One Skillet Salmon with Lemon Orzo
A quick and flavorful one-pan meal featuring seared salmon on a bed of creamy lemon orzo and wilted spinach.
Ingredients
For the Salmon
- 4 fillets skinless salmon fillets about 6 oz each
- 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
For the Orzo
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low-sodium chicken broth (or vegetable broth for pescatarian)
- 5 oz baby spinach
- ½ cup grated Parmesan
For Garnish
- Freshly ground black pepper for serving
- Chili flakes for serving (optional)
Aromatics
- 1 yellow onion finely chopped
- 3 cloves garlic minced
Instructions
Preparation
- Grate the Parmesan, finely chop the onion, and mince the garlic.
- Pat salmon fillets dry with paper towels.
- In a small bowl, mix paprika, garlic powder, and ½ tsp salt and pepper; rub this on both sides of the fillets.
Sear Salmon
- Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering.
- Add salmon and sear 3–4 minutes per side until nicely browned.
- Remove salmon from the pan and set aside on a plate.
Build Aromatics
- Reduce heat to medium.
- Add the chopped onion and minced garlic to the skillet and cook, stirring, until softened and fragrant, about 2 minutes.
- Stir in the dried thyme and the remaining ½ tsp salt and pepper.
Toast Orzo
- Add the orzo to the pan and toast, stirring, for 1 minute to coat with oil and pick up pan flavors.
Cook Orzo
- Pour in the 3 cups of broth and bring to a boil.
- Reduce heat to medium-low to maintain a simmer.
- Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most liquid is absorbed, about 8 minutes.
Finish Greens and Cheese
- Add the baby spinach and stir until wilted, about 1–2 minutes.
- Stir in lemon juice and grated Parmesan. If the mixture is too thick, add a splash more broth to loosen. Taste and adjust salt.
Return Salmon
- Nestle the seared salmon fillets back into the skillet and simmer 2–3 minutes to heat through.
Serve
- Top with freshly ground black pepper and a pinch of chili flakes if you like heat. Serve straight from the pan.
Notes
For gluten-free, use gluten-free small pasta like orzo-shaped rice pasta or short-grain rice. Use fresh thyme for brighter flavor. Cool to room temperature and refrigerate in an airtight container within 2 hours. Consume within 3 days for best quality.