why make this recipe
One Skillet Salmon Lemon Orzo is a fantastic dish that combines protein, carbs, and greens all in one pot. It’s quick and easy to prepare, making it a great weeknight dinner option. The flavors of lemon, garlic, and tender salmon come together beautifully, and the creamy orzo adds a delightful texture. Plus, cleanup is a breeze since it all cooks in one skillet!
how to make One Skillet Salmon Lemon Orzo
Ingredients:
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp coarsely ground black pepper, divided
- 1 tsp salt, divided
- 4 skinless salmon fillets
- 3 cups low sodium chicken broth
- 1 tsp dried thyme
- 1 cup dry orzo pasta
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 tsp unsalted butter
- 1 tbsp olive oil
- Chili flakes, for serving
- Freshly ground black pepper, for serving
- ½ cup grated Parmesan
- Juice from ½ lemon
- 5 ounces baby spinach
Directions:
- Start by patting the salmon dry with a paper towel. Coat both sides of the fillets with half of the salt, half of the pepper, sweet paprika, and garlic powder.
- Chop the onion, mince the garlic, and grate the Parmesan cheese to prep your ingredients.
- In a large nonstick skillet, heat the olive oil and butter over medium-high heat.
- Place the seasoned salmon in the skillet and cook until the first side is golden brown. Flip it over and cook the second side the same way. Once done, remove the salmon and set it aside to rest.
- Lower the heat to medium and add the chopped onions and minced garlic to the skillet. Sizzle for a couple of minutes until they soften and become aromatic. Sprinkle in the remaining salt, pepper, and dried thyme. Stir well.
- Add the orzo to the skillet and toast it for about a minute, allowing it to mix with the flavors.
- Gradually pour in the chicken broth, increase the heat until it bubbles, then reduce to a gentle simmer. Let the orzo cook and absorb almost all the liquid, stirring occasionally for about 8 minutes.
- Add in the spinach and stir until it wilts, which should take just a couple of minutes. Then, squeeze in the lemon juice and mix in the Parmesan. Taste and add more salt if necessary.
- Finally, return the salmon fillets to the skillet. Let them warm up in the bubbling orzo for 2-3 minutes.
- Serve the salmon and orzo on plates, adding your desired amount of chili flakes and black pepper before enjoying.
how to serve One Skillet Salmon Lemon Orzo
Serve One Skillet Salmon Lemon Orzo hot, straight from the skillet, to keep everything warm and delicious. Pair it with a simple green salad or some crusty bread on the side for a complete meal. Enjoy it with a glass of white wine, if you like!
how to store One Skillet Salmon Lemon Orzo
To store any leftovers, allow the dish to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of chicken broth to keep the orzo creamy.
tips to make One Skillet Salmon Lemon Orzo
- Make sure not to overcook the salmon; it should be tender and flaky.
- Stir the orzo regularly while it cooks to prevent it from sticking to the skillet.
- Feel free to add other vegetables like bell peppers or zucchini to increase the dish’s nutrition and flavor.
variation
For a different flavor, try adding capers or sun-dried tomatoes. You can also swap out the salmon for other fish like cod or even shrimp. If you want a vegetarian version, replace the salmon with tofu or chickpeas.
FAQs
-
Can I use frozen salmon?
Yes, you can use frozen salmon fillets. Just be sure to thaw them completely before seasoning and cooking. -
Is there a substitute for orzo?
If you don’t have orzo, you can use any small pasta shape, such as ditalini or couscous. Just adjust the cooking time according to the package instructions. -
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the orzo and sauce ahead of time, then add the salmon just before serving. This keeps the salmon from drying out.
One Skillet Salmon Lemon Orzo
A quick and easy one-pot meal combining salmon, creamy orzo, and fresh spinach with zesty lemon flavors.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp coarsely ground black pepper, divided
- 1 tsp salt, divided
- 4 skinless salmon fillets
- 3 cups low sodium chicken broth
- 1 tsp dried thyme
- 1 cup dry orzo pasta
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 tsp unsalted butter
- 1 tbsp olive oil
- Chili flakes, for serving
- Freshly ground black pepper, for serving
- ½ cup grated Parmesan
- Juice from ½ lemon
- 5 ounces baby spinach
Instructions
- Pat the salmon dry with a paper towel and season both sides with half of the salt, half of the pepper, sweet paprika, and garlic powder.
- Chop the onion, mince the garlic, and grate the Parmesan cheese.
- In a large nonstick skillet, heat the olive oil and butter over medium-high heat.
- Cook the seasoned salmon until golden brown on both sides, then remove and set aside.
- Lower the heat to medium and sauté the chopped onions and minced garlic until soft and aromatic.
- Sprinkle in the remaining salt, pepper, and dried thyme, then stir well.
- Add orzo and toast it for about 1 minute.
- Gradually pour in chicken broth, increase heat until it bubbles, then reduce to a simmer, cooking the orzo for about 8 minutes.
- Stir in spinach until wilted, then add lemon juice and Parmesan, adjusting salt if needed.
- Return salmon to the skillet to warm in the orzo for 2-3 minutes.
- Serve hot with chili flakes and black pepper on top.
Notes
For varied flavors, consider adding capers or using different fish like cod or shrimp. For a vegetarian version, replace salmon with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg