Description
A bright and comforting skillet dinner featuring crispy salmon and tender lemon orzo in a buttery garlic broth.
Ingredients
Scale
- 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
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Prep everything before you heat the pan. It moves quickly once you start.
- Season the salmon well and pat it dry—dryness yields a better sear.
- Heat the oil and butter in a large nonstick skillet over medium-high heat until shimmering.
- Add the salmon fillets and sear 3–4 minutes per side, until a crust forms and the fish releases easily. Remove the fillets and set aside on a plate.
- Reduce heat to medium. Add the onion and garlic; cook about 2 minutes until soft and fragrant.
- Stir in the dried thyme and the remaining salt and pepper.
- Add the orzo and toast it for 1 minute, stirring so it picks up flavor from the pan.
- Pour in the chicken broth and bring to a boil.
- Lower heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most liquid is absorbed—about 8 minutes.
- Add the spinach and simmer until wilted, about 2 minutes.
- Mix in the lemon juice and Parmesan. If the mixture seems dry, add a splash more broth.
- Return the salmon to the skillet, nestling it into the orzo.
- Simmer 2–3 minutes more, until the salmon is heated through but still moist.
- Finish with freshly ground black pepper and a pinch of chili flakes. Serve immediately.
Notes
Use skin-on salmon if you prefer. Substitute vegetable broth for a pescatarian-friendly option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, orzo, one-skillet meal, weeknight dinner, Mediterranean