Why Make This Recipe
One Skillet Salmon with Lemon Orzo is a simple yet flavorful dish that comes together quickly in just one pan. This recipe features tender salmon fillets paired with creamy orzo pasta, fresh spinach, and zesty lemon. It’s perfect for a weeknight dinner when you want something healthy and delicious without fuss. Plus, using just one skillet makes cleanup a breeze!
How to Make One Skillet Salmon with Lemon Orzo
Ingredients
- 4 skinless salmon fillets
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Directions
- Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
- Heat oil and butter over medium-high in a large nonstick pan or skillet. Add salmon fillets and sear for 3-4 minutes per side. Remove from the skillet and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking until almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add spinach, stir, and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
- Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy!
How to Serve One Skillet Salmon with Lemon Orzo
Serve this dish hot directly from the skillet. You can garnish with extra Parmesan cheese and a sprinkle of chili flakes for a bit of heat. A fresh side salad pairs nicely, adding a crunchy contrast to the creamy orzo.
How to Store One Skillet Salmon with Lemon Orzo
To store leftovers, let the dish cool completely. Transfer to an airtight container and refrigerate for up to 2 days. Reheat in a skillet over medium heat, adding a splash of broth if needed to loosen the orzo.
Tips to Make One Skillet Salmon with Lemon Orzo
- Make sure not to overcrowd the pan when searing the salmon; this ensures a nice crust.
- Taste the orzo as it cooks to ensure it reaches your preferred level of doneness.
- Feel free to add in some other veggies like cherry tomatoes or bell peppers for extra flavor and nutrition.
Variation
You can swap the salmon for another type of fish like trout or even chicken if you prefer. For a vegetarian option, you can omit the salmon and add more vegetables like zucchini or mushrooms.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely and drain any excess moisture before cooking.
Can I make this dish gluten-free?
Yes, substitute the orzo with gluten-free pasta. The cooking time may vary, so be sure to check the package instructions.
How can I make the orzo creamier?
For a creamier texture, you can stir in a splash of heavy cream or some cream cheese along with the Parmesan.
One Skillet Salmon with Lemon Orzo
Ingredients
For the salmon
- 4 pieces skinless salmon fillets
- 1 tsp salt (divided) 1/2 tsp for seasoning salmon, 1/2 tsp for orzo
- 1 tsp coarsely ground black pepper (divided) 1/2 tsp for seasoning salmon, 1/2 tsp for serving
- 1 tsp sweet paprika
- 1 tsp garlic powder
For the orzo
- 1 tbsp olive oil For cooking
- 1 tsp unsalted butter For cooking
- 1 pieces yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- ½ pieces lemon (juice from)
- ½ cup grated Parmesan
For serving
- Freshly ground black pepper For serving
- Chili flakes For serving
Instructions
Preparation
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.
- Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
Cooking
- Heat oil and butter over medium-high in a large nonstick pan or skillet.
- Add salmon fillets and sear for 3-4 minutes per side. Remove from the skillet and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes.
- Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce heat to medium-low.
- Cook uncovered while stirring occasionally to prevent the orzo from sticking until almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add spinach, stir, and simmer until wilted for about 2 minutes.
- Stir in lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
- Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy!