Description
This one skillet salmon with lemon orzo is a quick, flavorful, and wholesome meal perfect for busy weeknights. Tender salmon fillets are pan-seared to golden perfection and combined with creamy Parmesan-infused orzo pasta, fresh spinach, and zesty lemon juice—all cooked together in a single skillet for easy cleanup and maximum flavor.
Ingredients
Scale
Salmon and Seasonings
- 4 skinless salmon fillets
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
Orzo and Vegetables
- 1 cup dry orzo pasta
- 5 ounces baby spinach
- ½ cup grated Parmesan cheese
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
Liquids and Fats
- 3 cups low sodium chicken broth
- Juice from ½ lemon
- 1 tbsp olive oil
- 1 tsp unsalted butter
Instructions
- Prepare the ingredients: Grate the Parmesan cheese, finely chop the yellow onion, mince the garlic cloves, and season the salmon fillets with half of the salt, pepper, sweet paprika, garlic powder, and dried thyme, ensuring the fillets are evenly coated.
- Sear the salmon: Heat a large nonstick skillet over medium-high heat. Add the olive oil and butter, swirling to coat the pan. Place the seasoned salmon fillets in the skillet and cook for 3-4 minutes on each side until they develop a golden brown crust. Remove the salmon from the skillet and set aside.
- Sauté aromatics: Reduce the heat to medium. In the same skillet, add the chopped onion and minced garlic, stirring frequently until the onion becomes soft and translucent, about 2-3 minutes. Stir in the dried thyme, then add the dry orzo pasta to the skillet and toast it for about 1 minute to enhance flavor.
- Cook orzo: Pour in the low sodium chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender, about 8 minutes.
- Add spinach and finish orzo: Stir in the baby spinach leaves and cook until wilted. Then mix in the lemon juice and grated Parmesan cheese, stirring until the cheese melts into the pasta mixture, creating a creamy texture. Season with the remaining salt and pepper to taste.
- Combine salmon: Return the seared salmon fillets to the skillet, nestling them into the orzo mixture. Continue cooking everything together for an additional 2-3 minutes to allow the salmon to finish cooking and absorb some of the flavors.
- Garnish and serve: Sprinkle the chopped fresh parsley over the dish and, if desired, add freshly ground black pepper and chili flakes to taste before serving.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor or to make it pescatarian-friendly.
- Use fresh herbs like thyme and parsley for the best flavor, but dried herbs can be used as alternatives.
- Be careful not to overcook the salmon to keep it moist and tender.
- This recipe can easily be doubled to serve more people, just use a larger skillet or cook in batches.
- For a dairy-free version, omit the Parmesan and use a vegan cheese alternative or nutritional yeast.
