One Skillet Salmon Lemon Orzo (Print-Friendly Format)
Salmon and lemony orzo paired with spinach and Parmesan for a quick, flavorful meal.
# Required Ingredients:
01 -
4 skinless salmon fillets
02 -
1 teaspoon salt, divided
03 -
1 teaspoon black pepper, divided
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon garlic powder
06 -
1 tablespoon olive oil
07 -
1 teaspoon unsalted butter
08 -
1 yellow onion, finely chopped
09 -
3 garlic cloves, minced
10 -
1 cup dry orzo pasta
11 -
1 teaspoon dried thyme
12 -
3 cups low-sodium chicken broth
13 -
5 ounces baby spinach
14 -
juice from ½ lemon
15 -
½ cup grated Parmesan cheese
16 -
freshly ground black pepper, for serving
17 -
chili flakes, for serving
# How to Make It:
01 -
Sprinkle salmon fillets with ½ teaspoon salt, ½ teaspoon black pepper, sweet paprika, and garlic powder evenly on both sides.
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 brown. Remove salmon and set aside.
03 -
Reduce heat to medium and add unsalted butter to the skillet. Stir in chopped onion and minced garlic, cooking for 2-3 minutes until softened.
04 -
Add dry orzo and dried thyme to the skillet, stirring to coat the orzo in the butter and aromatics.
05 -
Pour in low-sodium chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 10 minutes or until orzo is tender, stirring occasionally.
06 -
Uncover and fold in baby spinach and lemon juice. Stir until the spinach is wilted, about 2-3 minutes.
07 -
Stir in grated Parmesan cheese until melted and fully incorporated. Season with remaining salt and black pepper to taste.
08 -
Place the seared salmon fillets back in the skillet on top of the orzo mixture. Serve with freshly ground black pepper and chili flakes, if desired.
# Additional Information:
01 -
Ensure the skillet lid fits tightly to cook the orzo evenly.