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One Skillet Salmon with Lemon Orzo

A delightful dish that brings together salmon and orzo pasta in a single, easy-to-make meal, perfect for busy weeknights.

Ingredients

  • 4 skinless salmon fillets
  • 1 tsp salt (divided)
  • 1 tsp coarsely ground black pepper (divided)
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 cup dry orzo pasta
  • 1 yellow onion (finely chopped)
  • 5 ounces baby spinach
  • 3 garlic cloves (minced)
  • 3 cups low sodium chicken broth
  • Juice from ½ lemon
  • ½ cup grated Parmesan
  • Freshly ground black pepper (for serving)
  • Chili flakes (for serving)
  • 1 tbsp olive oil
  • 1 tsp unsalted butter

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides with garlic powder, sweet paprika, and ½ teaspoon each of salt and pepper.
  2. In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Add the seasoned salmon fillets and sear for about 3-4 minutes per side until golden brown. Remove from skillet and set aside.
  3. Reduce the heat to medium. In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 2 minutes.
  4. Stir in the dried thyme along with the remaining salt and pepper. Add the orzo and toast for 1 minute, mixing well.
  5. Pour in the chicken broth and bring to a boil. Lower the heat to medium-low and simmer uncovered, stirring occasionally, until orzo is nearly al dente and most liquid is absorbed, about 8 minutes.
  6. Stir in the baby spinach and cook until wilted, about 2 minutes. Add the lemon juice and Parmesan cheese. Adjust seasoning if necessary.
  7. Place the seared salmon back into the skillet, simmering for an additional 2-3 minutes until heated through.
  8. Top with freshly ground black pepper and chili flakes before serving. Enjoy!

Notes

Fresh herbs like dill or parsley can be added for extra flavor. Substitute orzo with a gluten-free pasta alternative for a gluten-free option.