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One Skillet Salmon with Lemon Orzo

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A quick and impressive one-pan dinner featuring seared salmon fillets on a bed of creamy lemon orzo with spinach and Parmesan.

Ingredients

Scale
  • 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
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup dry orzo pasta
  • 1 tsp dried thyme
  • 3 cups low sodium chicken broth (or low sodium vegetable broth)
  • 5 ounces baby spinach
  • Juice from ½ lemon
  • ½ cup grated Parmesan (plus extra for serving)
  • Freshly ground black pepper, for serving
  • Chili flakes, for serving

Instructions

  1. Get your prep done before you start cooking. Grate the Parmesan. Finely chop the onion and mince the garlic. Pat the salmon dry with paper towels. Season both sides of the salmon with garlic powder, paprika, and ½ teaspoon each of the salt and pepper.
  2. Heat the olive oil and butter over medium-high in a large nonstick skillet. When the oil shimmers, add the salmon fillets. Sear for 3 to 4 minutes per side until a golden crust forms. Remove the salmon and set it aside on a plate.
  3. Reduce the heat to medium. Add the minced garlic and chopped onion to the pan. Cook, stirring, until they are soft and fragrant, about 2 minutes. Stir in the dried thyme and the remaining ½ teaspoon salt and pepper.
  4. Add the orzo to the pan and toast it, stirring constantly, for about 1 minute so the grains pick up that toasty flavor. Pour in the chicken broth and bring the liquid to a boil. Lower the heat to medium-low to keep a gentle simmer.
  5. Cook the orzo uncovered, stirring occasionally to prevent sticking. Simmer until the pasta is almost al dente and most of the liquid is absorbed, about 8 minutes. Add the baby spinach and stir until it wilts, about 2 minutes.
  6. Stir in the lemon juice and the grated Parmesan. If the orzo seems dry, add another splash of broth. Taste and adjust seasoning with more salt if needed.
  7. Return the salmon to the skillet, nestling the fillets into the orzo. Simmer for 2 to 3 minutes, until the salmon is just heated through without overcooking. Finish with freshly ground black pepper and a sprinkle of chili flakes to taste. Serve immediately.

Notes

Use vegetable broth to make this pescatarian-friendly. For whole grain, swap orzo for a small pasta like acini di pepe, adjusting cooking time. To reheat, add a splash of broth to keep it moist.

Nutrition

Find it online: https://www.simplefamilydishes.com/one-skillet-salmon-lemon-orzo/