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One Skillet Salmon with Lemon Orzo Recipe

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3.9 from 7 reviews

This One Skillet Salmon with Lemon Orzo is a flavorful and easy-to-make dish perfect for a wholesome weeknight dinner. Tender seared salmon fillets are paired with a creamy, garlicky orzo infused with lemon, spinach, and Parmesan, all cooked together in one pan for minimal cleanup.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon and Seasoning

  • 4 skinless salmon fillets
  • 1 tsp salt (divided)
  • 1 tsp coarsely ground black pepper (divided)
  • 1 tsp sweet paprika
  • 1 tsp garlic powder

For Cooking

  • 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

  1. Prepping: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with paper towels. Season both sides of the salmon with garlic powder, sweet paprika, and half of the salt and black pepper.
  2. Searing: Heat the olive oil and unsalted butter in a large nonstick skillet over medium-high heat. Add the seasoned salmon fillets and sear them for 3-4 minutes on each side until they develop a golden crust. Remove the salmon from the skillet and set aside.
  3. Sautéing the aromatics: Reduce the heat to medium and add the minced garlic and chopped onion to the skillet. Cook, stirring occasionally, until they are soft and fragrant, about 2 minutes. Stir in dried thyme along with the remaining salt and pepper.
  4. Toasting the orzo: Add the dry orzo pasta to the skillet and toast it for about 1 minute, stirring constantly to ensure even toasting and to prevent burning.
  5. Cooking the orzo: Pour in the low sodium chicken broth and bring the mixture to a boil. Immediately reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent the orzo from sticking, until the orzo is nearly al dente and most of the liquid has been absorbed, about 8 minutes.
  6. Simmering with spinach and seasonings: Add the baby spinach to the skillet and stir to combine. Simmer for about 2 minutes until the spinach has wilted. Stir in the lemon juice and grated Parmesan cheese. If the orzo looks too dry at this point, add a little more broth as needed. Taste and adjust seasoning with salt.
  7. Finishing the dish: Return the seared salmon fillets to the skillet, nestling them into the orzo mixture. Simmer for an additional 2-3 minutes until the salmon is heated through and flavors meld.
  8. Serving: Sprinkle freshly ground black pepper and chili flakes over the dish before serving for added flavor and a touch of heat. Serve immediately and enjoy this vibrant one-pan meal.

Notes

  • Use low sodium chicken broth to control saltiness and customize seasoning to your taste.
  • If you prefer a vegetarian version, substitute chicken broth with vegetable broth and use a vegetarian salmon alternative.
  • Be careful not to overcook the orzo; it should be tender but still slightly firm to the bite.
  • For extra flavor, add a splash of white wine before adding broth when cooking the orzo.
  • Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying the salmon.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://yourdailycook.com/one-skillet-salmon-with-lemon-orzo-recipe/