One-Pan Salmon Niçoise With Orzo Recipe (2024)

Amazing recipe! But needs some adjustments on timing. Orzo ended up being overdone and salmon underdone. Not sure of the solution, but perhaps cooking the salmon separately for a bit and then adding or adding after just a few minutes of the orzo being on. Also the basil really makes it. I’d recommend also topping with basil.

I've been using Banza pasta for a while now (chickpea flour instead of wheat flour). They also make a rice-like pasta that is an excellent substitute for orzo, so I'll be making this with Banza rice instead of orzo.

This was a quick dish to put together. Did not have olives so subbed in capers. Delicious. Thank you

This was a wonderful dish! Easy, quick and delicious. I used chicken stock instead of water and basil as the herb as recommended by another individual. I also par-boiled the green beans since I was concerned that they would not cook completely per the recipe. Worked out great……will be making this again!

For anyone thinking to use Banza rice as an orzo sub… ain’t gonna work. If you do you’ll need to cook it separate. Following the instructions exactly as directed here but subbing in the Banza just created a mush.

I love this recipe! Based on comments, I blanched the beans for 1 minute in the microwave and added them with the salmon (at room temp) after 5 minutes of cooking the orzo. The tomato vinaigrette was what brought everything together and added the WOW to it all (I did add a bit of za'atar). The best part was having enough leftover to eat the next night, after warming in the microwave on the lowest setting (warm) for ten minutes so as not to cook anything further.

I have made approximately 50 NYT recipes (I try to make a new one every 2 weeks) and this is really the first one that did NOT turn out. As many people have said in the notes, I absolutely was not able to follow this recipe as written. The timing was off by at least 12 minutes for me!! Part way through dinner, I then had to return 1/2 of my uncooked salmon piece back into the pot to cook it even longer (and I like my salmon underdone!). Great concept. Needs reworking!

This just didn’t do it for us. Cooking times aside, the flavors seemed bland and muddied. I love a good Niçoise salad but a warm version just tasted off, like something was missing. The orzo mixture was bland and mushy and although the tomato relish helped, the dish just didn’t work, whereas the individual components of a Niçoise salad just sing with a mustardy vinaigrette. Maybe I’m missing the HB eggs and potatoes?

With some basic understanding of timing this recipe is great!I made the tomato mixture while broiling the salmon skin side up for 3 minutes. This made it easy to skin the fish and parcooked it. As for the orzo, when abt half the water was absorbed I added the green beans & covered. Then after 2 minutes I nestled the fish into the mixture & covered again for 4 minutes or so. I then turned off the heat, topped w/ the tomato mixture, and recovered the pan for 2 more minutes. Perfection.

I loved this and yes I made some changes - maybe unnecessary. I added a pinch of red pepper flakes to the orzo. I added quartered artichoke hearts to the tomato mix. And I threw that mix in for the lady 5 minutes of the cook. This was incredibly good.

First suggestion, warm the tomato mixture for about 30 seconds in the microwave before topping it on the salmon. Second suggestion, slice two hard boiled eggs and lay half of each egg on each plate, along side the salmon; flavor with your choice of spice (salt, pepper, paprika, etc.).

Very good, everyone enjoyed it. Would serve to guests.Used veg broth for the orzo instead of water.Used asparagus and red peppers instead of green beans (it's just what I had).Broiled the fish for 7 min beforehand, removed the skin, and then added to the orzo after 5 min of cooking but there was too much liquid. Had to cook the orzo for about 15 additional minutes and removed the fish to get proper cooking.Would cook the fish separately, perhaps with a Dijon-lemon glaze.

Really yummy and easy. No tomatoes since it’s March, so made kind of a salsa verde with parsley, dill, and capers in the vinaigrette. Subbed asparagus for green beans. Added a squeeze of anchovy paste and pinch of red pepper flakes to the orzo prior to boiling. The timing worked well. Delish!

Some recipes don’t need to be one-pot recipes and I think this is one of them. In order for my salmon to be cooked my orzo (and olives) were very over cooked I also found this very bland — none of the flavors seemed to meld.

Thanks to you, dear commenters, this came out great! Who would cook orzo till al dente and then cook it for 6-8 more minutes?? I made half the salmon and half the pasta, and used all the beans and all the tomatoes. We like veggies! Cooked the pasta in stock rather than water. All around a pretty easy, tasty dinner!

I used seggiano’s whole wheat orzo and followed the recipe exactly. The whole dish came together quicker than I thought and it was SO EASY. Hardly any dishes left for clean up either. I could eat the tomato salad that goes on top by itself. It’s delicious!!

It's a very good idea- as all Ali Slagle recipes are - I'm a huge fan. But as others say - it needs work. I also think unlike some of her other recipes - if you do not have good instincts for timing/cooking - this won't work. It's a style of cooking something that is nearly impossible to dictate from timing alone. One needs to taste, feel, and adjust constantly. Use broth and some white wine instead of the water for the orzo - stir more often and keep the wine on hand to stop from sticking.

Partner says it’s edible. But this recipe really didn’t work. It turned out pretty like the picture. Next time I’ll make a sheet pan salmon and green beans, cook orzo by itself, and make the tomato/olive vinaigrette mixture as a topping.

Great recipe, lots of flavour However, timing for cooking is all over the place.Cooking instructions for the “orzo” (aka risoni) is 12 minutes to make it al dente; anything beyond 12 min will make it into mush.This is what I have done: 1. Cooked the salmon in the oven at 180oC for 15 min, started just about when I placed the onion on the pan to sauté.2. Blanched the green beans3. Added green beans to the “orzo” within 3 minutes of starting cooking it. This way the orzo remains al dente

Oh, this is spectacular! I wonder if a little Chablis would be good in the orzo. But just as written is absolutely delicious!

I used NYT's Air Fryer Salmon recipe instead of cooking it like in this recipe. The salmon takes about the same amount of time as the orzo, so it went in when I put the lid on the orzo. It was a hit.

I like my salmon more well done, so I baked the filets in the oven while the orzo, olive mixture cooked. I added the green beans after 5 minutes and they were perfectly tender crisp. Served the tomato mixture atop everything with a squeeze of lemon. I did use chicken stock as suggested to up the flavor of the orzo. Pretty good.

Question, why discard the salmon skin? That’s usually my favorite part of the salmon. Wondering if anyone has kept the skin on, or has a reason for discarding. Thanks in advance!

Read all the comments and it’s true about the timing. Used chicken broth instead of water. Put the beans in when liquid was about halfway down. Added salmon a few minutes after that. The beans got overcooked, because the salmon needed more time, especially the thicker cuts. Next time I will add beans and salmon together at the halfway mark. Cooked until liquid was essentially gone. Added tomatoes with vinaigrette to warm up, a great suggestion. Really delicious!

Brown rice cooked 30 min w/ artichoke hearts. Added tuna steaks & 1 pkg mostly-thawed frozen spinach for 10 min.

This came out really delicious. Definitely going to make this again