One Skillet Salmon with Lemon Orzo
A quick, delicious, and budget-friendly salmon dish prepared in one skillet, perfect for families.
Ingredients
For the Salmon
- 4 pieces 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
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
For the Finish
- 5 ounces baby spinach
- 1/2 piece lemon juice from
- 1/2 cup grated Parmesan
- to taste freshly ground black pepper for serving
- to taste chili flakes for serving
Instructions
Preparation
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic.
- Pat the salmon fillets dry and season both sides with garlic powder, sweet paprika, and half of the salt and pepper.
Cooking the Salmon
- Heat the olive oil and butter in a large nonstick skillet over medium-high heat.
- Add the salmon fillets and sear for 3-4 minutes per side until golden brown.
- Remove the salmon from the skillet and set aside.
Cooking the Aromatics
- Lower the heat to medium and add the garlic and onion, cooking until soft, about 2 minutes.
- Stir in the thyme, remaining salt, and pepper.
Toasting the Orzo
- Add the orzo and toast for about a minute.
Cooking the Orzo
- Pour in the chicken broth and bring to a boil, then reduce to medium-low.
- Simmer uncovered, stirring occasionally until orzo is almost al dente and broth is absorbed, about 8 minutes.
Final Steps
- Stir in the baby spinach and mix until wilted, about 2 minutes.
- Add lemon juice and grated Parmesan, adjusting with more broth if necessary.
- Return salmon to the skillet and warm through for 2-3 minutes.
- Plate and serve with ground black pepper and chili flakes.
Notes
Let any leftovers cool before storing in the fridge for up to 3 days or in the freezer for 2 months. Reheat with a splash of broth if needed.