Description
This One Skillet Salmon with Lemon Orzo is a simple, flavorful, and nutritious meal featuring perfectly seared salmon fillets served over creamy lemon-infused orzo pasta with spinach and Parmesan cheese. Ready in just 30 minutes, this easy skillet recipe combines juicy salmon with tender orzo and bright citrus notes for a satisfying dinner.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 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 1/2 lemon
- 1/2 cup grated Parmesan cheese
To Serve
- Freshly ground black pepper
- Chili flakes
Instructions
- Prep the Ingredients: Grate the Parmesan cheese, finely chop the yellow onion, and mince the garlic cloves. Pat the salmon fillets dry with paper towels and season both sides with garlic powder, sweet paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Sear the Salmon: Heat olive oil and unsalted butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear for 3-4 minutes on each side until nicely browned. Remove the salmon from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium and add minced garlic and chopped onion to the skillet. Cook until soft and fragrant, about 2 minutes. Stir in dried thyme, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Toast the Orzo: Add the dry orzo pasta to the skillet and toast it for 1 minute, stirring frequently to coat the orzo with the aromatics and oil.
- Cook the Orzo: Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid has been absorbed, about 8 minutes.
- Add Spinach and Finish Orzo: Stir in the baby spinach and continue to simmer until the spinach is wilted, about 2 minutes. Stir in lemon juice and grated Parmesan cheese. Add more broth if needed, and season with salt to taste.
- Reheat Salmon: Return the salmon fillets to the skillet, nestling them into the orzo. Simmer for 2-3 minutes until the salmon is heated through and flavors meld.
- Serve: Sprinkle freshly ground black pepper and chili flakes on top before serving. Enjoy your delicious one skillet salmon with lemon orzo.
Notes
- Use low sodium chicken broth to better control the saltiness of the dish.
- If you prefer, substitute baby spinach with kale or Swiss chard for a different greens option.
- For a vegetarian version, omit the salmon and use vegetable broth instead of chicken broth.
- Toast the orzo carefully to avoid burning and bring out a nuttier flavor.
- Lemon juice adds brightness; add it at the end to maintain its fresh taste.
- Add chili flakes according to your spice preference for a mild to moderate heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
