Print

Print Recipe

A quick and delicious one-pan meal featuring pan-seared salmon fillets served over creamy lemon-infused orzo pasta cooked with spinach and Parmesan cheese.

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 cheese
  • freshly ground black pepper, for serving
  • chili flakes, for serving

Instructions

  1. Grate Parmesan, finely chop the onion, mince the garlic, and pat salmon fillets dry.
  2. Season both sides of the salmon with garlic powder, sweet paprika, and half of the salt and pepper.
  3. Heat olive oil and butter together in a large nonstick skillet over medium-high heat.
  4. Add the salmon and sear for about 3 to 4 minutes per side until a golden crust forms; then remove and set aside.
  5. Reduce heat to medium. Add chopped onion and minced garlic to the skillet and cook about 2 minutes until softened and fragrant.
  6. Stir in dried thyme and the remaining salt and pepper.
  7. Add the orzo and toast in the skillet for about 1 minute, stirring to coat.
  8. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until orzo is almost al dente and most broth is absorbed, about 8 minutes.
  9. Stir in baby spinach and cook until wilted, about 2 minutes.
  10. Add lemon juice and grated Parmesan; add more broth if needed to loosen the mixture. Adjust salt and pepper to taste.
  11. Nestle the seared salmon fillets back into the orzo skillet and warm gently on low heat for 2 to 3 minutes until heated through.
  12. Serve immediately with freshly ground black pepper and chili flakes as desired.

Notes

You can substitute salmon with shrimp or chicken breast strips; adjust cooking times accordingly., For crispy skin salmon, use skin-on fillets and sear skin side down first., Try different greens like kale, broccoli florets, or peas instead of spinach., Add a splash of dry white wine after toasting orzo to deglaze before adding broth for extra flavor., Make vegetarian by using vegetable broth and replacing salmon with sautéed mushrooms or roasted chickpeas., Store leftovers in an airtight container in the fridge for up to 1 day or freeze up to 3 months. Reheat gently with broth to maintain flavor and texture.

Nutrition

Find it online: https://cookingcrumbs.com/one-skillet-salmon-with-lemon-orzo/