why make this recipe
One Skillet Salmon Lemon Orzo is a fantastic dish that combines hearty salmon with flavorful orzo pasta, all cooked in one pan. This recipe is not only easy to prepare, but it also means minimal cleanup, making it perfect for a busy weeknight meal. The bright lemon and fresh spinach add a refreshing touch that pairs beautifully with the rich salmon. You’ll love how it feels both nourishing and satisfying while being surprisingly quick to make.
how to make One Skillet Salmon Lemon Orzo
Ingredients:
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp coarsely ground black pepper, divided
- 1 tsp salt, divided
- 4 skinless salmon fillets
- 3 cups low sodium chicken broth
- 1 tsp dried thyme
- 1 cup dry orzo pasta
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 tsp unsalted butter
- 1 tbsp olive oil
- Chili flakes, for serving
- Freshly ground black pepper, for serving
- ½ cup grated Parmesan
- Juice from ½ lemon
- 5 ounces baby spinach
Directions:
- Start by patting dry your salmon with a paper towel. Season both sides with half of the salt, half of the pepper, sweet paprika, and garlic powder.
- Chop the onion, mince the garlic, and grate your Parmesan to get everything ready.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Once hot, add the seasoned salmon fillets. Cook until the first side is golden, then flip and cook the other side the same way. Once done, remove the salmon and let it rest nearby.
- Reduce the heat to medium. Add the chopped onions and minced garlic to the skillet. Sauté until soft and fragrant, about a couple of minutes. Sprinkle in the remaining salt and pepper, along with the dried thyme. Stir well.
- Add the orzo to the skillet and stir for about a minute to toast it slightly and mix it with the flavors.
- Gradually pour in the chicken broth. Increase the heat until it bubbles, then lower it to a gentle simmer. Allow the orzo to absorb most of the liquid, stirring occasionally for about 8 minutes.
- Stir in the spinach and cook until it wilts, which should take only a few minutes. Then add the lemon juice and Parmesan. Mix everything well and taste to adjust the salt if needed.
- Return the cooked salmon fillets to the skillet. Let them warm through in the bubbling orzo for a couple of minutes.
- Serve the salmon and orzo on plates, adding chili flakes and more black pepper to taste before enjoying.
how to serve One Skillet Salmon Lemon Orzo
Serve One Skillet Salmon Lemon Orzo hot, straight from the pan. Ensure each plate has a salmon fillet topped with a generous portion of the lemony orzo. You can offer extra chili flakes and black pepper at the table for those who like a little kick.
how to store One Skillet Salmon Lemon Orzo
To store leftovers, let the dish cool completely. Transfer it to an airtight container and store it in the refrigerator. It should stay fresh for up to 2-3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
tips to make One Skillet Salmon Lemon Orzo
- Ensure the salmon is dry before seasoning for better flavor absorption.
- Stir the orzo frequently while it simmers to prevent it from sticking.
- Feel free to add more vegetables like cherry tomatoes or bell peppers for extra nutrition and flavor.
- If you want a creamier dish, consider adding a splash of heavy cream along with the Parmesan.
variation
You can easily adapt this recipe by substituting the salmon with another fish, like trout or tilapia. For a vegetarian option, omit the salmon and add more veggies such as zucchini or asparagus.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just ensure it is fully thawed before cooking, as frozen fillets will take longer to cook through.
2. Is orzo gluten-free?
Orzo is typically made from wheat, so it is not gluten-free. However, you can find gluten-free orzo made from rice or quinoa if needed.
3. Can I make this recipe in advance?
While this dish is best served fresh, you can prep the ingredients in advance and store them separately. Just cook it on the day you plan to serve it for the best flavor and texture.