This one pan salmon and gluten-free orzo is a restaurant-quality dish made with salmon filets, cassava orzo, aromatic shallots, and white wine broth in a single skillet. It balances simplicity with elegant presentation.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Combine the arrowroot starch and half of the salt and pepper in a shallow bowl. Pat the salmon filets dry, and working with one at a time, toss with the arrowroot starch to coat. Set aside.
Using a large, deep pan, melt 1 tbsp ghee over medium heat. Once the ghee is melted and shimmering, add the salmon to the pan skin side down. Sear the salmon for about 4 minutes on each side or until crisp and cooked through. Set aside on a plate and cover with foil to keep warm.
Add the white wine to the pan and scrape with a wooden spoon to remove any burnt bits from the bottom.
Reduce the heat to medium-low Add another tablespoon of ghee to the pan. Once melted, add the onion, shallot and garlic and saute for 4-5 minutes or until the onion is lightly fragrant and the onion is translucent.
Add the broth and most of the lemon juice to the pan and whisk well and bring to a low boil. Add the orzo, the remainder of the salt and pepper, and frozen peas. Stir well. Reduce to a low simmer. Cover and simmer on low for 10 minutes, stirring often to allow the orzo to cook through.
Add the coconut milk and spinach. Stir well once the orzo is tender and the spinach begins to wilt.
Add the salmon back to the pan and cover for 3 minutes to allow the salmon to reheat.
Top the dish with the reserved lemon juice along with chopped parsley and lemon slices!
Store leftovers in an airtight container refrigerated up to 2 days; reheat gently on the stovetop with a splash of broth to restore moisture.
Yes. Use the same 1 cup of regular wheat orzo, though cooking time may vary slightly. Adjust liquid if needed to account for different absorption rates.
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) at the thickest part. Cook for 12–15 minutes depending on fillet thickness.
Use cornstarch (1:1 ratio) or tapioca starch (1:1 ratio). These will coat the salmon similarly and help develop a light crust.
Prepare components separately (marinate salmon, dice vegetables) up to 8 hours ahead. Cook the dish fresh for best texture; leftovers store refrigerated up to 2 days but orzo may soften.
Olive oil, butter, or avocado oil work equally well. Use 2 tbsp total, divided for searing salmon and sautéing aromatics.
