Recipes Ingredients Meat & Poultry Pork Recipes Baked Salmon with Creamy Orzo By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 19, 2021 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander salmon fillets on top and baking in the oven. Ingredients 2 ½ ounces bacon, cut into ¼-inch pieces (½ cup) ½ medium onion, chopped (¾ cup) 2 celery stalks, thinly sliced (¾ cup) 1 cup orzo ½ teaspoon grated lemon zest, plus 1 tablespoon fresh juice, and lemon wedges for serving 3 cups low-sodium chicken broth Kosher salt and freshly ground pepper ½ teaspoon ground coriander 4 skinless salmon fillets (each 4 ounces) ½ small head radicchio, cored and sliced (2 cups) Directions Preheat oven to 450 degrees. Combine bacon, onion, and 1/4 cup celery in a large straight-sided skillet over medium-high; cook, stirring, until bacon is beginning to brown, about 5 minutes. Add orzo; cook, stirring, 1 minute. Stir in lemon juice and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 minutes. Stir together coriander, zest, 1 teaspoon salt, and 1/4 teaspoon pepper. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes; transfer fish to a plate. Let orzo cool 5 minutes, then stir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve, with lemon wedges. Julia Gartland Print