This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Dinner Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6 (depending on the size of the fillet)
• Diet: Gluten-Free, High-Protein, Low-Carb
• Nutrition Highlights: Rich in omega-3 fatty acids and protein
• Main Ingredients: Whole salmon fillet, dill, mayo, sour cream, lemon, olive oil
• Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
• Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
• Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread

Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.

The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.

Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.

You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.

What You’ll Need

How To Make Baked Salmon with Cream Dill Sauce

Recipe Tips

• Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
• Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
• Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
• Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
• Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
• Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
• Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.

Serving Suggestions

This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.

In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.

If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.

If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Fish Dinner Recipes

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This lemon dill salmon recipe is my family’s favorite way to cook salmon. Thanks to our easy baking method, the fish stays moist, flaky, and melts in your mouth.

My mom makes the best baked salmon! Her secret is adding some liquid to the baking dish and covering it. This gently poaches the fish in the oven (you could even call it oven poached salmon).

This lemon dill recipe uses her foolproof method, and I’m so excited for you to try it! This salmon is especially delicious served with our creamy dill sauce.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
• Lemon: My mom always places a slice of lemon underneath her fillets, and I do the same. It adds a lovely lemon aroma and flavor to the dish.
• Dill: Dill and salmon are such a classic pairing. I use fresh dill whenever possible, but you can substitute dried. I’ve shared tips for this below the recipe.
• White wine: My mom sticks with water (which is totally fine), but I love adding a little extra flavor with dry white wine. Use something light and dry, like sauvignon blanc, pinot grigio, or unoaked chardonnay. I also use white wine for this skillet poached salmon.

Find the full recipe with measurements below.

How to Make Lemon Dill Baked Salmon

Tip 1: Place salmon on a layer of fresh dill and lemon slices. Season your fillets with olive oil, salt, and pepper, then place the fillets down on top of the lemon and dill. You can leave the skin on for this recipe (it acts as an extra barrier, protecting the fish from overcooking).

Tip 2: Pour wine or water into the baking dish and cover with foil. Bake the salmon in a 325°F oven until it flakes easily with a fork. For 1-inch fillets, expect 10 to 15 minutes. The steamy environment from our poaching liquid keeps the fish super moist in the middle.

Serving Suggestions

This recipe is incredibly versatile and pairs well with a variety of side dishes. For a sauce, we highly recommend this dill sauce for salmon (it’s so good!). Then, for sides, I love serving it with cauliflower rice. Adam prefers classic mashed potatoes, while my son enjoys simple buttered noodles.

Veggies are always a great idea! Try roasted asparagus with a touch of garlic, sautéed zucchini, or my quick and easy sautéed cabbage.

If you’re looking for a salad, the recipe works wonderfully with a Caesar salad, this lemon orzo pasta salad, or a simple green salad with balsamic vinaigrette. Finally, salmon and cucumber is a classic pairing. Try our tangy cucumber salad or this avocado salad with cucumber.

More Salmon Recipes

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Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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This is the best lentil soup recipe I’ve ever made. This is my go-to soup whenever I need delicious healthy comfort food.

I make this lentil soup recipe all year round. It’s so good! I love the combination of spices and lemon in this simple soup. It’s so comforting and honestly makes me feel so good!

I don’t blend my soup like other lentil soup recipes, and I love the brothy texture of whole lentils and veggies. If you prefer blended soups, feel free to blend this one. It will be super creamy. For more about lentils, see my guide to cooking lentils. Or, for another hearty soup, try our easy split pea soup!

Key Ingredients

• Lentils: I use brown or French lentils (a type of green lentil) for this soup. They cook up soft and tender, and they’re packed with fiber, B vitamins, iron, and protein, while being low in fat. We love lentils so much, we wrote an entire article about how to cook lentils.
• Garlic, onion, and carrots: These aromatics add delicious flavor, texture, and color to our soup.
• Ground cumin, coriander, and turmeric: These spices bring warmth, earthiness, and a vibrant golden hue. If you don’t have them on hand, some readers have substituted curry powder, which creates a different but delicious flavor profile.
• Broth: For a vegetarian/vegan soup, use vegetable broth. Otherwise, chicken broth works beautifully.
• Greens: A handful of kale or spinach adds more nutrients, flavor, and color to the soup.
• Lemon: Fresh lemon juice lifts all the flavors in the soup. I also like adding a few lemon slices to each bowl when serving.
• Fresh herbs: While optional, fresh dill or parsley adds flavor to the soup.

Find the full recipe with measurements below.

