One Skillet Salmon Lemon Orzo
A quick and delicious one-skillet meal featuring tender salmon fillets, zesty lemon, and creamy orzo, perfect for busy weeknights.
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.
Notes
For best results, use a nonstick skillet and consider marinating the salmon in lemon juice for extra flavor. This dish can be customized with seasonal vegetables or different herbs.