485 kcal 38g protein 42 min Low-CalorieHigh-ProteinQuick

Lemon-Herb Baked Salmon Over Orzo

Bright Mediterranean flavors meet weeknight simplicity

This dish captures the essence of sun-drenched Mediterranean coastlines: bright citrus notes, fragrant herbs, and the rich, buttery texture of perfectly baked salmon. The technique of roasting vegetables alongside the fish allows their natural sugars to caramelize while the salmon stays moist in the enclosed oven environment. Za’atar—a Middle Eastern blend of thyme, sumac, and sesame—adds an aromatic complexity that elevates simple weeknight ingredients into something memorable. Light orzo, tossed with fresh parsley and lemon, provides a delicate starch base that soaks up the pan juices without weighing you down. Each forkful delivers flaky fish, tender-crisp vegetables, and herb-kissed pasta in balanced harmony.

Ingredients

Serves 2

2 skin-on salmon fillets (150g each)
80g dry orzo pasta
150g cherry tomatoes, halved
1 medium zucchini, cut into half-moons
½ red onion, sliced into wedges
1 lemon
2 garlic cloves, minced
1 tsp dried thyme
½ tsp dried oregano
2 tbsp fresh flat-leaf parsley, chopped
2 tsp extra-virgin olive oil
½ tsp za'atar spice blend
Flaky sea salt and black pepper

Method

Position an oven rack in the center and preheat to 200°C (400°F). Line a large sheet pan with parchment paper for easy cleanup.
Combine the cherry tomatoes, zucchini, and red onion in a bowl. Drizzle with 1 teaspoon of the olive oil, then season with salt and pepper. Toss to coat evenly, then spread the vegetables across the prepared pan in a single layer.
Roast the vegetables for 12 minutes, until the tomatoes begin to collapse slightly and the zucchini develops golden edges. The kitchen should smell warmly savory at this point.
Nestle the salmon fillets between the vegetables, skin-side down. Season the tops generously with za'atar, thyme, oregano, and minced garlic. Cut the lemon in half and squeeze juice from one half over everything, then place the spent halves on the pan.
Return the pan to the oven and bake for 12 to 14 minutes. The salmon is done when it flakes easily at the thickest point and reaches an internal temperature of 63°C (145°F). The flesh should appear opaque throughout.
While the salmon finishes, bring a medium saucepan of well-salted water to a rolling boil. Cook the orzo for 8 to 10 minutes until al dente—tender with a slight bite remains. Drain thoroughly.
Transfer the drained orzo back to the warm pot. Add the remaining olive oil, half the parsley, and a squeeze of lemon juice. Fold gently to combine, then taste and adjust seasoning.
Divide the lemon-herb orzo between warmed plates. Arrange the roasted vegetables alongside, then place a salmon fillet on top of each portion. Scatter the remaining parsley over everything and serve immediately with lemon wedges on the side.