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
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
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 both sides of the salmon fillets with ½ tsp salt, ½ tsp black pepper, sweet paprika, and garlic powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side until golden and cooked through. Remove salmon and set aside.
03 -
Reduce heat to medium and melt the butter in the same skillet. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 -
Add orzo pasta and dried thyme to the skillet. Stir to coat in residual oil and toast for 1–2 minutes until lightly golden.
05 -
Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
06 -
Reduce heat to low and stir in baby spinach until wilted. Squeeze in the juice from half a lemon and mix well.
07 -
Stir in grated Parmesan. Season with additional salt and pepper if needed. Return salmon to the skillet and heat through for 1–2 minutes.
08 -
Serve immediately, garnished with freshly ground black pepper and chili flakes, if desired.
# Additional Notes:
01 -
Let the salmon rest for a few minutes after cooking to retain its juices.
02 -
Ensure the orzo does not stick by stirring occasionally during cooking.