Description
This One Skillet Salmon with Lemon Orzo is a quick and flavorful meal perfect for busy weeknights. Tender salmon fillets are seasoned and seared, then combined with a creamy, lemony orzo pasta cooked in a single skillet. Spinach and Parmesan add vibrant color and richness, making this dish both nutritious and delicious.
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
For Serving
- freshly ground black pepper, to taste
- chili flakes, to taste
Instructions
- Prep the Salmon: Season the salmon fillets evenly with garlic powder, sweet paprika, ½ teaspoon salt, and ½ teaspoon black pepper. This creates a flavorful crust that enhances the fish during searing.
- Sear the Salmon: Heat olive oil and butter in a large skillet over medium-high heat. Place the seasoned salmon fillets in the skillet and cook for 3 to 4 minutes on each side until they develop a golden crust and are nearly cooked through. Remove salmon from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped onion. Sauté until the onion is translucent and fragrant, about 2-3 minutes, using the remaining oil and butter to prevent sticking.
- Toast the Orzo and Add Broth: Stir in dried thyme, the remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper. Add the dry orzo pasta to the skillet and toast it for about a minute, stirring frequently. Pour in 3 cups of low sodium chicken broth and bring to a simmer.
- Simmer Orzo: Let the orzo cook, uncovered, until it is nearly tender and most of the liquid has been absorbed, approximately 8 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add Spinach and Finish Sauce: Mix in the baby spinach, lemon juice, and grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into a creamy sauce. Taste and adjust seasoning if needed.
- Combine Salmon and Orzo: Return the seared salmon fillets to the skillet, nestling them into the orzo. Simmer gently for 2 to 3 minutes to heat the salmon through and allow flavors to meld.
- Serve: Sprinkle freshly ground black pepper and chili flakes over the dish before serving for an extra kick and enhanced flavor.
Notes
- You can substitute the chicken broth with vegetable broth to make the dish pescatarian friendly.
- For a richer flavor, use Parmesan rind while simmering the orzo, removing it before serving.
- If you prefer crispy salmon skin, leave the skin on and adjust cooking times accordingly.
- Adjust chili flakes according to your heat preference or omit for milder taste.
- Orzo is best cooked al dente since it will continue to absorb flavors while the salmon reheats.
