One Skillet Salmon with Lemon Orzo
Seared salmon served over creamy lemon orzo with spinach and Parmesan, all cooked in one skillet.
Equipment
- Large nonstick skillet
- Box grater
- Instant-read thermometer
Ingredients
Main Ingredients
- 4 skinless salmon fillets about 5 oz each, patted dry
- ¾ tsp salt divided: 1/2 tsp on the salmon, 1/4 tsp in the orzo
- 1 tsp coarsely ground black pepper divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 cup dry orzo pasta
- 3 cup low sodium chicken broth plus more if needed
- 5 oz baby spinach
- ½ cup grated Parmesan cheese stir in off the heat
- ½ lemon juiced
- chili flakes and fresh black pepper optional, for serving
Instructions
Cooking
- Grate the Parmesan, chop the onion, and mince the garlic.
- Pat the salmon dry and season with the garlic powder, paprika, 1/2 teaspoon salt, and half the pepper.
- Heat the oil and butter in a large nonstick skillet over medium-high heat. Sear the salmon 3 to 4 minutes per side and set aside.
- Lower the heat to medium and cook the onion and garlic for about 2 minutes.
- Stir in the thyme, remaining salt and pepper, and the orzo. Toast for 1 minute.
- Add the broth, bring to a boil, then simmer on medium-low for about 8 minutes, stirring now and then.
- Stir in the spinach and simmer about 2 minutes.
- Off the heat, stir in the lemon juice and Parmesan. Set the salmon on top, cover, and warm 2 to 3 minutes until it reaches 145 degrees F.
Notes
Substitutions: Thawed and squeezed frozen spinach can replace baby spinach. Another small pasta can replace orzo, but timing changes.
Tips: Pat the salmon dry for a better sear, stir the orzo often, and add the lemon off the heat. Nutrition is an estimate.
Storage: Refrigerate within two hours and eat within two days. Reheat gently with a splash of broth.