Name: Crispy Skin Salmon with Chilled Lemon Orzo Salad & Herbed Yogurt
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skin-on salmon fillets (about 6 oz each); 1.5 cups orzo pasta; 1 pint cherry tomatoes, halved; 1 cup Persian cucumber, diced; 1/3 cup Kalamata olives, pitted & sliced; 1/4 cup red onion, finely diced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1 lemon (zest & juice); 1 cup plain Greek yogurt; 2 tbsp extra-virgin olive oil, plus more for salmon; 1 small garlic clove, grated; 1/4 tsp honey; Kosher salt, to taste; Freshly ground black pepper, to taste

Crispy Skin Salmon with Chilled Lemon Orzo Salad & Herbed Yogurt

CookwithNewsletter

Channeling the relaxed, sun-drenched vibe of a river float, this pescatarian dinner is light, bright, and full of California summer energy. Crispy-skinned salmon gets star treatment atop a lemony orzo salad tossed with cool cucumbers, juicy tomatoes, briny olives, and a shower of fresh herbs. A tangy herbed yogurt (rested for maximum flavor) adds creamy contrast. The salmon is pan-seared for shatteringly crisp skin, while the chilled salad offers a refreshing counterpoint—perfect after a day in the sun. Every bite is a postcard from a carefree summer evening, best enjoyed with bare feet and laughter in the air.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook orzo until just al dente, about 8 minutes. Drain, rinse with cold water, and toss with 1 tbsp olive oil to prevent sticking. Chill in fridge while prepping other ingredients.
In a mixing bowl, combine Greek yogurt, half the dill, half the parsley, grated garlic, 1 tbsp lemon juice, 1/2 tsp lemon zest, honey, and a pinch of salt and pepper. Stir well and refrigerate.
Pat salmon fillets very dry. Season both sides generously with salt and pepper. Let rest at room temperature for 15 minutes (for even cooking and crispier skin).
Heat a large nonstick or cast iron skillet over medium-high heat. Add a thin layer of olive oil. When shimmering, lay salmon fillets skin-side down. Use a spatula to press gently so skin makes full contact. Cook without moving until skin is deeply golden and crisp, about 5 minutes. Flip and cook 1-2 minutes more, until just cooked through. Remove from heat and rest 2 minutes.
While salmon cooks, assemble the salad: In a large bowl, toss chilled orzo, cherry tomatoes, cucumber, olives, red onion, remaining herbs, remaining lemon juice & zest, 1 tbsp olive oil, salt, and pepper. Taste and adjust seasoning.
To serve: Spread a generous spoonful of herbed yogurt on each plate. Top with a mound of lemon orzo salad and a crispy salmon fillet, skin-side up. Garnish with extra dill and a drizzle of olive oil if desired.