One Skillet Salmon with Lemon Orzo
One Skillet Salmon with Lemon Orzo combines tender, pan-seared salmon with a creamy, lemony orzo and wilted spinach for a bright and satisfying dinner. This 30-minute meal is a practical weeknight option that feels special without extra dishes.
Equipment
- Large skillet with lid
- Paper towels
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 4 skinless salmon fillets
- 1/2 tsp salt divided
- 1/2 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 cloves garlic minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 1/2 tsp salt for orzo
- 1/2 tsp coarsely ground black pepper for orzo
- 5 oz baby spinach
- 1/2 lemon juiced
- 1/2 cup grated Parmesan
- freshly ground black pepper for serving
- chili flakes for serving
Instructions
- Pat salmon fillets dry. Mix ½ tsp salt, ½ tsp pepper, paprika, and garlic powder. Rub evenly over salmon.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon 2-3 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add butter to skillet. Once melted, cook onion 3-4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add orzo and thyme. Toast 1-2 minutes, stirring often.
- Pour in broth, remaining ½ tsp salt, and ½ tsp pepper. Bring to a simmer, cover, and cook 8-10 minutes, stirring once, until orzo is tender.
- Add spinach in handfuls, stirring until wilted, about 1-2 minutes.
- Stir in lemon juice and Parmesan until creamy.
- Nestle salmon back into skillet. Cover and cook 3-5 minutes until salmon flakes easily.
- Serve orzo topped with salmon, extra black pepper, and chili flakes if desired.
Notes
Storage: Cool completely and store in an airtight container in the fridge for up to 3 days. Keep salmon and orzo together or separate.
Freezing: Freeze cooked salmon and orzo together for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove with a splash of broth.
Reheating: Warm in a skillet over medium-low heat with a splash of broth or water. Cover and heat until salmon is just warmed through, about 5 minutes. Avoid the microwave to keep salmon tender.
Best Tips: Pat salmon very dry before seasoning to get a good sear. Use fresh lemon juice and grate your own Parmesan for the creamiest orzo. Let the skillet rest off heat for a minute before serving so the orzo thickens slightly.
Variations: Swap salmon for trout or cod. Add halved cherry tomatoes with the spinach. For a dairy-free version, omit butter and Parmesan and finish with olive oil and nutritional yeast. Stir in a tablespoon of capers with the lemon juice for a briny kick.
Nutrition values are estimates only and may vary based on ingredients, brands, and portion size.