One Skillet Salmon with Lemon Orzo – Fast & Flavorful Dinner
A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights—this all-in-one dish is sure to be loved by everyone at your table!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
1. Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel and season both sides with garlic powder, sweet paprika, and ½ teaspoon each of salt and pepper.
2. Heat oil and butter over medium-high heat in a large nonstick pan or skillet. Add salmon fillets and sear for 3–4 minutes per side. Remove from skillet and set aside.
3. Reduce heat to medium, add garlic and onion, and cook until soft and fragrant, about 2 minutes.
4. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
5. Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally, until orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
6. Add spinach, stir, and simmer until wilted, about 2 minutes. Stir in lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
7. Return salmon to the skillet and simmer for 2–3 minutes, or until salmon is heated through.
8. Top with freshly ground black pepper and chili flakes. Serve and enjoy!
Notes
For best results, use low-sodium broth to control salt levels. This dish is best served immediately, but leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.