One Skillet Salmon with Lemon Orzo
This one-skillet meal combines tender salmon, zesty orzo pasta, and vibrant spinach, creating a comforting dish that's perfect for any night of the week.
Ingredients
For the Salmon
- 4 pieces skinless salmon fillets Use room temperature salmon for even cooking.
- 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 Substitute with acini di pepe or quinoa if necessary.
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon Fresh lemon juice enhances the flavor.
- ½ cup grated Parmesan Can be omitted for a dairy-free option.
For the Aromatics
- 1 yellow onion finely chopped
- 3 cloves garlic Minced
For Serving
- Freshly ground black pepper For serving
- Chili flakes For serving
Instructions
Preparation
- Prepare your ingredients: grate the Parmesan cheese, chop the onion, and mince the garlic cloves. Pat the salmon dry and season with garlic powder, paprika, and ½ tsp each of salt and pepper.
Cooking
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
- Lower the heat to medium. Sauté chopped onion and minced garlic until soft and fragrant (about 2 minutes). Stir in dried thyme, the remaining salt, and pepper.
- Add dry orzo to the skillet, toasting it for about 1 minute while stirring.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for about 8 minutes until orzo is almost al dente and liquid is mostly absorbed.
- Stir in baby spinach and cook for 2 minutes until wilted. Add lemon juice and grated Parmesan, adjusting consistency with more broth if needed.
- Return seared salmon to skillet and simmer for another 2-3 minutes to heat through.
Serving
- Serve hot, topped with freshly ground black pepper and chili flakes. Garnish with lemon wedges or fresh thyme.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stovetop with added broth if dry.