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One-Skillet Salmon and Orzo Recipe

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This One-Skillet Salmon and Orzo recipe combines perfectly seared salmon fillets with creamy, lemony orzo and fresh spinach, all cooked together in a single skillet for a quick, flavorful, and wholesome dinner ready in just 35 minutes. It's a perfect balance of tender fish, cheesy pasta, and fresh herbs.

Ingredients

Salmon

  • 4 salmon fillets (skinless, 5 to 6 ounces each)
  • 1 teaspoon kosher salt (divided)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

Orzo and Vegetables

  • 1 sweet onion (medium, finely diced)
  • 4 garlic cloves (minced)
  • 1 cup orzo (dry)
  • 3 cups chicken broth (or vegetable broth)
  • 6 ounces baby spinach

Finishing Ingredients

  • 1 lemon (zested)
  • ½ lemon (freshly juiced)
  • 1 cup Parmesan cheese (freshly grated, plus more for serving)
  • ¼ cup fresh basil (finely chopped)

Instructions

  1. Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with smoked paprika, garlic powder, and half of the kosher salt to infuse the fish with great flavor before cooking.
  2. Sear the salmon: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Sear the salmon fillets 3 to 4 minutes per side until they develop a golden crust but are not fully cooked. Remove from skillet and set aside on a plate.
  3. Sauté onion and garlic: Reduce heat to medium. Add diced sweet onion to the skillet and cook for about 3 minutes until softened. Then add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Toast orzo and add broth: Stir in the remaining kosher salt and dry orzo into the skillet, cooking for about 1 minute to lightly toast the pasta. Pour in the chicken broth and bring the mixture to a gentle boil.
  5. Simmer orzo: Reduce heat to a simmer and cook uncovered for 8 to 10 minutes, stirring frequently, until the orzo is almost tender and most of the broth has been absorbed.
  6. Incorporate spinach and finish sauce: Stir in baby spinach until wilted. Mix in lemon zest, freshly squeezed lemon juice, and grated Parmesan cheese, stirring until the orzo becomes creamy. Add a splash of warm broth if the mixture feels too thick.
  7. Cook salmon with orzo: Nestle the seared salmon fillets back into the skillet on top of the orzo. Cover the skillet and cook for an additional 2 to 3 minutes, or until the salmon is cooked to your liking.
  8. Garnish and serve: Sprinkle finely chopped fresh basil and extra Parmesan cheese over the dish before serving for an aromatic finish.

Notes

  • Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
  • Do not overcook the salmon during searing to avoid a dry texture; it will continue cooking in the skillet later.
  • If the orzo absorbs too much liquid and becomes dry, add a little more warm broth during the cooking process.
  • Fresh Parmesan cheese provides the best flavor; pre-grated cheese can work but may affect creaminess.
  • This recipe works well with skin-on salmon like sockeye if you prefer; just adjust searing times accordingly.

Find it online: https://recipeplenty.com/one-skillet-salmon-and-orzo-recipe/