One Skillet Salmon with Lemon Orzo
A delightful and easy-to-prepare meal that combines the richness of salmon with lemon-infused orzo and fresh spinach, all cooked in one skillet.
Ingredients
Main Ingredients
- 4 pieces skinless salmon fillets Fresh or thawed from frozen
- 1 tsp salt (divided) Use ½ tsp for seasoning salmon and ½ tsp for later
- 1 tsp coarsely ground black pepper (divided) Use ½ tsp for seasoning salmon and ½ tsp for serving
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 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
- 5 ounces baby spinach
- Juice from half a lemon juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
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 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 before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the slamon and orzo for up to a month, but be careful not to overheat the salmon while reheating.