If you’re looking for a quick and delicious meal that requires minimal cleanup, then One Skillet Salmon Lemon Orzo is just what you need! Packed with flavor, this dish combines tender salmon fillets with zesty lemon and creamy orzo, all prepared in one skillet for an easy weeknight dinner. Perfect for busy days, it’s both hearty and healthy, allowing you to enjoy a gourmet experience without the fuss.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 30g
Carbohydrates: 50g
Fat: 15g
Fiber: 3g
Sugar: 2g
Sodium: 680mg
Why Make One Skillet Salmon Lemon Orzo
One Skillet Salmon Lemon Orzo is a wonderfully balanced meal that provides lean protein and complex carbohydrates in every bite. Salmon is rich in omega-3 fatty acids, which are great for heart health, while the orzo adds a playful texture that is satisfying and filling. Plus, the dish is highly customizable; you can easily swap out the spinach for kale, use different types of broth, or even add your favorite seasonal vegetables. This versatility means it can fit a variety of dietary needs while still being incredibly flavorful.
How to Make One Skillet Salmon Lemon Orzo Step by Step
Ingredients
1 tsp garlic powder
1 tsp sweet paprika
1 tsp coarsely ground black pepper, divided
1 tsp salt, divided
4 skinless salmon fillets
3 cups low sodium chicken broth
1 tsp dried thyme
1 cup dry orzo pasta
3 garlic cloves, minced
1 yellow onion, finely chopped
1 tsp unsalted butter
1 tbsp olive oil
Chili flakes, for serving
Freshly ground black pepper, for serving
½ cup grated Parmesan
Juice from ½ lemon
5 ounces baby spinach
Directions
Grab your salmon—pat it dry with a paper towel. Coat both sides with half that salt, half that pepper, sweet paprika, and garlic powder. Chop up the onion, smash and mince the garlic, and grate your Parmesan to get set up.
In a big nonstick skillet, drop in your olive oil and butter and warm them on medium-high. Place the seasoned salmon in and let it cook till the first side is golden, flip it, and cook the second side the same. Remove and let it rest nearby.
Lower the burner to medium. Toss in the chopped onions and minced garlic, and let it sizzle a couple of minutes till soft and it smells great. Sprinkle in the rest of that salt and pepper, plus your dried thyme. Give it all a good stir.
Slide the orzo into the skillet. Keep it moving for about a minute so it gets a little toasted and mingles with the flavors.
Slowly pour in your chicken broth. Crank up the heat till it bubbles, then drop it down to keep a gentle simmer. Let the orzo soak up almost all that liquid, stirring once in a while. This should take about 8 minutes.
Toss in all the spinach and stir till it gets soft and wilts, only a couple of minutes. Drop in the lemon juice and Parmesan and mix well. Taste and add more salt if it needs it.
Put those salmon fillets right back in the pan. Let them sit in the bubbling orzo for two to three minutes so they heat through again.
Spoon the salmon and orzo onto plates, then sprinkle with as much chili flakes and black pepper as you want before digging in.
How to Serve One Skillet Salmon Lemon Orzo
This dish is lovely on its own but pairs beautifully with a fresh green salad or some crusty bread to soak up the delicious juices. You could also serve it alongside a light citrus dressing or a dollop of tzatziki for an added layer of flavor.
How to Store One Skillet Salmon Lemon Orzo
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it appears dry. If you plan to freeze it, allow the dish to cool completely, then freeze in individual portions. Reheating from frozen will take a bit longer but will still taste great!
Expert Tips for Cooking One Skillet Salmon Lemon Orzo
- Make sure to use a nonstick skillet to prevent the orzo and salmon from sticking.
- For extra flavor, try marinating the salmon in lemon juice for 30 minutes before cooking.
- Don’t skip the toasting step for the orzo; it really enhances the dish’s richness.
- Feel free to add seasonal vegetables like peppers or zucchini with the onions for a more nutritious finish.
- Adjust the spices according to your taste; a little extra chili flake can add a fun kick!
Delicious Variations of One Skillet Salmon Lemon Orzo
- For a spicy twist, add diced jalapeños or Sriracha sauce to the mixture during cooking.
- If you’re craving something herby, toss in fresh dill or basil right before serving to elevate the dish.
- Create a vegetarian version by replacing the salmon with chickpeas and vegetable broth, making sure to add an extra squeeze of lemon for brightness.
Conclusion
One Skillet Salmon Lemon Orzo is not just simple—it’s also bursting with flavors that everyone will love. Perfect for busy weeknights or leisurely weekend meals, this recipe lets you enjoy home-cooked gourmet cuisine without the hassle. Give it a try and savor the delightful combination of tender salmon and creamy orzo—your taste buds will thank you!
One Skillet Salmon Lemon Orzo
Ingredients
For the Salmon
- 4 pieces skinless salmon fillets
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp coarsely ground black pepper, divided
- 1 tsp salt, divided
For the Orzo
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- 1 tsp dried thyme
- 3 cloves garlic, minced
- 1 yellow onion finely chopped
- 1 tbsp olive oil
- 1 tsp unsalted butter
- ½ cup grated Parmesan
- Juice from ½ lemon lemon juice
- Chili flakes for serving
- Freshly ground black pepper for serving
Instructions
Preparation
- Pat the salmon dry with a paper towel and season both sides with half the salt, half the pepper, sweet paprika, and garlic powder.
- Chop the onion, mince the garlic, and grate the Parmesan.
Cooking
- In a large nonstick skillet, heat olive oil and butter over medium-high heat.
- Add the seasoned salmon and cook until the first side is golden, then flip and cook the other side until golden. Remove and let rest.
- Lower the burner to medium and add chopped onions and minced garlic; sauté for a few minutes until softened.
- Add the remaining salt, pepper, and dried thyme; stir well.
- Add the orzo to the skillet and toast for about a minute.
- Slowly pour in the chicken broth, bring to a bubble, then reduce to a gentle simmer for about 8 minutes, stirring occasionally to absorb the liquid.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add the lemon juice and Parmesan, and mix well. Taste and adjust seasoning if necessary.
- Return the salmon fillets to the skillet and let them heat through for 2-3 minutes.
- Serve by spooning salmon and orzo onto plates and sprinkling with chili flakes and black pepper.