How to Make the Best Lentil Soup

Tip 1: Toast your spices. Like many of the soup recipes on Inspired Taste, this lentil soup recipe is incredibly simple. In a large pot or Dutch oven, cook onions and carrots until they soften and smell sweet. Next, toss in garlic, cumin, coriander, and turmeric and cook them briefly for about 30 seconds. This short cooking time allows the flavors to bloom and intensify.

Tip 2: Rinse your lentils. Before adding them to the pot, always rinse the lentils under running water. Then, give them a quick check to remove any stray beans, rocks, or grains that may have snuck in during packaging.

Tip 3: Simmer partially covered. Once the lentils are rinsed, add them to the pot along with the broth. Then, bring everything to a simmer and cook, partially covered, until the lentils are soft. This usually takes about 30 to 40 minutes.

Tip 4: Finish with greens. Taste the soup a few minutes before serving and adjust the seasoning as needed. Then, stir in some greens and let them wilt slightly.

Tip 5: Serve with lemon slices and herbs. We love to serve the soup with a generous squeeze of fresh lemon juice and a handful of herbs. Add a few lemon slices to each bowl for a little lemony flavor. This is totally optional, but it’s pretty and adds even more lemony flavor.

What to Serve with Lentil Soup

Lentil soup is already a hearty and flavorful meal, but you can add a side to round out the meal. I love serving this soup next to a slice of crusty bread, flatbread, or homemade focaccia. Garlic bread would be delicious, too.

Serve this soup next to a light salad with your favorite dressing. I love this carrot ginger dressing or this green goddess dressing. This lemony arugula salad would be really good, too.

More Soup Recipes

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Say goodbye to dry, flavorless chicken! This easy lemon baked chicken breast recipe has a simple marinade that guarantees incredibly juicy, flavorful chicken.

We have a lot of chicken recipes on Inspired Taste, and honestly, I love them all! These lemon baked chicken breasts fit right in. Thanks to our lemon chicken marinade, they are super flavorful, extra juicy, and tender, thanks to our easy baking method.

Skinless, boneless chicken breasts are easy to overcook. With our method, you’ll be guaranteed juicy, flavorful chicken! Try our lemon dill chicken breasts for a stovetop method, or for another take on this baked recipe, see these tomato basil baked chicken breasts.

Key Ingredients

• Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time. In fact, we also a recipe for lemon chicken thighs if you are interested.
• Lemon: I use fresh lemon juice and zest for this. Lemon juice makes the base of the marinade, while the zest gives it an extra lemony punch. I like using a vegetable peeler to make strips of the zest.
• Olive Oil: I love the flavor of olive oil in this marinade. It makes the chicken more delicious. If you plan to cook your chicken over high heat, consider substituting it with avocado oil.
• Dijon Mustard: Mustard and lemon work beautifully together, so I always add a little Dijon to this marinade.
• Garlic: Smashed whole garlic cloves add the right amount of fresh garlic flavor and balance the acidity of the lemon. Keeping them whole also prevents any garlic from burning later on.
• Fresh Herbs: These are optional, but I love adding fresh herbs to this chicken marinade. I use fresh parsley in the photos, but dill, cilantro, and basil are excellent choices.

Find the full recipe with measurements below.

How to Make the Best Baked Lemon Chicken Breast

Tip 1: Use our marinade. In our recipe below, we share a marinade made of fresh lemon, garlic, and Dijon mustard. It’s best to marinate chicken breasts 1 to 2 hours before baking. There isn’t a need to go longer than that.

Tip 2: Bake your chicken covered. After marinating, we add the chicken to a baking dish and loosely cover it with parchment paper (aluminum foil is a good alternative). By loosely covering the chicken, the chicken breasts bake and braise simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken breasts juicy and so tender.

Tip 3: Knowing when the chicken is done. The bake time depends on how large your chicken breasts are. I check for doneness around 25 minutes and then proceed from there. Most chicken breasts take 35 to 40 minutes to bake in the oven (I use 400°F). An internal thermometer is one foolproof way to check if your chicken is done. Insert it into the thickest part of the breast and take the chicken out once you see 165°F. Then, let the chicken rest before serving.

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These incredible grilled swordfish kebobs are super flavorful and so easy! With our recipe, you’ll quickly marinate swordfish in a lemon pepper marinade, thread them onto skewers, and grill them to perfection.

