This one-skillet salmon with lemon orzo is a simple, satisfying meal that’s perfect for busy nights. With pan-seared salmon, creamy lemon orzo, and tender spinach all cooked in one pan, cleanup is a breeze. The orzo cooks risotto-style for a glossy, luscious finish, making each bite creamy and flavorful. Ready in just 30 minutes, this dish is a go-to for both weeknight dinners and casual dinner parties.
Why You’ll Love It
- Quick and Easy: Ready in 30 minutes with minimal prep.
- All-in-One Meal: Protein, pasta, and greens in one skillet.
- Delicious Flavors: Zesty lemon, savory Parmesan, and pan-seared salmon.
- Minimal Cleanup: One pan means fewer dishes to wash.
Ingredients
For the Salmon:
- 4 skinless salmon fillets
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
For the Lemon Orzo:
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 3 cups low-sodium chicken broth (or vegetable broth)
- 5 oz baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan (freshly grated preferred)
- Freshly ground black pepper, for serving
- Chili flakes, for serving (optional)
Instructions
- Prep the Ingredients: Grate Parmesan, chop onion, and mince garlic. Pat salmon fillets dry with a paper towel. Season both sides with paprika, garlic powder, salt, and pepper.
- Sear the Salmon: Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add salmon and cook for 3–4 minutes per side, until golden and just cooked through. Remove and set aside.
- Cook Aromatics: Reduce heat to medium. Add onion and garlic to the skillet and cook for 2 minutes until soft and fragrant. Stir in thyme, salt, and pepper.
- Toast the Orzo: Add orzo to the skillet and toast for 1 minute, stirring frequently.
- Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for about 8 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Finish the Orzo: Stir in the spinach and cook until wilted, about 2 minutes. Add lemon juice and Parmesan, and stir until creamy. Add a splash of extra broth if needed to loosen the mixture.
- Bring It All Together: Return salmon to the skillet and simmer for another 2–3 minutes until heated through.
- Serve: Top with extra black pepper and chili flakes if desired. Serve immediately and enjoy!
Helpful Tips
- Swap salmon for shrimp or chicken for variety.
- Add a splash of dry white wine to deglaze the pan after cooking the salmon.
- If you’re not a fan of spinach, try kale, broccoli florets, or peas instead.
Storage
- Fridge: Store leftovers in an airtight container for up to 1 day.
- Freezer: Freeze for up to 3 months. Thaw in the fridge before reheating.
This one-skillet salmon with lemon orzo is cozy, comforting, and so easy to make. Whether it’s a quick weeknight meal or a casual get-together, this recipe is guaranteed to impress with minimal effort. Pair with a side salad and your favorite white wine for a complete meal.