Description
This One Skillet Salmon with Lemon Orzo recipe offers a quick, flavorful, and nutritious meal perfect for busy weeknights. Tender salmon fillets are seared to a golden brown and combined with creamy lemon-infused orzo pasta, fresh baby spinach, and Parmesan cheese—all cooked together in one pan for easy cleanup and vibrant taste.
Ingredients
Scale
Protein
- 4 skinless salmon fillets
Pasta and Vegetables
- 1 cup dry orzo pasta
- 5 ounces baby spinach
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
Dairy
- ½ cup grated Parmesan cheese
- 1 tsp unsalted butter
Liquids and Seasonings
- 3 cups low sodium chicken broth
- Juice from ½ lemon
- 1 tbsp olive oil
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
For Serving
- Freshly ground black pepper
- Chili flakes
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the ingredients: Grate the Parmesan cheese, finely chop the yellow onion, mince the garlic cloves, and season the salmon fillets with salt, pepper, sweet paprika, and garlic powder. This step ensures an even distribution of flavors and preps everything for quick cooking.
- Sear the salmon: Heat a large nonstick skillet over medium-high heat and add the olive oil and butter. Once hot, place the salmon fillets skinless side down and cook for 3-4 minutes per side or until golden brown and slightly crispy on the outside. Remove the salmon from the skillet and set aside to prevent overcooking.
- Sauté aromatics: Reduce the heat to medium, add the minced garlic and chopped onion to the skillet, and cook until soft and translucent, about 3-4 minutes. Stir in the dried thyme and then add the dry orzo pasta. Toast the orzo for about 1 minute, stirring frequently to enhance its nutty flavor.
- Cook the orzo: Pour in the low sodium chicken broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until most of the broth is absorbed and the orzo is tender but still al dente, about 8 minutes.
- Add spinach and finish sauce: Stir in the baby spinach and cook until wilted. Mix in the lemon juice and grated Parmesan cheese to create a creamy, tangy sauce that coats the orzo perfectly.
- Combine salmon with orzo: Return the seared salmon fillets to the skillet, nestling them into the orzo mixture. Cook for an additional 2-3 minutes to warm the salmon through and allow flavors to meld.
Notes
- Use low sodium chicken broth to better control salt levels in the dish.
- Skinless salmon speeds up cooking time and reduces cleanup, but skin-on can be used for extra crispiness.
- If preferred, substitute Parmesan with Pecorino Romano or a similar hard cheese.
- Adjust chili flakes according to your heat preference or omit for a milder flavor.
- Ensure the orzo does not overcook to avoid a mushy texture.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
