Description
This One Skillet Salmon with Lemon Orzo is a complete skillet dinner with golden salmon, tender orzo, spinach, Parmesan, and bright lemon. The orzo cooks right in the broth, so it turns creamy without much effort.
Ingredients
- 4 skinless salmon fillets
- 1 teaspoon salt, divided
- 1 teaspoon coarsely ground black pepper, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 teaspoon dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from 1/2 lemon
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, for serving
- Chili flakes, for serving
Instructions
- Season the salmon: Pat the salmon dry, then season with half the salt, half the coarsely ground black pepper, sweet paprika, and garlic powder.
- Sear the salmon: Heat the olive oil in a large skillet over medium high heat. Add the salmon and cook for 3 to 4 minutes on the first side, then flip and cook for 1 to 2 minutes more until golden, then transfer to a plate.
- Start the orzo: Reduce the heat to medium, then add the butter and onion to the skillet. Cook for 3 to 4 minutes until softened, then stir in the garlic, orzo, thyme, remaining salt, and remaining pepper for 1 minute.
- Simmer the pasta: Pour in the chicken broth and bring to a steady simmer. Cook for 9 to 11 minutes, stirring often, until the orzo is tender and saucy.
- Finish the skillet: Stir in the spinach, lemon juice, and Parmesan until the spinach wilts and the cheese melts. Nestle the salmon into the orzo, cover, and cook for 2 to 4 minutes until the salmon flakes easily.
Notes
Use low sodium broth so the Parmesan does not make the orzo too salty. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or water.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: American
Keywords: salmon orzo