My family loves these quick and easy swordfish kabobs! Our simple lemon pepper marinade adds fresh flavor, and thanks to the swordfish’s natural fattiness, you don’t have to worry about it drying out on the grill. Plus, since they’re cut into bite-sized pieces, they cook up in just a few minutes!

Serve these fish kabobs with rice, like our Mexican rice, or on top of a salad, like this homemade Caesar salad. For more swordfish recipes, see our grilled swordfish with coriander and lime.

Key Ingredients

• Swordfish: This meaty, fatty fish can be cooked just like a steak and is great grilled. Since it’s more firm than other fish, it’s easy to cut into cubes for kabobs. You can use mahi-mahi, salmon, or tuna if you don’t have swordfish.
• Lemon and Pepper: I use the zest from a lemon and then serve the swordfish with fresh lemon wedges to squeeze over the cooked fish. For the pepper, use a pepper grinder on a course setting, so that you see it on the fish.
• Anchovy Paste and Thyme: These round out my marinade. I marinate swordfish cubes with olive oil, lemon zest, pepper, anchovy paste, and thyme before skewering and grilling them. The marinade is simple but makes the swordfish taste incredible. If you’d prefer, use finely minced anchovies instead of anchovy paste.

How to Make Grilled Swordfish Kabobs

This swordfish recipe is so simple. It starts with my easy marinade of olive oil, lemon zest, black pepper, anchovy paste, and thyme.

Cut your swordfish steaks into cubes (so they cook quickly and are easy to skewer), and then toss them into the marinade. Let the fish marinate for 30 minutes to an hour (more if you’d like).

While the fish marinate, soak wooden skewers in water so they don’t burn when you are grilling.

When the fish is ready, heat your grill (or a grill pan), slide the swordfish cubes onto your skewers, and then grill. Since you’ve cut them into cubes, they will only need a few minutes on each side. Then, serve with fresh lemon.

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Baked lemon sole with ginger chilli butter sauce is a savoury, succulent fish packed with complex flavours and just the right amount of kick. Served with a simple Asian slaw salad, this healthy lemon sole recipe is quick and easy to prepare for a midweek meal or your next dinner party.

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Baked Lemon Sole Recipe

Infused with zesty lime and topped with fiery ginger and chili butter sauce, this baked lemon sole dish is sure to awaken your taste buds and leave you feeling satisfied and nourished. 

And to balance things out, I served this fish dish with a refreshing slaw salad loaded with crisp veggies and tangy dressing. A side of rice or quinoa will make it even more satiating and energy-dense.

This baked lemon sole recipe is healthy, gluten-free, low-carb, paleo and Whole30 friendly (use ghee instead of butter). 

What Is Sole Fish?

Let me tell you about the marvelous fish known as the sole! These fish are typically flat and oval-shaped, with both eyes on one side of their head. They are usually brown or gray in color, with a smooth, slightly slimy skin. 

They are found in oceans all around the world and highly sought after by chefs and foodies alike for its delicate and sweet taste, and tender texture. 

There are many different types of sole out there, each with their own unique qualities. You’ve got your Dover sole, lemon sole, petrale sole, and more! These fish are like ninja warriors, sneaking around the ocean floor with their eyes all on one side of their head.

Sole is a popular ingredient in many different types of cuisine, including French, Italian, and Asian. You can grill it up, bake it, fry it, or poach it to perfection. And when it comes to seasoning, a little bit of butter, lemon, herbs, or white wine can really bring out the best in this tasty fish. 

Cooking Lemon Sole

You can buy sole as fillets or a whole fish. I really like cooking the sole fish whole, either pan fried or baked, with some delicious sauce on the side. I am using lemon sole for this recipe.

I asked my fishmonger to make a deep slit in the middle of the sole so I could stuff it with some ginger and lime. I then used a small sharp knife to cut the flesh on each side of the slit away from the bone, so you have two little pockets. Make sure to ask you fishmonger to clean the scales, unless you know how to do it.

This recipe is for cooking one large whole lemon sole or 2 small ones or 2 fillets. This is enough for two servings when served with a side dish like salad or/and rice or some qunoa and vegetables. 

The flesh of the fish is delicate and mild and goes well with some strong flavours like lemon and capers. For this recipe, I am using bold flavours of ginger, chilii and lime to compliment the delicate sole flesh.

You can use butter or ghee as the base for the sauce, which mellows out those strong ingredients and gives you that gorgeous, rich flavour.

What To Serve With Lemon Sole

This lemon sole recipe is inspired by Asian cuisine and uses ingredients like ginger and fish sauce, so it works well with side dishes like rice, noodles, stir-fried vegetables or fresh, herby salad. 

