Ingredients
Scale
- 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