One-Skillet Salmon with Lemon Orzo Recipe
This One Skillet Salmon with Lemon Orzo is a vibrant and wholesome dish perfect for a quick, nutritious weeknight dinner. Salmon fillets are seasoned, seared to create a flavorful crust, and then simmered with orzo pasta, aromatic herbs, baby spinach, and a hint of fresh lemon juice. The Parmesan adds a creamy, savory finish, all made in a single skillet for minimal cleanup and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salmon
- 4 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
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
To Serve
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Prepping: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel, then season both sides evenly with garlic powder, sweet paprika, and half the salt and pepper mixture.
- Searing: Heat olive oil and butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear for 3-4 minutes on each side until a golden crust forms. Remove the salmon from the skillet and set aside.
- Sautéing: Reduce the heat to medium and add the minced garlic and chopped onion to the skillet. Cook, stirring frequently, until softened and fragrant, about 2 minutes. Stir in dried thyme and the remaining salt and pepper. Add the orzo pasta and toast it in the skillet for 1 minute, stirring constantly.
- Cooking: Pour in the chicken broth and bring the mixture to a boil. Lower heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid has been absorbed, about 8 minutes.
- Simmering: Add the baby spinach to the skillet, stirring until wilted, roughly 2 minutes. Then stir in the fresh lemon juice and grated Parmesan. If needed, add a little more broth to reach your desired consistency. Taste and adjust seasoning with salt as necessary.
- Finishing: Return the seared salmon fillets to the skillet and simmer everything together for 2-3 minutes, allowing the salmon to heat through and flavors to meld.
- Serving: Serve the dish hot, topped with freshly ground black pepper and chili flakes to add a touch of heat and extra flavor. Enjoy your nutritious, one-pan meal!
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- If you prefer, substitute baby spinach with baby kale or other mild greens.
- To make this dish fully vegetarian, replace the chicken broth with vegetable broth and omit the salmon.
- For extra zest, add lemon zest along with the lemon juice.
- Cook the orzo carefully to avoid overcooking, as it will continue to soften when the salmon is added back.
