, undercooked pasta instead of a rich base.

Martha nestles the seasoned salmon right into the orzo and bakes it covered, so the fish cooks gently in trapped steam. She also stirs in radicchio and the last of the celery after baking, which adds a bitter crunch against the bacon.

Martha Stewart Baked Salmon With Creamy Orzo

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

520

kcal

Orzo simmers in chicken broth with bacon, onion and celery until thick and creamy. Covered salmon then bakes right on top, and radicchio stirred in at the end wilts for a little crunch.

Ingredients

• 2 1/2 ounces bacon, cut into ¼-inch pieces (½ cup)
  

• 1/2 medium onion, chopped (¾ cup)
  

• 2 celery stalks, thinly sliced (¾ cup)
  

• 1 cup orzo
  

• 1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh juice, and lemon wedges for serving
  

• 1 tablespoon fresh lemon juice
  

• 3 cups low-sodium chicken broth
  

• Kosher salt and freshly ground pepper
  

• 1/2 teaspoon ground coriander
  

• 4 skinless salmon fillets (each 4 ounces)
  

• 1/2 small head radicchio, cored and sliced (2 cups)
  

• lemon wedges for serving
  

Directions

• Heat and sauté: Preheat the oven to 450°F. Combine 2 1/2 ounces bacon, 1/2 chopped onion and 1/4 cup celery in a large straight-sided skillet over medium-high heat. Cook, stirring, about 5 minutes until the bacon begins to brown.
• Simmer the orzo: Add 1 cup orzo and cook, stirring, for 1 minute. Stir in 1 tablespoon lemon juice and 3 cups chicken broth, then season with salt and pepper. Simmer about 8 minutes until the orzo is tender and the liquid has nearly evaporated.
• Season the salmon: Stir together 1/2 teaspoon coriander, 1/2 teaspoon lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season the 4 salmon fillets with the mixture, then nestle them into the orzo.
• Bake the fish: Cover the skillet and transfer it to the oven. Bake 5 to 6 minutes until the fish is just cooked through, then move the fillets to a plate.
• Add the radicchio: Let the orzo cool 5 minutes. Then stir in 2 cups sliced radicchio with the remaining 1/2 cup celery just until wilted.
• Serve: Return the salmon to the skillet so it sits on the orzo. Serve right away with lemon wedges on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Microplane zester grater, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use wild salmon instead of farmed?

Yes, either works, so choose by taste and budget. Wild salmon is leaner and cooks faster, so check it a minute or two sooner than the 5 to 6 minutes in the recipe.

How long do leftovers keep?

Leftover salmon keeps in the fridge for up to 4 days. Store the orzo in a separate airtight container, since it keeps absorbing liquid and gets thicker as it sits.

What can I do with leftover salmon?

Flake it into a salad with mayonnaise, chopped celery and a squeeze of lemon. You can also mix it with an egg, mayo and crushed pretzels, then pan-fry small cakes.

Can I make this in a Dutch oven instead of a skillet?

Yes, a Dutch oven works well because the lid is already built in. Use one that is wide enough for the fillets to sit in a single layer on the orzo.

I don't have a zester. What can I use for the lemon zest?

A vegetable peeler works, so just chop the strips very finely afterward. The small holes of a box grater are another option, as long as you skip the bitter white pith.