Description
This One Skillet Salmon with Lemon Orzo recipe offers a wholesome, flavorful meal that combines perfectly seared salmon fillets with creamy lemon-infused orzo pasta, spinach, and Parmesan. Ready in just 30 minutes, this dish is ideal for a quick weeknight dinner yet elegant enough for guests.
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
Finishing Touches
- juice from ½ lemon
- ½ cup grated Parmesan
- freshly ground black pepper, for serving
- chili flakes, for serving
Instructions
- Prep the Salmon: Season the salmon fillets with garlic powder, sweet paprika, ½ teaspoon salt, and ½ teaspoon black pepper evenly on both sides. This seasoning blend enhances the flavor while keeping the salmon moist and aromatic.
- Sear the Salmon: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Sear the seasoned salmon fillets for 3-4 minutes on each side until golden brown and just cooked through. Remove the salmon from the skillet and set aside, keeping it warm.
- Sauté Onion and Garlic: In the same skillet with remaining oil and butter, add the finely chopped yellow onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, which builds the flavor base for the orzo.
- Toast and Cook the Orzo: Add dried thyme, the remaining ½ teaspoon salt, and ½ teaspoon black pepper to the skillet. Stir to combine, then add the dry orzo pasta. Toast the orzo in the skillet for about 2 minutes to enhance its nutty flavor. Pour in the low sodium chicken broth and bring to a simmer. Cook the orzo uncovered, stirring occasionally, until it is almost tender—about 8 minutes.
- Add Spinach and Finish: Stir in the baby spinach, lemon juice, and grated Parmesan cheese into the orzo. Continue cooking and stirring gently until the spinach wilts and the cheese is melted, creating a creamy texture. Adjust seasoning with salt and pepper to taste as needed.
- Return Salmon to Skillet: Place the seared salmon fillets back on top of the orzo mixture. Cover the skillet and let simmer for another 2-3 minutes so the salmon reheats and the flavors meld together perfectly.
- Serve: Serve the dish directly from the skillet, topping each portion with freshly ground black pepper and optional chili flakes for a subtle heat. This makes for a delightful and balanced meal combining tender salmon and luscious lemon orzo.
Notes
- For a vegetarian version, substitute the salmon with firm tofu or a plant-based fish alternative and use vegetable broth instead of chicken broth.
- Use low sodium broth to control the salt content, adjusting seasoning at the end as needed.
- To make it gluten-free, replace orzo with a gluten-free pasta or quinoa.
- Fresh lemon juice brightens the dish, but you can substitute with a splash of white wine vinegar if needed.
- Leftovers can be refrigerated up to 2 days; reheat gently to avoid drying out the salmon and orzo.
