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–+ servings
Feature image of easy sheet pan salmon orzo dinner with Mediterranean flavors.

Salmon Orzo with Roasted Cauliflower and Feta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta
This salmon orzo is an easy, one-pan Mediterranean-style meal made with tender salmon, roasted vegetables, and a bright lemony dressing—perfect for busy weeknights, minimal cleanup, and satisfying leftovers.
USA - Metric

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

For the Sauce

  • 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

Instructions

  • Roast veggies: Turn your oven on to 430°F / 220°C so it’s hot and ready. Add 1 medium cauliflower cut into florets and 1 can chickpeas (rinsed) to a large sheet pan. Optionally, add 1 cup of halved Brussels sprouts for extra vegetables.
    Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with 2 teaspoons smoked paprika, ½ teaspoon salt, and pepper. Toss everything with your hands and spread it out. Bake for 20-25 minutes.
    Step 1 Roasting cauliflower and chickpeas on sheet pan for salmon orzo recipe.
  • Add the Salmon: Take the pan out of the oven. Move the vegetables to make space in the center.
    Place 2 salmon fillets on the pan and season it with a pinch of salt and pepper.
    Put the pan back in the oven and bake for 12 more minutes, until the salmon flakes easily.
    Step 2 salmon added to the pan with the vegetables and roasted for 12 minutes.
  • Cook the Orzo and Make the Dressing: While everything bakes, cook 1 cup orzo in salted boiling water until just tender. Drain and set aside.
    In a small bowl, whisk together 2 tablespoons extra virgin olive oil, zest and juice from ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper.
    Step 3 Whisking lemon mustard dressing for Mediterranean salmon orzo
  • Mix Everything Together: Flake the salmon with a fork right on the pan.
    Add the hot orzo, ½ cup crumbled feta, olives if using, ¼ cup fresh dill (chopped), and the dressing.
    Gently toss so the orzo soaks up all the flavors.
    Step 4 Tossing cooked orzo with salmon and roasted vegetables on sheet pan.
  • Serve: Spoon into bowls and enjoy warm with extra lemon and feta if you like.
    Step 5 Finished salmon orzo served warm with feta dill and lemon.

Notes

Substitutions
  • Salmon fillets → Trout, Arctic char, or shrimp (for a faster cook)
  • Cauliflower → Broccoli, romanesco, or zucchini
  • Chickpeas → White beans, butter beans, or cooked lentils
  • Extra virgin olive oil → Avocado oil
  • Smoked paprika → Regular paprika or a pinch of chili powder
  • Orzo → Pearl couscous or small pasta shapes
  • Lemon → Lime or a splash of white wine vinegar
  • Mustard → Dijon, yellow, or whole grain mustard
  • Honey or maple syrup → Agave or a pinch of sugar
  • Olives → Capers or sun-dried tomatoes
  • Feta → Goat cheese or shaved Parmesan
  • Fresh dill → Parsley or basil
 
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