Skillet Salmon with Lemon Orzo Recipe
A delicious and easy one skillet salmon with lemon orzo recipe that features perfectly seared salmon fillets served over creamy, flavorful orzo with spinach and Parmesan, all cooked in one pan for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Salmon
- 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
Orzo and Vegetables
- 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 ounces baby spinach
- juice from ½ lemon
- ½ cup grated Parmesan
- freshly ground black pepper - for serving
- chili flakes - for serving
Instructions
- Prepare Ingredients: 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 each of salt and coarsely ground black pepper.
- Sear Salmon: Heat olive oil and unsalted butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear for 3 to 4 minutes on each side until golden and cooked through. Remove salmon from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add minced garlic and chopped onion to the skillet and cook until soft and fragrant, about 2 minutes. Stir in dried thyme along with the remaining ½ teaspoon of salt and pepper.
- Toast Orzo: Add the dry orzo pasta to the skillet and toast it for 1 minute, stirring to coat with the aromatics and oil.
- Add Broth and Cook Orzo: Pour in 3 cups of low sodium chicken broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add Spinach and Finish Orzo: Stir in the baby spinach and simmer until wilted, about 2 minutes. Mix in the lemon juice and grated Parmesan cheese. Add additional broth if the mixture is too dry. Taste and adjust salt if necessary.
- Reheat Salmon: Return the salmon fillets to the skillet, nestling them into the orzo. Simmer gently for 2 to 3 minutes until salmon is heated through.
- Serve: Top the dish with freshly ground black pepper and chili flakes as desired. Serve immediately and enjoy your flavorful one skillet salmon with lemon orzo.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe pescatarian-friendly.
- If you prefer spicier flavor, increase the amount of chili flakes to taste.
- For a dairy-free version, omit the Parmesan cheese or use a vegan Parmesan alternative.
- Make sure to pat the salmon dry before seasoning to ensure a nice sear.
- Stir the orzo occasionally while simmering to avoid sticking and burning on the bottom.
- Use fresh lemon juice for the best flavor boost.
