Description
A simple and flavorful dish with salmon and orzo pasta, all made in one skillet for easy cleanup.
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
Instructions
- Pat dry your salmon with a paper towel and 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.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Once hot, add the seasoned salmon fillets. Cook until golden on one side, then flip to cook the other side. Remove the salmon and let it rest.
- Reduce heat to medium, add chopped onions and minced garlic to the skillet. Sauté until soft and fragrant, about 2 minutes. Add remaining salt and pepper, along with dried thyme.
- Add the orzo to the skillet and stir for about a minute to toast it.
- Gradually pour in the chicken broth, increase heat until bubbling, then lower to a simmer. Stir occasionally for about 8 minutes.
- Stir in spinach and cook until wilted. Add lemon juice and Parmesan, mixing well.
- Return salmon to the skillet and let it warm through in the orzo for a couple of minutes.
- Serve hot, adding chili flakes and more black pepper to taste.
Notes
For added nutrition, consider incorporating more vegetables or a splash of heavy cream for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean