One Skillet Salmon With Lemon Orzo
Bright, zesty, and all made in one pan—this One Skillet Salmon with Lemon Orzo is the perfect weeknight dinner that’s as effortless as it is elegant!
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 oz baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper for serving
- Chili flakes for serving
Instructions
- Prepare by grating the Parmesan cheese, chopping the onion, and mincing the garlic. Pat the salmon fillets dry and season both sides with garlic powder, sweet paprika, and ½ teaspoon each of salt and pepper.
- In a large nonstick pan over medium-high heat, add olive oil and butter. Sear the salmon fillets for 3-4 minutes per side. Remove from the skillet and set aside.
- Reduce the heat to medium, then add garlic and onion. Cook for about 2 minutes until soft and fragrant. Stir in thyme, the remaining salt, and pepper. Add the orzo and toast for 1 minute.
- Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low to simmer. Cook uncovered, stirring occasionally, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add the spinach, stir, and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Adjust salt to taste. Add more broth if needed.
- Return the salmon to the skillet and simmer for 2-3 minutes until heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy!
Notes
Notes:
For added freshness, consider adding a squeeze of extra lemon juice before serving.
For added freshness, consider adding a squeeze of extra lemon juice before serving.