It would also work well with cooked quinoa, cauliflower rice or sweet potatoes. I’ve included ingredients and instructions for an Asian-inspired slaw salad I served with this fish.

More Healthy Fish Recipes

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This quick and light skillet lemon parmesan chicken and zucchini is fantastic! So delicious, the bright lemon and deeper savory flavors are perfect!

Let me kindly introduce you to the meal I could every day for the rest of forever and still be left wishing I had it on the menu plan again.

It.is.so.yummy. (And ridiculously easy!)

Tips for Skillet Success

This recipe relies on a few things for optimum flavor.

The first is browning the chicken and zucchini in a hot skillet so they develop that beautiful golden color (and flavor!).

To do this, heat the oil until rippling and hot and then add the chicken in a single layer. Make sure to pat the chicken dry! It helps the chicken to sizzle and sear instead of steam in liquid.

Let the chicken cook WITHOUT STIRRING until golden. Flip and cook on the other side.

You’ll do the same thing with the zucchini! The only difference is you can cook the zucchini for less time than the chicken.

The zucchini is quite delicious cooked until just al dente. Say no to mushy zucchini!

Layers of Flavor

Once the chicken and zucchini have goldened up to perfection, stir in:

• fresh lemon juice
• a little dash of soy sauce (or a gluten-free alternative)
• dried basil and a tiny bit of dried oregano

Crank the heat up and let the ingredients sizzle until the liquid thickens slightly.

At the very end, sprinkle with Parmesan cheese and fresh basil or parsley (optional but ultra-delish).

And don’t forget to sample a little taste and add additional salt and pepper, if needed!

This skillet lemon parmesan chicken and zucchini meal is so, so simple, but as tasty as a meal that takes hours!

I could literally eat it every day.

Low Carb Skillet Meal

While this recipe is naturally low carb, when I make it for dinner for the family, I usually alter the carb eco-system and serve it alongside jasmine or brown rice or sometimes flatbread.

For the last few weeks, I’ve been making large batches of this and eating the leftovers for lunch all week with cottage cheese and cherry tomatoes on the side. (And yes, I eat the leftovers cold straight from the fridge because I’m a monster like that. )

You could easily vary the protein (use ground meat or shrimp, etc) as well as the veggies (yellow squash, broccoli, etc). It’s simple, fast, and amazing!

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Skillet Lemon Parmesan Chicken and Zucchini

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

• 1 tablespoon olive oil
• 1 ½ pounds boneless chicken breast or thighs
• Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ cup shredded Parmesan cheese
• Fresh parsley or basil, chopped (optional)

Cook ModePrevent your screen from going dark

• Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.

• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.

• Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don’t over cook).

• Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.

• Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.

• Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.

Course: Main Course

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 196kcal, Carbohydrates: 3g, Protein: 28g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 438mg, Fiber: 1g, Sugar: 2g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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This lemon chicken orzo soup is bright, cozy, and always gets thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Orzo

I make this lemon chicken orzo soup on a regular basis, especially in winter, and every single time, my family practically inhales it. It’s also one of those soups I make for a friend or family member who needs a little care and nurturing.

It’s a little bit creamy from the Parmesan and the starch in the orzo, with that lovely, bright hit of lemon that keeps it from feeling heavy. The broth is rich and full of umami from chicken stock and sautéed veggies — sweet onions, carrots, celery — and it gets an aromatic lift from fresh herbs if you want to toss them in.

I often use leftover roast chicken or a rotisserie chicken to keep things simple, but you can cook fresh chicken right in the soup. One batch makes enough to feed my family of four with leftovers. Pro tip: undercook the orzo just a bit, because it keeps soaking up the broth as it sits.

Nutrition-wise, it’s got good protein, some veggies, and that soul-soothing quality only a big pot of homemade soup can deliver.

You might also like garlic chicken soup, chicken lentil soup, fall-off-the-bone chicken soup, chicken potato soup, paleo chicken tortilla soup, and check out these other soup recipes with chicken or these winter soups. You may also like this high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this lemon chicken orzo soup recipe. Find the full measurements in the recipe card below.

