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This Grilled Salmon with Tomato Orzo is one of those meals that feels special but takes almost no time at all.
The salmon is simply seasoned and grilled until perfectly crisp on the outside and tender inside, then served over a warm, garlicky tomato orzo that’s full of flavour.
It’s light, fresh, and comes together in under 30 minutes.
Jump to Recipe📌 Pin this for your next healthy dinner idea that doesn’t taste boring!
We made this the other night when we wanted something quick and filling but not too heavy.
The tomato orzo cooks in one pan and feels like a creamy risotto without the effort.
Paired with the smoky grilled salmon and maybe a squeeze of lemon on top? So good.
Ingredients
For the salmon:
- 4 salmon fillets (about 5–6 oz each)
- 1 tbsp olive oil
- Salt and pepper
- ½ tsp garlic powder
- 1 lemon, cut into wedges (for serving)
For the tomato orzo:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1½ cups dry orzo pasta
- 1½ cups chicken broth
- 1 cup water
- 1 cup cherry tomatoes, halved
- ½ cup canned crushed tomatoes
- Salt and pepper, to taste
- ½ tsp dried oregano
- Optional: ¼ cup parmesan cheese, fresh basil or parsley for garnish
Instructions
Preheat your grill to medium-high and brush the salmon fillets with olive oil, then season with salt, pepper, and garlic powder.
In a large pan over medium heat, warm olive oil and sauté the garlic until fragrant (about 1 minute), then stir in the orzo and toast for 2 minutes.
Add the cherry tomatoes, crushed tomatoes, chicken broth, water, oregano, salt, and pepper, then bring to a simmer.
Cook the orzo uncovered for 10–12 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
While the orzo cooks, grill the salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes, or until just cooked through.
Remove the salmon from the grill and let it rest a minute or two.
Stir parmesan (if using) into the orzo and spoon it onto plates, then top with grilled salmon and garnish with lemon wedges and herbs.
Tips & Swaps
- Use veggie broth to keep it vegetarian if you’re skipping the salmon.
- The orzo keeps well and makes a great side for other proteins too.
- Want it creamy? Stir in a splash of cream or a spoonful of cream cheese at the end.
- Add spinach or kale during the last few minutes of cooking for extra greens.
Ingredients
Method
- Preheat your grill to medium-high and brush the salmon fillets with olive oil, then season with salt, pepper, and garlic powder.
- In a large pan over medium heat, warm olive oil and sauté the garlic until fragrant (about 1 minute), then stir in the orzo and toast for 2 minutes.
- Add the cherry tomatoes, crushed tomatoes, chicken broth, water, oregano, salt, and pepper, then bring to a simmer.
- Cook the orzo uncovered for 10–12 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
- While the orzo cooks, grill the salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes, or until just cooked through.
- Remove the salmon from the grill and let it rest a minute or two.
- Stir parmesan (if using) into the orzo and spoon it onto plates, then top with grilled salmon and garnish with lemon wedges and herbs.
