One Skillet Salmon Lemon Orzo (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
4 skinless salmon fillets
02 -
1 tsp salt, divided
03 -
1 tsp coarsely ground black pepper, divided
04 -
1 tsp sweet paprika
05 -
1 tsp garlic powder
06 -
1 tbsp olive oil
07 -
1 tsp unsalted butter
→ Vegetables and Orzo
08 -
1 yellow onion, finely chopped
09 -
3 garlic cloves, minced
10 -
1 cup dry orzo pasta
11 -
1 tsp dried thyme
12 -
3 cups low-sodium chicken broth
13 -
5 oz baby spinach
→ Final Touches
14 -
Juice from ½ lemon
15 -
½ cup grated Parmesan
16 -
Freshly ground black pepper, for serving
17 -
Chili flakes, for serving
# Steps to Follow:
01 -
Season the salmon fillets on both sides with ½ tsp salt, ½ tsp black pepper, paprika, and garlic powder.
02 -
Heat olive oil in a large skillet over medium heat. Add the salmon fillets skin-side up and cook for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove salmon from the skillet and set aside.
03 -
Add butter to the same skillet. Sauté chopped yellow onion and minced garlic until soft and fragrant, about 3 minutes.
04 -
Stir in the dry orzo pasta and dried thyme, cooking for 1-2 minutes to toast the orzo.
05 -
Pour in the low-sodium chicken broth and bring to a boil. Reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
06 -
Stir in baby spinach and cook for 1-2 minutes until wilted. Add lemon juice and grated Parmesan, stirring to combine. Return the salmon fillets to the skillet and let them warm for 2-3 minutes.
07 -
Serve warm with freshly ground black pepper and chili flakes as desired.
# Additional Notes:
01 -
Ensure the salmon fillets are patted dry to achieve a good sear.
02 -
Use freshly grated Parmesan for the best flavor.
03 -
Add more broth during cooking if the orzo absorbs too quickly.