Description
This One Pan Lemony Salmon Orzo is a vibrant and flavorful dish that combines perfectly seared salmon fillets with tender orzo pasta, bright lemon juice, fresh spinach, and a hint of Parmesan cheese. Ready in under 30 minutes, this skillet recipe offers a balanced, wholesome meal featuring a delightful blend of textures and zesty flavors, all cooked in a single pan for easy cleanup.
Ingredients
Salmon
- 1 ½ Pounds Salmon (cut into 4 skinless fillets)
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Paprika
- 1 Tablespoon Olive Oil
Orzo and Vegetables
- 1 Yellow Onion (diced)
- 3 Cloves Garlic (minced)
- 1 Cup Dry Orzo
- 1 Teaspoon Dried Thyme
- 2 Cups Chicken Broth
- 2 Large Handfuls Baby Spinach
- 1 Lemon (juiced)
- ½ Cup Freshly Grated Parmesan Cheese
- Red Pepper Flakes (for serving)
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear. Season both sides evenly with kosher salt, ground black pepper, and paprika.
- Sear the Salmon: Heat olive oil in a large skillet over medium heat. Place a square of parchment paper in the skillet and coat both sides with oil. Lay the salmon on the parchment and cook for 4 minutes. Flip and cook for another 4 minutes or until the salmon reaches your desired doneness. Transfer salmon to a plate and discard the parchment paper.
- Sauté Onion and Toast Orzo: In the same skillet, add diced onion and sauté for about 2 minutes until softened. Add minced garlic, dry orzo, and dried thyme; stir continuously for about a minute to lightly toast the orzo, enhancing its nutty flavor.
- Cook Orzo: Pour in chicken broth and freshly squeezed lemon juice. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for about 8 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Finish and Serve: Stir in grated Parmesan cheese and baby spinach until the spinach wilts. Nestle the cooked salmon fillets back into the skillet with the orzo. Sprinkle red pepper flakes on top for a bit of heat and serve directly from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Patting the salmon dry is key to getting a nice crust when searing.
- Using parchment paper helps prevent sticking and makes flipping the salmon easier.
- Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust red pepper flakes to your preferred spice level or omit if desired.
- Leftovers can be reheated gently on the stovetop or microwave for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
