One Skillet Salmon with Lemon Orzo Recipe

Introduction

This One Skillet Salmon with Lemon Orzo is a quick and flavorful meal perfect for busy weeknights. Tender salmon fillets cooked with bright lemony orzo and spinach create a satisfying dish all made in just one pan.

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

Instructions

1. Step 1: Pat the salmon fillets dry and season them evenly with ½ teaspoon salt, ½ teaspoon black pepper, sweet paprika, and garlic powder.
2. Step 2: Heat olive oil and butter in a large skillet over medium heat. Add the salmon fillets and sear for about 3-4 minutes on each side until golden and cooked through. Remove salmon from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
4. Step 4: Stir in the dry orzo pasta and dried thyme. Cook for 1-2 minutes, stirring frequently to toast the orzo slightly.
5. Step 5: Pour in the chicken broth, then season with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Bring to a boil, then reduce heat to a simmer.
6. Step 6: Cover the skillet and let the orzo cook for about 8-10 minutes or until most of the liquid is absorbed and the pasta is tender.
7. Step 7: Stir in the baby spinach, lemon juice, and grated Parmesan. Cook for another 1-2 minutes until the spinach wilts and the cheese melts into the pasta.
8. Step 8: Return the salmon fillets to the skillet on top of the orzo. Heat for a minute to warm through and serve immediately.

Tips & Variations

• For firmer salmon, reduce cooking time slightly or finish in the oven at 375°F for 5 minutes after searing.
• Swap chicken broth for vegetable broth to make the dish vegetarian-friendly (use tofu or chickpeas instead of salmon).
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use fresh herbs like dill or parsley instead of dried thyme for a brighter flavor.

Storage

Store leftover salmon and orzo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the salmon. Adding a splash of broth or water while reheating helps keep the orzo moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on for this recipe?

Yes, you can use skin-on salmon. Just adjust the cooking time slightly and start cooking skin-side down for a crispier texture.

What can I substitute for orzo?

If you don’t have orzo, you can substitute with other small pasta shapes like ditalini, acini di pepe, or even small couscous. Just adjust the cooking time according to the pasta used.

One Skillet Salmon with Lemon Orzo Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This One Skillet Salmon with Lemon Orzo is a delightful and easy-to-make meal perfect for busy weeknights. The salmon fillets are seasoned and cooked to perfection alongside a creamy, lemon-infused orzo pasta tossed with fresh spinach and Parmesan cheese, all in one pan for minimal cleanup.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon

• 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

Orzo

• 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 cheese

Instructions

1. Season the salmon: Pat the salmon fillets dry with paper towels. Sprinkle evenly with ½ teaspoon salt, ½ teaspoon black pepper, sweet paprika, and garlic powder on both sides to season well.
2. Cook the salmon: Heat olive oil and butter in a large skillet over medium heat. Place salmon fillets skin-side down and cook for 4-5 minutes until lightly browned. Flip and cook for another 3-4 minutes until cooked through. Remove salmon from skillet and set aside.
3. Sauté onions and garlic: In the same skillet, add chopped yellow onion and sauté until soft and translucent, about 3 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
4. Add orzo and thyme: Stir in the dry orzo pasta and dried thyme, allowing the pasta to toast slightly for 1-2 minutes.
5. Pour chicken broth and cook orzo: Add the low sodium chicken broth and bring the mixture to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
6. Incorporate spinach and lemon juice: Add baby spinach and cook until wilted, about 1-2 minutes. Stir in lemon juice and grated Parmesan until well combined and creamy. Adjust seasoning with remaining salt and pepper if desired.
7. Combine salmon and serve: Gently nestle the cooked salmon fillets back into the orzo skillet just before serving to warm through. Serve immediately for best taste and texture.

Notes

• Use low sodium chicken broth to control the saltiness in the dish.
• Skinless salmon fillets are preferred for easier eating, but skin-on can be used with adjustments.
• Fresh lemon juice adds brightness, but lemon zest can be added for extra citrus flavor.
• Ensure orzo is cooked to al dente to prevent mushiness.
• Leftovers can be refrigerated and reheated gently on the stovetop or microwave.

Keywords: salmon, one skillet meal, lemon orzo, quick dinner, easy dinner, healthy dinner, spinach, Parmesan, seafood