Description
This One Skillet Salmon with Lemon Orzo is a quick and flavorful meal perfect for busy weeknights. Tender seared salmon fillets are cooked alongside fragrant orzo pasta with garlic, onion, spinach, and a bright splash of lemon juice. Finished with Parmesan cheese and a touch of spice from chili flakes, this dish offers a balanced, comforting combination of protein, grains, and greens all cooked in one pan for easy cleanup.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- 1 tsp salt, divided
- 1 tsp 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 cheese
To Serve
- Freshly ground black pepper, for serving
- Chili flakes, for serving
Instructions
- Prep the Salmon: Season the salmon fillets evenly with garlic powder, sweet paprika, ½ teaspoon salt, and ½ teaspoon black pepper to ensure each piece has a balanced flavor.
- Sear the Salmon: Heat olive oil and butter in a large skillet over medium-high heat. Add the salmon fillets and cook for 3 to 4 minutes on each side until nicely seared and cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Cook over medium heat until the onion is translucent and fragrant, about 2 to 3 minutes.
- Add Orzo and Herbs: Stir in the dried thyme, the remaining ½ teaspoon of salt, and ½ teaspoon of black pepper. Add the orzo pasta to the skillet and toast it, stirring frequently, for about 1 to 2 minutes to bring out a nutty flavor.
- Cook Orzo: Pour in the low sodium chicken broth. Bring the mixture to a simmer and cook, stirring occasionally, until the orzo is almost tender but still slightly firm, about 8 minutes.
- Finish the Orzo: Stir in the baby spinach, lemon juice, and grated Parmesan cheese. Mix well until the spinach wilts and the Parmesan melts into the orzo. Adjust seasoning to taste.
- Return Salmon to Skillet: Nestle the salmon fillets back into the skillet with the orzo. Simmer everything together for 2 to 3 minutes until the salmon is warmed through and the flavors meld.
- Serve: Plate the salmon and orzo, then top with freshly ground black pepper and chili flakes to add a hint of heat before serving.
Notes
- Use low sodium chicken broth to control the salt level in the dish.
- For pescatarians or vegetarians, substitute chicken broth with vegetable broth and omit the salmon.
- If preferred, you can leave skin on the salmon fillets for extra crispiness during searing.
- To make this dish gluten-free, swap orzo with gluten-free pasta.
- Adjust chili flakes according to your spice tolerance.
- Make sure not to overcook the salmon to keep it tender and moist.
- Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop.
