Description
A quick and delicious one skillet salmon with lemon orzo recipe that combines tender seared salmon fillets with flavorful orzo pasta cooked in chicken broth, spinach, lemon juice, and Parmesan cheese. Perfect for an easy weeknight dinner packed with fresh and savory ingredients.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- 1 tsp salt – divided
- 1 tsp coarsely ground black pepper – divided
- 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 ½ lemon
- ½ cup grated Parmesan
For Serving
- freshly ground black pepper
- chili flakes
Instructions
- Prep the Ingredients: 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.
- 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 to 4 minutes on each side until golden brown. Remove the salmon from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add minced garlic and chopped onion to the skillet and cook until soft and fragrant, about 2 minutes. Stir in dried thyme and the remaining salt and black pepper.
- Toast the Orzo: Add the dry orzo pasta to the skillet and toast it by stirring for 1 minute, coating it in the flavors.
- Cook the Orzo: Pour in the chicken broth and bring to a boil. Reduce the 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 is absorbed, about 8 minutes.
- Add Spinach and Finish the Orzo: Stir in the baby spinach and simmer until wilted, about 2 minutes. Mix in the lemon juice and grated Parmesan. If needed, add extra broth to adjust consistency. Taste and adjust salt as necessary.
- Reheat Salmon: Return the salmon fillets to the skillet and simmer for 2 to 3 minutes to heat through.
- Serve: Top with freshly ground black pepper and chili flakes for a little heat. Enjoy immediately.
Notes
- You can substitute baby spinach with kale or Swiss chard if desired.
- Use vegetable broth instead of chicken broth to make this dish pescatarian-friendly.
- For a gluten-free option, replace orzo with gluten-free pasta or rice.
- Be careful not to overcook the salmon; it should be tender and moist.
- Adjust the amount of chili flakes based on your spice preference.
- Toast the orzo well to enhance the nutty flavor before simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
