25-Minute Salmon Piccata with Lemon and Capers over Orzo and Greens Recipe

Introduction

This 25-Minute Salmon Piccata is a vibrant and elegant dinner that comes together quickly on busy weeknights. Featuring tender salmon fillets in a tangy lemon-caper sauce, served with savory orzo and sautéed greens, it’s a balanced meal that’s both flavorful and satisfying.

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 (leaves chopped if large, such as spinach, kale, or chard)
• ½ teaspoon red pepper flakes
• Salt and pepper (to taste)
• ½ large lemon (zest and juice, optional)
• 4 fillets salmon (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, 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 minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in the orzo and toast for 1 to 2 minutes. Add the chicken broth or water, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for 8 to 10 minutes until the orzo is tender and liquid is absorbed. Season with salt and pepper to taste, cover, and keep warm.
3. Step 3: While the orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 clove sliced garlic and ½ teaspoon red pepper flakes, sautéing for about 30 seconds.
4. Step 4: 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. 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. Place salmon fillets in the pan (skin side down if using) and cook without moving for 3 to 4 minutes until golden and crispy.
7. Step 7: Flip the salmon and cook another 3 to 4 minutes until just cooked through. Remove the fillets 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, deglaze the pan with ½ cup dry white wine, lemon zest, and lemon juice. Simmer for 2 to 3 minutes to reduce.
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 if needed.
11. Step 11: Return salmon fillets to the pan briefly to warm through. Spoon the sauce over the fillets.
12. Step 12: Plate salmon piccata with a scoop of orzo and sautéed greens. Spoon additional sauce over everything and garnish with chopped parsley, lemon slices, and dill.

Tips & Variations

• For a gluten-free option, substitute orzo with gluten-free pasta and use cornstarch or a gluten-free flour blend instead of all-purpose flour for dredging the salmon.
• If you prefer a milder sauce, reduce the amount of capers or omit red pepper flakes.
• White wine can be replaced with additional chicken broth or a splash of lemon juice if you prefer to avoid alcohol.
• Use fresh herbs like basil or tarragon in place of parsley for a different flavor profile.

Storage

Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the salmon. Orzo and greens can be reheated separately in the microwave or on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator before cooking for best results.

What can I serve instead of orzo?

Rice, quinoa, or other small pasta shapes such as couscous or fregola work well as alternatives to orzo to pair with the salmon piccata.

25-Minute Salmon Piccata with Lemon and Capers over Orzo and Greens Recipe

Print Recipe

★★★★★

5 from 81 reviews

This vibrant 25-Minute Salmon Piccata recipe combines tender salmon fillets with a bright, buttery lemon-caper sauce. Served alongside garlicky sautéed greens and creamy orzo pasta, it’s a quick yet elegant meal perfect for weeknights or entertaining.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

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 (optional)
• Salt and pepper, to taste
• Juice and zest of ½ large lemon (optional)

Salmon

• 4 salmon fillets (6 ounces each), skin off or on
• Salt and pepper, to taste
• ¼ cup all-purpose flour
• 2 tablespoons olive oil

Piccata Sauce

• 6 cloves garlic, minced
• 3 tablespoons capers, drained and rinsed
• ½ cup dry white wine
• ¼ cup chicken broth
• 1 stick (8 tablespoons) unsalted butter
• 1 medium lemon, zest and juice
• ¼ cup fresh parsley, roughly chopped
• Lemon slices, for garnish
• Dill sprigs and chopped, for garnish (optional)

Instructions

1. Prepare Orzo: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 cloves of finely minced garlic and cook for 30 seconds until fragrant. Stir in 1 cup orzo 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 the orzo is tender and liquid is absorbed. Season with additional salt and pepper if needed, 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 if using; sauté for 30 seconds. Add 10 ounces of chopped greens and cook for 3 to 5 minutes, stirring until wilted and tender. Season with salt, pepper, and a squeeze of lemon zest and juice from ½ lemon. Transfer to a serving platter.
3. Prepare Salmon: Pat 4 salmon fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge fillets in ¼ cup all-purpose 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. Cook undisturbed for 3 to 4 minutes until golden and crispy. Flip and cook for another 3 to 4 minutes until just cooked through. Remove and set aside.
4. Make Salmon Piccata Sauce: In the same skillet, reduce heat slightly. Add 6 cloves minced garlic and 3 tablespoons capers; sauté for 30 seconds until fragrant. Increase heat to high and deglaze skillet with ½ cup dry white wine, lemon zest, and juice from 1 medium lemon. Simmer for 2 to 3 minutes to reduce. Add ¼ cup chicken broth, simmer another 2 to 3 minutes. Remove from heat and whisk in 1 stick of butter until smooth and glossy. Adjust seasoning if needed.
5. Finish and Serve: Return salmon to the skillet briefly to warm through, spooning sauce over the fillets. Plate each salmon fillet with a scoop of orzo and sautéed greens. Spoon additional sauce on top and garnish with chopped fresh parsley, lemon slices, and dill if desired.

Notes

• Use skin-on salmon for crispier texture but skin can be omitted if preferred.
• Substitute chicken broth with vegetable broth for a lighter flavor or water if needed.
• Add red pepper flakes to greens cautiously as it adds heat; omit if sensitive to spice.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch when dredging salmon.
• Be sure not to overcrowd the skillet when cooking salmon to ensure even browning.
• White wine can be substituted with additional chicken broth and a teaspoon of lemon juice if avoiding alcohol.

Keywords: salmon piccata, salmon recipe, quick salmon dinner, lemon caper sauce, orzo pasta, sautéed greens, Italian seafood dish