This one-skillet salmon dinner with lemony orzo is a complete, fuss-free meal that’s perfect for busy weeknights. Tender, pan-seared salmon is served over a creamy, flavorful orzo cooked with spinach, Parmesan, and a burst of lemon juice. All in one pan for easy cleanup—this dish will quickly become a family favorite!
Ingredients
- 4 salmon fillets
- 1 tsp salt, divided
- 1 tsp 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 oz baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper, for serving
- Chili flakes, for serving
Instructions
- Pat salmon fillets dry with a paper towel and season both sides with garlic powder, paprika, ½ tsp salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Add salmon fillets and cook for 3-4 minutes per side. Remove and set aside.
- Lower heat to medium, add garlic and onion, and cook for 2 minutes until fragrant. Stir in thyme, remaining salt, and pepper. Add orzo and toast for 1 minute.
- Pour in chicken broth, bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally until orzo is almost al dente and most liquid is absorbed (about 8 minutes).
- Add spinach and cook for 2 more minutes until wilted. Stir in lemon juice and Parmesan. Add more broth if needed and adjust seasoning.
- Return salmon to skillet and cook for an additional 2-3 minutes until heated through.
- Serve with freshly ground black pepper and chili flakes. Enjoy!
Nutrition (per serving)
- Calories: 391 kcal
- Carbohydrates: 10g
- Protein: 43g
- Fat: 20g
- Saturated Fat: 5g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 8g
- Trans Fat: 0.04g
- Cholesterol: 107mg
- Sodium: 959mg
- Potassium: 1285mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 3790 IU
- Vitamin C: 13mg
- Calcium: 193mg
- Iron: 3mg
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