• Base veggies: onion (sweetness and depth), carrot (mild sweetness), celery (savory backbone), and garlic (flavor boost).
• Fats: Olive oil + Butter (richness and aroma).
• Seasonings: Salt, black pepper, bay leaves, and optional turmeric (gives that gorgeous yellow color).
• Lemon: Zest and juice for brightness.
• Broth: Chicken stock or homemade broth (the heart of the soup). I often use stock cubes when low on broth.
• Protein: Shredded cooked chicken or raw chicken breast.
• Pasta: Orzo, also known as risoni, or you can sub with other small-shaped pasta. Learn about orzo here. If you have any leftover, you may also want to try this Marry Me chicken orzo bake.
• Cheese: Parmesan (creaminess and umami).
• Herbs: Dill, parsley, chives (freshness at the end), feel free to omit or just use one of these.

How To Make Lemon Chicken Orzo Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken orzo soup.

• Dice up vegetables, garlic, and herbs.

• Heat olive oil and butter in a big pot.
• Sauté onion, carrot, and celery with salt until golden and soft.
• Add garlic, lemon zest, bay leaves, turmeric, dry orzo, and all the broth.

• Bring to a simmer and cook until the orzo is just al dente (about 8 minutes). While cooking, shred the chicken, grate Parmesan, and squeeze lemon juice.
• Stir in chicken, Parmesan, and lemon juice.
• Adjust salt, pepper, or extra lemon if you like.
• Finish with fresh herbs and serve with extra lemon wedges and Parmesan.

Watch The Video

Recipe Tips

• Parmesan rind: Toss it in while simmering—huge flavor payoff.
• Make it lighter: Use more veggies and less orzo.
• Make it heartier: Add extra chicken or even chickpeas.
• Kid-friendly: Serve herbs on the side if your kids are picky.
• Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.
• Throw in extra veggies: Peas, diced asparagus, broccoli, or cauliflower will work well.
• Storage Tips: Our leftovers don’t last very long, but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).
• Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.

Serving Suggestions

To be honest, you don’t really need a lot more to go with this soup. Personally, I love a drizzle of chili oil or some chili, which I don’t add to the soup as I make it kid-friendly. You can also serve it with a chunk of crusty bread or a side of garlic toast. For a lighter meal, serve it with a crisp green salad. Don’t skip a sprinkle of fresh herbs and extra lemon at the table — it brightens up everything.

If you’ve tried this lemon chicken orzo soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Fire up the grill! This grilled tilapia is deliciously seasoned and has the best flaky texture. Mix a few simple ingredients for the marinade, give it a little time to get super tasty and then it is grilled to perfection in a matter of minutes!

Grilling recipes are some of the best! They are easy, quick to prepare and have the best smoky flavor. I love to pair this grilled tilapia with grilled sides like grilled zucchini, grilled Mexican street corn and this fresh grilled caesar salad!

What You Need to Make Grilled Tilapia

You’ll only need a handful of simple ingredients to make this super tasty grilled tilapia! They come together for tender tilapia that will rival even the best seafood restaurant! The complete list of ingredients and measurements are listed in the recipe card at the bottom of the post.

• Fresh Lemon Juice: Lemon adds fresh flavor to almost any grilled fish.
• Olive Oil: Provides the marinade with a bit of fat and also is used for cooking the filets on the grill.
• Garlic: Minced fresh garlic adds a delicious savory taste.
• Seasoning: A simple blend of fresh ground black pepper, salt and mustard powder brings out all of the flavor in the fish.
• Tilapia Filets: This recipe calls for 4 tilapia filets to feed 4 people.

How to Make Grilled Tilapia

Tilapia is one of the easiest proteins to grill! Marinate the fish for about 30 minutes, and then grill it for less than 12 minutes. You will want to make this recipe all season long!

1. Make the Marinade: Whisk together the lemon juice, olive oil, garlic, black pepper, salt, and mustard powder to prepare the marinade.
2. Marinate the Fish: Pour the marinade into a large sealable bag or container and place the tilapia filets into the container. Marinate the tilapia for 30 minutes to an hour. While the filets are marinating, preheat a grill to 400 degrees Fahrenheit.
3. Grill: Once the tilapia filets are ready, remove them from the marinade. Brush the grill with olive oil and grill the filets for 4-6 minutes per side. The filets should easily come off the grill, if they are sticking give them another 1-2 minutes.
4. Serve: Remove the grilled tilapia from the grill and enjoy!

More Seafood Recipes

We love to enjoy seafood dishes often because they are satisfying yet light and typically contain many nutrients. Here are some of our favorite fish recipes that we make on repeat. And if you’re looking for more, browse through our many other seafood recipes!

Dinner

Baked Cajun Garlic Butter Cod

25 minutes

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