why make this recipe
One Skillet Salmon with Lemon Orzo is a fantastic meal that combines delicious flavors with simple preparation. This dish is perfect for busy weeknights or special occasions. It’s quick, healthy, and uses just one skillet, making cleanup a breeze. The blend of tender salmon, zesty lemon, and creamy orzo creates a comforting meal the whole family will love.
how to make One Skillet Salmon with Lemon Orzo
Ingredients
- 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
- 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
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Directions
- Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.
- Heat oil and butter over medium-high in a large nonstick pan or skillet. Add salmon fillets and sear for 3-4 minutes per side. Remove from skillet and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
- Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy!
how to serve One Skillet Salmon with Lemon Orzo
Serve One Skillet Salmon with Lemon Orzo hot straight from the skillet. You can garnish it with extra chili flakes and freshly ground black pepper for an added kick. Pair it with a simple side salad or steamed vegetables for a complete meal. Enjoy every bite!
how to store One Skillet Salmon with Lemon Orzo
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You may need to add a little broth to loosen the orzo as it may thicken when stored.
tips to make One Skillet Salmon with Lemon Orzo
- Make sure to season the salmon well before cooking for the best flavor.
- Stir the orzo regularly while cooking to prevent it from sticking to the bottom of the skillet.
- If you want more lemon flavor, add more lemon juice or even some lemon zest before serving.
variation
Feel free to swap the salmon for another fish, such as trout or cod. You can also experiment with different vegetables like cherry tomatoes or asparagus, which can be added for extra color and flavor.
FAQs
Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before seasoning and cooking.
What can I use instead of orzo?
If you don’t have orzo, try using other small pasta shapes like couscous, or you can even use quinoa for a gluten-free option.
Is this dish healthy?
Yes! This dish is packed with protein from the salmon, and the addition of spinach and orzo provides essential nutrients. It can be part of a balanced diet.
One Skillet Salmon with Lemon Orzo
Ingredients
For the Salmon
- 4 pieces skinless salmon fillets Make sure to thaw if using frozen.
- 1 tsp salt (divided) Split into seasoning and cooking.
- 1 tsp coarsely ground black pepper (divided) Split into seasoning and cooking.
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil For frying.
- 1 tsp unsalted butter For frying.
For the Orzo
- 1 piece yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth May add more if needed.
- 5 ounces baby spinach
- ½ piece lemon (juice from)
- ½ cup grated Parmesan For mixing and serving.
- freshly ground black pepper (for serving) To taste.
- chili flakes (for serving) To taste.
Instructions
Preparation
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.
- Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
Cooking
- Heat olive oil and butter over medium-high in a large nonstick pan or skillet.
- Add salmon fillets and sear for 3-4 minutes per side. Remove from skillet and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes.
- Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low.
- Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add spinach, stir and simmer until wilted for about 2 minutes.
- Stir in lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
- Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
Serving
- Top with freshly ground black pepper and chili flakes. Serve hot straight from the skillet.