One Pan Salmon & Orzo {gluten free}

Name: One Pan Salmon & Orzo (Gluten Free)
Prep time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Global
Ingredients: 1 lb salmon (sliced into about 4 salmon filets); 1 tsp salt (divided); 1/4 tsp black pepper; 2 tbsp arrowroot starch; 2 tbsp ghee (divided (sub olive oil)); 1 tbsp white wine; ½ yellow onion (diced); 1 shallot (diced); 2 cloves garlic (minced); 1 cup gluten-free cassava orzo; 3 cups chicken broth; Juice of one large lemon (divided); 1/2 cup frozen peas; 1/3 cup coconut milk; ½ cup spinach (chopped); 1 tbsp parsley (chopped); Lemon slices to serve

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.

🌍Global 🥗Gluten-Free

Total

30 min

Servings

4

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Unboundwellness · by Michelle

Ingredients

1 lb salmon (sliced into about 4 salmon filets)

1 tsp salt (divided)

1/4 tsp black pepper

2 tbsp arrowroot starch

2 tbsp ghee (divided (sub olive oil))

1 tbsp white wine

½ yellow onion (diced)

1 shallot (diced)

2 cloves garlic (minced)

1 cup gluten-free cassava orzo

3 cups chicken broth

Juice of one large lemon (divided)

1/2 cup frozen peas

1/3 cup coconut milk

½ cup spinach (chopped)

1 tbsp parsley (chopped)

Lemon slices to serve

17 Ingredients

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Instructions

1
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.
2
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.
3
Add the white wine to the pan and scrape with a wooden spoon to remove any burnt bits from the bottom.
4
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.
5
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.
6
Add the coconut milk and spinach. Stir well once the orzo is tender and the spinach begins to wilt.
7
Add the salmon back to the pan and cover for 3 minutes to allow the salmon to reheat.
8
Top the dish with the reserved lemon juice along with chopped parsley and lemon slices!

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Tips & Notes

Pro tips

Dredge salmon filets in the arrowroot starch mixture and sear skin-side down first in hot ghee until golden (3–4 minutes) before flipping; this creates a protective crust that keeps the flesh tender.
Toast the orzo in the pan with ghee and aromatics for 1–2 minutes before adding broth to develop nutty flavor and prevent sticking.
Use fish or vegetable broth rather than water to infuse the orzo with savory depth that complements the salmon.
Don't overcrowd the pan when searing salmon; work in batches if necessary to ensure even browning and prevent steaming.

Substitutions

Ghee → olive oil or butter (no change to flavor or texture)
White wine → dry vermouth or chicken broth (omit if avoiding alcohol)
Cassava orzo → regular wheat orzo or rice-based pasta (adjust cooking time per package)
Arrowroot starch → cornstarch or tapioca starch (1:1 ratio)

Storage & make-ahead

Store leftovers in an airtight container refrigerated up to 2 days; reheat gently on the stovetop with a splash of broth to restore moisture.

Common Questions

Can I use regular orzo instead of gluten-free?

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.

How do I know when the salmon is done?

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.

What can I substitute for arrowroot starch?

Use cornstarch (1:1 ratio) or tapioca starch (1:1 ratio). These will coat the salmon similarly and help develop a light crust.

Can this be made ahead?

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.