Description
This One Skillet Salmon with Lemon Orzo is a quick and flavorful dinner option combining perfectly seared salmon fillets with creamy, lemony orzo pasta infused with spinach and Parmesan. Ready in just 30 minutes, it’s a wholesome, satisfying meal cooked entirely in one pan, making cleanup easy and stress-free.
Ingredients
Scale
Salmon
- 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
Orzo and Vegetables
- 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
For Serving
- freshly ground black pepper – for serving
- chili flakes – for serving
Instructions
- Prep 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 half of the 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 seasoned salmon fillets and sear them for 3-4 minutes on each side until cooked through and golden. Remove the salmon from the skillet and set aside.
- Sauté aromatics: Reduce the heat to medium. Add the minced garlic and chopped onion to the skillet. Cook, stirring occasionally, until soft and fragrant, about 2 minutes. Stir in dried thyme along with the remaining salt and black pepper.
- Toast the orzo: Add the dry orzo pasta to the skillet and toast it for 1 minute, stirring constantly to prevent burning.
- Simmer orzo with broth: Pour in the chicken broth and bring to a boil. Then reduce heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally, until the orzo is almost al dente and most of the broth is absorbed, approximately 8 minutes.
- Add spinach and finish sauce: Stir in the baby spinach and let it simmer for about 2 minutes until wilted. Then add the lemon juice and grated Parmesan cheese. If the mixture seems dry, add a bit more broth as desired. Taste and adjust the seasoning with additional salt if needed.
- Reheat salmon: Return the seared salmon fillets to the skillet and simmer for an additional 2-3 minutes until the salmon is warmed through.
- Serve and garnish: Top the dish with freshly ground black pepper and chili flakes to taste. Serve immediately and enjoy your one skillet salmon with lemon orzo.
Notes
- To make this dish gluten free, substitute orzo with gluten free pasta or quinoa.
- Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
- For a richer flavor, consider adding a splash of white wine when cooking the orzo.
- If fresh spinach is unavailable, frozen spinach can be used, but be sure to thaw and drain excess water first.
- You can add a sprinkle of fresh herbs like parsley or dill for extra freshness before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
