One Skillet Salmon with Lemon Orzo
A fresh and flavorful skillet meal featuring tender salmon, zesty lemon orzo, and vibrant spinach, perfect for a busy weeknight dinner.
Ingredients
Main Ingredients
- 4 fillets 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 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup dry orzo pasta Can be swapped with quinoa or couscous.
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 oz baby spinach
- ½ lemon Juice from (about 1/2 lemon)
- ½ cup grated Parmesan
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
Preparation
- Start by grating the Parmesan cheese, finely chopping the onion, and mincing the garlic cloves.
- Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and half of the salt and pepper.
Cooking
- Heat olive oil and butter over medium-high heat in a large nonstick pan or skillet.
- Add the seasoned salmon fillets and sear for 3-4 minutes on each side until golden brown. Remove the salmon from the skillet and set aside.
- Lower the heat to medium. Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and fragrant, about 2 minutes.
- Stir in the dried thyme and the remaining salt and pepper.
- Add the orzo and toast it for about 1 minute to enhance the flavor.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cook uncovered, stirring occasionally, until the orzo is almost al dente and most of the liquid is absorbed, around 8 minutes.
- Add the baby spinach, stirring until it wilts, which should take about 2 minutes. Incorporate the lemon juice and grated Parmesan, adjusting with more broth if necessary. Taste and adjust seasoning.
- Return the salmon to the skillet and simmer for another 2-3 minutes or until heated through.
Serving
- Serve topped with freshly ground black pepper and chili flakes. Enjoy!
Notes
This dish stands beautifully on its own, but you can elevate it by pairing it with a crisp green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.