One Skillet Salmon with Lemon Orzo

This one skillet salmon with lemon orzo is a quick and tasty dish. It is perfect for busy nights when you want something healthy and delicious. With simple steps and just one pan, you can have a great meal ready in no time.

## Why Make This Recipe

Here are a few reasons to try this recipe:

• It is fast and easy to make.
• Everything cooks in one skillet, so clean-up is simple.
• The lemon flavor brightens up the dish.
• Salmon and spinach add important nutrients to your meal.

## How to Make One Skillet Salmon with Lemon Orzo

This recipe is all about simple steps. You will not need too many pots or pans. First, you cook the salmon, then you make the orzo with onion, garlic, and chicken broth. Finally, you mix in spinach and top it off with lemon juice and Parmesan.

## 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 tbsp olive oil
• 1 tsp unsalted butter
• 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
• Freshly ground black pepper (for serving)
• Chili flakes (for serving)

## Directions

1. Get your prep done before you start cooking: 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 with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
2. Heat oil and butter over medium-high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from the skillet and set aside.
3. Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper.
4. Add orzo and toast for 1 minute. Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
5. Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.
6. Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
7. Top with freshly ground black pepper and chili flakes. Enjoy!

## How to Serve One Skillet Salmon with Lemon Orzo

You can serve this dish in bowls or plates. A fresh salad on the side can brighten up the meal. You can also add some crusty bread to soak up the delicious sauce.

## How to Store One Skillet Salmon with Lemon Orzo

To store leftovers, place them in an airtight container. Keep them in the fridge for up to 2 days. To reheat, warm it up in a skillet over low heat. Add a splash of broth if needed to keep it moist.

## Tips to Make One Skillet Salmon with Lemon Orzo

• Make sure the salmon is patted dry to get a nice sear.
• Use fresh spinach for better flavor.
• Be careful not to overcook the orzo.
• Adjust the spices to your taste before serving.

## Variations

• Use quinoa instead of orzo for a gluten-free option.
• Add other vegetables like cherry tomatoes or bell peppers for extra color.
• Try different fish, like trout or tilapia, if you prefer.

## FAQs

• Can I use frozen salmon? Yes, just thaw it before cooking for best results.
• What if I don’t have orzo? You can use any small pasta shape you have on hand.
• Can I make this dish in advance? It is best fresh, but you can make it ahead and reheat it.

One Skillet Salmon with Lemon Orzo

A quick and healthy dish featuring salmon and orzo pasta cooked in one skillet with lemon and spinach.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Salmon

• 4 pieces 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

For the Orzo

• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 cup dry orzo pasta
• 1 tsp dried thyme
• 3 cups low sodium chicken broth
• 5 ounces baby spinach
• Juice from ½ lemon lemon juice
• ½ cup grated Parmesan

For Serving

• Freshly ground black pepper for serving
• Chili flakes for serving

Method

 

Preparation

1. Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.
2. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.

Cooking

1. Heat oil and butter over medium-high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from the skillet and set aside.
2. Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes.
3. Stir in thyme and the remaining salt and pepper.
4. Add orzo and toast for 1 minute.
5. Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
6. Add spinach, stir and simmer until wilted for about 2 minutes.
7. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.
8. Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

Serving

1. Top with freshly ground black pepper and chili flakes. Enjoy!

Notes

Make sure the salmon is patted dry to get a nice sear. Use fresh spinach for better flavor. Be careful not to overcook the orzo. Adjust the spices to your taste before serving.