Description
This vibrant Salmon One Skillet Salmon with Lemon Orzo combines tender, perfectly seared salmon fillets with creamy, lemon-infused orzo and fresh baby spinach—all prepared in a single pan for easy clean-up. The orzo is simmered in savory chicken broth, enriched with Parmesan, and balanced with bright lemon juice, creating a flavorful, nutritious meal in under 40 minutes. Great for fast weeknight dinners or special occasions.
Ingredients
- 4 skinless salmon fillets
- 1 teaspoon salt, divided
- 1 teaspoon coarsely ground black pepper, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 teaspoon dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper for serving
- Chili flakes for serving
Instructions
- Pat salmon fillets dry and season with garlic powder, paprika, and ½ teaspoon each salt and pepper.
- Heat olive oil and unsalted butter in a large nonstick pan over medium-high heat.
- Sear the salmon fillets for 3 to 4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add garlic and onion to the pan. Cook for about 2 minutes until softened.
- Stir in dried thyme and remaining salt and pepper. Add dry orzo pasta and toast for 1 minute.
- Pour in the chicken broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 8 minutes until orzo is al dente.
- Add baby spinach and stir until wilted, about 2 minutes.
- Stir in lemon juice and grated Parmesan. Add more chicken broth if needed for desired consistency.
- Return salmon to the skillet and simmer for 2 to 3 minutes until heated through.
- Top with freshly ground black pepper and chili flakes before serving.
Notes
For substitutions, use vegetable broth for a vegetarian version or swap salmon for chicken or shrimp. Orzo can be replaced with small pasta like couscous. Make ahead by preparing orzo base in advance; reheat gently and add salmon just before serving. Store leftovers in an airtight container in the refrigerator for up to two days. If orzo thickens, add additional broth when reheating. If salmon overcooks, reduce skillet simmering time. Ensure salmon is dry and skillet is hot to achieve great sear and texture.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: One Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with 1 cup orzo
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg