Delighting in the aroma of savory salmon as it sears in the skillet is a moment to savor. This One Skillet Salmon with Lemon Orzo is a vibrant and satisfying dish that takes just about 30 minutes to prepare. The combination of tender salmon, zesty lemon, and creamy orzo makes for a perfect weeknight dinner that is both quick and nutritious.
This recipe is ideal for busy families or anyone looking for a hearty meal without the hassle of multiple dishes. It’s perfect for a dinner gathering or a cozy night at home. Leftovers store well, making it a great option for meal prep.
Why You’ll Love This Recipe
- One skillet means easy cleanup, so you can enjoy the meal more.
- The orzo cooks perfectly al dente, absorbing delicious flavors.
- Fresh spinach adds a burst of color and nutrients.
- Searing the salmon gives it a deliciously crispy texture.
What You’ll Need
Get everything ready for a seamless cooking experience:
For the 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
For the Orzo
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
For the Finish
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper, for serving
- Chili flakes, for serving
Use whole wheat orzo for a healthier option.
Substitutions & Swaps
- Chicken broth can be swapped for vegetable broth.
- Baby spinach can be replaced with kale or Swiss chard.
- Parmesan can be substituted with nutritional yeast for a vegan option.
- Salmon fillets can be swapped for other fish like trout or tilapia.
How to Make It
Let’s get cooking!
Pat the salmon dry
Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon of salt and pepper.
Sear the salmon
Heat olive oil and butter over medium-high heat in a large nonstick pan or skillet. Add the salmon fillets and sear for 3-4 minutes on each side until golden brown. Remove the salmon from the skillet and set aside.
Cook the aromatics
Reduce the heat to medium and add the minced garlic and chopped onion to the skillet. Cook until soft and fragrant, about 2 minutes. Stir in the dried thyme and the remaining salt and pepper.
Toast the orzo
Add the dry orzo to the skillet and toast for 1 minute, stirring to combine with the aromatics.
Add the broth
Pour in the chicken broth and bring it to a boil. Then, reduce the heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally to prevent the orzo from sticking, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
Incorporate the spinach
Add the baby spinach to the orzo, stir, and simmer until wilted, about 2 minutes. Stir in the lemon juice and grated Parmesan, adding more broth if needed. Taste and adjust the salt.
Reintroduce the salmon
Return the salmon to the skillet and simmer for an additional 2-3 minutes, or until the salmon is heated through.
Finish and serve
Top with freshly ground black pepper and chili flakes before serving. Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, salmon texture will change upon thawing.
Reheat: Microwave on medium for 1-2 minutes or until heated through.
Tips for Best Results
- Make sure to pat salmon dry for a perfect sear.
- Stir the orzo frequently to prevent sticking to the skillet.
- Use low-sodium broth for better control of saltiness.
- Add more spinach for extra green goodness.
Serving Suggestions
- Pair with a crisp green salad for a refreshing contrast.
- Serve with lemon wedges for an extra citrus burst.
- Great alongside a glass of white wine for a complete meal.
