Description
This one skillet salmon with lemon orzo is a vibrant, easy weeknight dinner that comes together in just 30 minutes. Perfectly seared salmon fillets rest on a bed of creamy, lemony orzo with fresh spinach and a hint of parmesan, making it a wholesome and flavorful meal with minimal cleanup.
Ingredients
For the Salmon
- 4 skinless salmon fillets
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
For the Skillet
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
For the Orzo
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth
For Finishing
- 5 ounces baby spinach
- juice from 1/2 lemon
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, for serving
- Chili flakes, for serving
Instructions
- Prep the Ingredients – 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 of the salmon with garlic powder, sweet paprika, and 1/2 teaspoon each of salt and black pepper.
- Sear the Salmon – Heat the olive oil and unsalted butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear for 3-4 minutes per side until golden and just cooked through. Transfer the salmon to a plate and set aside.
- Sauté Aromatics – Reduce the heat to medium and add the garlic and onion to the same skillet. Cook, stirring, for about 2 minutes until softened and fragrant. Stir in the dried thyme and the remaining salt and black pepper.
- Toast the Orzo – Add the dry orzo to the skillet, stirring frequently for about 1 minute until lightly toasted and infused with the aromatics.
- Cook the Orzo – Pour in the chicken broth and bring the mixture to a boil. Immediately reduce the heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally to prevent sticking, for about 8 minutes, until the orzo is almost al dente and most of the liquid is absorbed.
- Add Spinach and Cheese – Add the baby spinach, stirring until wilted, about 2 minutes. Then stir in the lemon juice and grated Parmesan. Add extra broth if the mixture looks dry. Taste and adjust the salt as needed.
- Finish the Dish – Return the seared salmon fillets to the skillet, nestling them into the orzo. Simmer gently for 2-3 minutes, until the salmon is heated through.
- Serve – Top with freshly ground black pepper and a pinch of chili flakes. Serve hot and enjoy!
Notes
- For added flavor, substitute vegetable broth for chicken broth for a vegetarian version (be sure to replace salmon with a plant-based protein).
- Orzo can be swapped with small pasta shapes like pearl couscous, but cooking times may vary.
- Use freshly squeezed lemon juice for the best flavor.
- Keep an eye on the skillet to avoid overcooking the salmon; it should remain moist and flaky.
- Store leftovers in an airtight container in the fridge for up to 2 days, reheating gently to serve.
Nutrition
- Serving Size: 1 salmon fillet with orzo (about 1/4 of recipe)
- Calories: 391
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
