Salmon Orzo with Roasted Cauliflower and Feta

Name: Salmon Orzo with Roasted Cauliflower and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup orzo; 2 salmon fillets; 1 medium cauliflower (cut into florets - about 2 pounds/900 grams); 1 can chickpeas (15 oz / 400 g - drained and rinsed); 2 tablespoons extra virgin olive oil; 2 teaspoons smoked paprika; ½ teaspoon salt (+ black pepper to taste); 2 tablespoons extra virgin olive oil; ½ lemon (zest and juice); 1 tablespoon mustard (Dijon or yellow); 1 tablespoon honey (or maple syrup); 1 teaspoon dried oregano; ½ teaspoon salt (+ black pepper); ½ cup crumbled feta (+ optional ¼ cup olives); ¼ cup fresh dill (or parsley - chopped)

A One Pan Dinner That Feels Special but Stays Simple

This salmon orzo is one of our go-to dinners because it has all the cozy comfort of a baked salmon recipe, but with plenty of vegetables and fiber built right in. Louise and I love how everything comes together on one sheet pan, making it easy, filling, and full of Mediterranean flavor. 🐟🍋

Roasted cauliflower and chickpeas do a lot of the work here. They make the meal more satisfying and help stretch just a couple of salmon fillets to feed four people, which keeps this recipe budget friendly without feeling skimpy. You can absolutely use four fillets if you like, but you don’t need to.

The orzo is cooked separately, then tossed hot on the pan so it soaks up all those roasted juices, along with feta, olives, and a bright lemony dressing. The result is a comforting, veggie-packed dinner that feels generous, balanced, and perfect for busy weeknights. 💙

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Salmon fillets: flaky, rich, and the star of this salmon orzo recipe. Swap with trout, Arctic char, or even shrimp for a quicker cook.
Cauliflower: roasts beautifully and adds bulk to this roasted vegetable salmon orzo. Broccoli, romanesco, or zucchini all work well. You can also throw in some Brussels sprouts in the mix like we did here.
Chickpeas: add texture and make the dish more filling. White beans, butter beans, or cooked lentils are great substitutes.
Extra virgin olive oil: essential for Mediterranean flavor. Use avocado oil if that’s what you have.
Smoked paprika: adds warmth and depth. Regular paprika or a pinch of chili powder works too.
Orzo: cooks fast and turns this into a cozy salmon orzo bowl. Pearl couscous or small pasta shapes are good alternatives.
Lemon: brightens everything for a fresh, lemony finish.
Mustard: adds balance to the dressing. Dijon, yellow, or even whole grain all work.
Honey or maple syrup: rounds out the acidity. Agave or a pinch of sugar is fine.
Olives: totally optional. They bring salty contrast. Capers or sun-dried tomatoes are good swaps.
Feta: creamy and tangy. Try goat cheese or shaved Parmesan.
Fresh dill: adds a light, herby finish that pairs beautifully with salmon. Swap with parsley or basil if needed.

Close up sheet pan salmon orzo with flaky salmon feta and roasted vegetables.

How to Make Salmon Orzo

Roast the Vegetables

Heat your oven to 430°F / 220°C. Add the cauliflower florets and drained chickpeas to a large sheet pan. Optionally you can throw in halved Brussels sprouts too for extra veggies. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and toss well. Spread everything out so it roasts evenly. Roast for 20 minutes.

Step 1 Roasting cauliflower and chickpeas on sheet pan for salmon orzo recipe.

Add the Salmon

Take the pan out of the oven and clear a little space in the center. Add the salmon fillets and season them with salt and pepper. Put the pan back in the oven and roast for 10-12 more minutes, or until the salmon flakes easily with a fork. This is where the dish really starts to come together.

Step 2 salmon added to the pan with the vegetables and roasted for 12 minutes.

Make the Dressing and Cook the Orzo

While the pan is in the oven, whisk together the olive oil, lemon zest and juice, mustard, honey, oregano, garlic, salt, and pepper.

At the same time, cook the orzo in lightly salted boiling water. Cook just until tender, then drain (8 to 10 minutes).

Step 3 Whisking lemon mustard dressing for Mediterranean salmon orzo

Bring Everything Together

Use a fork to gently flake the salmon right on the sheet pan. Add the hot orzo, olives, feta, and fresh dill. Pour the dressing over the top and toss everything together on the pan so the orzo absorbs all those roasted flavors. This step is what makes it feel like a true orzo salmon sheet pan dinner.

Step 4 Tossing cooked orzo with salmon and roasted vegetables on sheet pan.

Serve and Enjoy

Spoon into bowls and finish with extra dill, a squeeze of lemon, and more feta if you like. Serve warm and enjoy right away.

Step 5 Finished salmon orzo served warm with feta dill and lemon.

Tips

Cut the cauliflower into small, even florets so everything roasts at the same speed and gets nicely golden.
Spread the vegetables out well on the pan. Crowding the pan can cause steaming instead of roasting.
Don’t overcook the salmon. Pull it from the oven as soon as it flakes easily to keep it juicy and tender.
Cook the orzo just until tender, then drain it well. Slightly undercooked orzo holds up better in this salmon orzo with feta.
Add the orzo to the pan while it’s still hot. This helps it soak up all the roasted flavors and dressing.
Taste and adjust at the end. A little extra lemon, salt, or olive oil can really brighten this lemon salmon orzo.

Frequently Asked Questions

Can I make this ahead of time?

Yes. This salmon orzo recipe keeps well in the fridge and can be gently reheated or enjoyed at room temperature the next day.

Can I use frozen salmon?

Absolutely. Just thaw it fully and pat it dry before roasting so it cooks evenly in this easy weeknight salmon dinner.

Do I really need to cook the orzo separately?

Yes. Cooking it in a separate pot keeps the texture just right, then tossing it hot on the pan gives you the best flavor.

What if I don’t like feta?

You can swap feta for goat cheese, shaved Parmesan, or leave it out completely and finish with extra olives.

Can I add more vegetables?

Definitely. Spinach, kale, or roasted peppers mix in beautifully at the end without extra cooking. Just be sure not to overcrowd the pan so everything stays nicely roasted and flavorful.

Is this good for leftovers?

Absolutely. We actually love this one as leftovers—the flavors deepen as it sits, making it perfect for easy lunches or quick, no-stress dinners later in the week.

Recipe