One Skillet Salmon with Lemon Orzo
A simple yet flavorful dish that combines tender salmon fillets with creamy orzo pasta, fresh spinach, and zesty lemon, all made in one skillet for quick cleanup.
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!
Notes
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.