25-Minute Salmon Piccata with Orzo and Sautéed Greens Recipe

Introduction

This 25-Minute Salmon Piccata is a bright, flavorful dish perfect for a quick weeknight dinner. Tender salmon fillets in a tangy lemon-caper sauce served alongside garlic orzo and sautéed greens make a balanced and elegant meal.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1 cup orzo pasta
• 2 cups chicken broth (or water)
• ¼ teaspoon salt (plus more to taste)
• ¼ teaspoon pepper (plus more to taste)
• 1 tablespoon olive oil
• 1 clove garlic, finely minced
• 10 ounces greens of choice (spinach, kale, or chard, chopped if large)
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• ½ large lemon (zest and juice, optional)
• 4 salmon fillets (6 ounces each), skin off or on
• Salt and pepper to taste
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 3 tablespoons capers, drained and rinsed
• ½ cup dry white wine
• ¼ cup chicken broth
• 1 stick butter
• 1 medium lemon (zest and juice)
• ¼ cup fresh parsley, roughly chopped
• Lemon slices for garnish
• Dill sprigs and chopped dill for garnish

Instructions

1. Step 1: Prepare the orzo by heating 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 cloves finely minced garlic and cook for 30 seconds until fragrant. Stir in the orzo and toast for 1 to 2 minutes.
2. Step 2: Add 2 cups chicken broth (or water), ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, then reduce heat to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and liquid absorbed. Season with more salt and pepper if needed. Cover and keep warm.
3. Step 3: While orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 clove garlic and ½ teaspoon red pepper flakes, sauté for about 30 seconds.
4. Step 4: Add 10 ounces of greens and cook, stirring, for 3 to 5 minutes until wilted and tender. Season with salt, pepper, and a squeeze of lemon zest and juice if desired. Transfer to a platter and set aside.
5. Step 5: Pat salmon fillets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
6. Step 6: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down (if using) and cook without moving for 3 to 4 minutes until golden and crispy.
7. Step 7: Flip salmon and cook for another 3 to 4 minutes until just cooked through. Remove from skillet and set aside.
8. Step 8: In the same skillet, reduce heat slightly and add 6 cloves minced garlic and 3 tablespoons capers. Sauté for 30 seconds until fragrant.
9. Step 9: Increase heat to high. Add ½ cup dry white wine, lemon zest, and lemon juice, and simmer for 2 to 3 minutes to reduce slightly.
10. Step 10: Add ¼ cup chicken broth and simmer for another 2 to 3 minutes. Remove from heat and whisk in 1 stick butter until the sauce is smooth and glossy. Adjust seasoning as needed.
11. Step 11: Return salmon to the pan briefly to warm through, spooning sauce over the fillets.
12. Step 12: Serve salmon piccata with a scoop of orzo and sautéed greens. Spoon additional sauce over the dish and garnish with fresh parsley, lemon slices, and dill.

Tips & Variations

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
• Swap orzo for couscous or rice if preferred.
• For extra richness, add a splash of cream to the piccata sauce before removing from heat.
• Try using different greens such as arugula or Swiss chard to vary the flavors and textures.

Storage

Store leftover salmon piccata and sides separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the salmon. The orzo can be refreshed with a splash of water or broth in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to thaw it completely and pat dry before cooking to ensure it sears properly and develops a nice crust.

What can I substitute for capers if I don’t have any?

You can use chopped green olives or a small amount of chopped pickles for a similar tangy, briny bite.

25-Minute Salmon Piccata with Orzo and Sautéed Greens Recipe

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5 from 69 reviews

A vibrant, flavorful 25-Minute Salmon Piccata recipe featuring crispy pan-seared salmon fillets paired with a tangy lemon-caper butter sauce, served alongside tender orzo pasta and sautéed greens. This dish balances bright citrus notes with savory elements for an elegant yet quick weeknight meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Orzo

• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1 cup orzo pasta
• 2 cups chicken broth or water
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon pepper, plus more to taste

Sautéed Greens

• 1 tablespoon olive oil
• 1 clove garlic, finely minced
• 10 ounces greens of choice (spinach, kale, or chard), leaves chopped if large
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• ½ large lemon, zest and juice (optional)

Salmon Piccata

• 4 salmon fillets (6 ounces each), skin on or off
• Salt and pepper to taste
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 3 tablespoons capers, drained and rinsed
• ½ cup dry white wine
• ¼ cup chicken broth
• 1 stick butter (8 tablespoons)
• 1 medium lemon, zest and juice
• ¼ cup fresh parsley, roughly chopped
• Lemon slices, for garnish
• Dill sprigs and chopped dill, for garnish

Instructions

1. Prepare Orzo: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely minced garlic and cook for 30 seconds until fragrant. Stir in 1 cup orzo pasta and toast for 1 to 2 minutes. Add 2 cups chicken broth (or water), ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for 8 to 10 minutes until orzo is tender and liquid is absorbed. Season with additional salt and pepper to taste. Cover and keep warm.
2. Cook Greens: While the orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 clove finely minced garlic and ½ teaspoon red pepper flakes; sauté about 30 seconds until fragrant. Add 10 ounces chopped greens and cook for 3 to 5 minutes, stirring occasionally, until wilted and tender. Season with salt, pepper, and a squeeze of lemon zest and juice (optional). Transfer greens to a platter and set aside.
3. Prepare Salmon: Pat 4 salmon fillets dry with paper towels. Season both sides with salt and pepper, then dredge lightly in ¼ cup flour, shaking off excess. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add salmon fillets skin side down if using, and cook without moving for 3 to 4 minutes until golden and crispy. Flip and cook another 3 to 4 minutes until just cooked through. Remove salmon from skillet and set aside.
4. Make Salmon Piccata Sauce: In the same empty skillet, reduce heat slightly and add 6 cloves minced garlic and 3 tablespoons rinsed capers. Sauté for 30 seconds until fragrant. Increase heat to high and deglaze the pan with ½ cup dry white wine, adding zest and juice of 1 medium lemon. Simmer for 2 to 3 minutes to reduce. Add ¼ cup chicken broth and simmer another 2 to 3 minutes. Remove pan from heat and whisk in 1 stick (8 tablespoons) butter until sauce is smooth and glossy. Adjust seasoning if necessary.
5. Finish and Serve: Return salmon fillets to the skillet briefly to warm through, spooning the piccata sauce over the top. Plate salmon with a scoop of orzo and sautéed greens. Spoon additional sauce over everything and garnish with ¼ cup chopped fresh parsley, lemon slices, and dill sprigs or chopped dill for a fresh, aromatic touch.

Notes

• Salmon skin can be left on for extra crispiness or removed based on preference.
• White wine can be substituted with additional chicken broth if preferred.
• Use any hearty leafy greens such as spinach, kale, or chard for the sautéed greens.
• For a dairy-free version, omit butter and finish sauce with olive oil.
• Make sure salmon is not overcrowded in the pan to achieve a crispy crust.
• Serve immediately for best texture and flavor.

Keywords: Salmon Piccata, Quick Salmon Recipe, Lemon Caper Sauce, Orzo Pasta, Sautéed Greens, Healthy Dinner, Weeknight Meal