One Skillet Salmon with Lemon Orzo Recipe
A delicious and easy one-skillet meal featuring perfectly seared salmon fillets served with creamy lemon-infused orzo pasta and sautéed spinach, ready in just 30 minutes. This recipe combines bold flavors like garlic, paprika, thyme, and Parmesan, making for a comforting yet fresh dinner option with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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
Pasta 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
For Serving
- Freshly ground black pepper (to taste)
- Chili flakes (to taste)
Instructions
- Prepping: 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 of the salmon with garlic powder, sweet paprika, and half of the salt and pepper.
- Searing: Heat olive oil and butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear them for 3-4 minutes on each side until golden and cooked through. Remove the salmon from the skillet and set aside.
- Sautéing: Reduce the heat to medium. Add minced garlic and chopped onion to the skillet and cook for about 2 minutes until they are soft and fragrant. Stir in dried thyme and the remaining salt and pepper. Add the dry orzo to the pan and toast it for about one minute, stirring frequently.
- Cooking: Pour in the low sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally to prevent the orzo from sticking to the pan, until the pasta is almost al dente and most of the liquid has been absorbed, approximately 8 minutes.
- Simmering: Add the baby spinach to the skillet. Stir to combine and simmer until the spinach is wilted, about 2 minutes. Stir in the lemon juice and grated Parmesan cheese. If the mixture is too dry, add more broth as needed. Taste and adjust salt if necessary.
- Finishing: Return the seared salmon fillets to the skillet. Simmer together for 2-3 minutes until the salmon is heated through and flavors meld.
- Serving: Sprinkle freshly ground black pepper and chili flakes over the dish as desired. Serve immediately and enjoy your flavorful one-skillet salmon with lemon orzo.
Notes
- Patting the salmon dry is essential to ensure a good sear.
- Use low sodium chicken broth to control salt levels; adjust seasoning as needed.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and use tofu or a plant-based alternative instead of salmon.
- Adding extra broth may be necessary depending on your stovetop and skillet type to prevent the orzo from drying out.
- Ensure you do not overcook the salmon during searing to keep it moist and tender.
