One Skillet Salmon with Lemon Orzo
A delicious and uncomplicated dish featuring seared salmon paired with lemony orzo and sautéed spinach, all cooked in one skillet for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces skinless salmon fillets
- 1 tsp salt (divided) ½ tsp for seasoning salmon and ½ tsp for orzo
- 1 tsp coarsely ground black pepper (divided) 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 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 oz baby spinach
- ½ piece lemon, juiced
- 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, 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!
Notes
Cool quickly and refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to avoid drying out the orzo.