Description
This One Skillet Salmon Lemon Orzo recipe offers a delightful, quick, and easy meal that combines perfectly seared salmon with flavorful lemon-infused orzo pasta and fresh spinach. Cooked all in one pan, it makes for a minimal cleanup, nutritious dinner that’s ready in just 30 minutes and packed with vibrant flavors.
Ingredients
Scale
Salmon and Seasoning
- 4 skinless salmon fillets
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp coarsely ground black pepper, divided
- 1 tsp salt, divided
Orzo and Aromatics
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth
- 1 tsp dried thyme
Additional Ingredients
- 1 tsp unsalted butter
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- juice from ½ lemon
- 5 ounces baby spinach
- chili flakes, for serving
- freshly ground black pepper, for serving
Instructions
- Prepare Ingredients: Pat dry the salmon fillets with a paper towel. Season both sides with half the salt and half the black pepper, garlic powder, and sweet paprika. Finely chop the onion, mince the garlic cloves, and grate the Parmesan cheese to have all ingredients ready.
- Sear Salmon: Heat olive oil and butter in a large nonstick skillet over medium-high heat. Place the seasoned salmon fillets in the pan and cook until the first side is golden brown, then flip and cook the other side until golden as well. Remove the salmon and set aside to rest.
- Cook Aromatics: Reduce heat to medium. Add the chopped onions and minced garlic to the skillet and sauté for a couple of minutes until softened and fragrant. Season with the remaining salt and pepper, and sprinkle the dried thyme; stir well to combine.
- Toast Orzo: Add the dry orzo pasta to the skillet and stir continuously for about one minute to toast it lightly and blend with the aromatics.
- Simmer Orzo: Slowly pour in the chicken broth, increase heat to bring it to a boil, then reduce to a gentle simmer. Let the orzo absorb most of the liquid, stirring occasionally, for about 8 minutes until tender.
- Add Spinach and Parmesan: Stir in the baby spinach and cook until wilted, about 2 minutes. Mix in the lemon juice and grated Parmesan cheese. Taste the orzo mixture and adjust salt if needed.
- Reheat Salmon: Carefully place the salmon fillets back into the skillet, nestling them into the bubbling orzo mixture. Let them reheat for 2 to 3 minutes to warm through.
- Serve and Garnish: Spoon the orzo and salmon onto plates, and sprinkle with chili flakes and freshly ground black pepper as desired. Serve immediately and enjoy.
Notes
- Patting the salmon dry before seasoning ensures a better sear.
- Use low sodium chicken broth to control saltiness, adjusting seasoning at the end.
- To make this dish gluten-free, substitute orzo with gluten-free pasta or rice.
- If preferred, skin-on salmon fillets can be used, just adjust searing time accordingly.
- Fresh parsley or dill can be added as garnish for extra freshness.
