One skillet salmon with lemon orzo is a delightful dish that effortlessly combines the freshness of seafood with the comfort of pasta. It’s a simple yet elegant meal that I often whip up during busy weeknights or casual weekend dinners. This recipe has quickly become a favorite in my kitchen, not only because it’s delicious but also because it packs a punch of flavor without requiring hours in the kitchen. The bright acidity of lemon paired with tender salmon and creamy orzo makes it truly special.
Why you’ll love this dish
This one skillet wonder is more than just a quick meal. It’s nutritious, budget-friendly, and incredibly versatile. If you’re tight on time during the week but crave something wholesome, this recipe checks all the boxes. The salmon is rich in omega-3 fatty acids, making it a heart-healthy choice, while the orzo provides a comforting, satisfying base. It’s perfect for family dinners or impressing last-minute guests without breaking a sweat.
"This dish is a game changer! Quick, easy, and bursting with flavor. My family loved it!” – a happy home cook
Preparing One Skillet Salmon with Lemon Orzo
Before diving into the ingredients, let’s outline how this delicious meal comes together. Start by prepping your ingredients: chop your onion, mince your garlic, and pat down your salmon fillets. This ensures a smooth cooking process. You’ll sear the salmon first to achieve a delicious crust, then create a zesty orzo base infused with garlic and onion. In less than 30 minutes, dinner will be on the table!
Gather these items
To create this mouthwatering meal, you’ll need the following 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)
This ingredient list is flexible too! If you don’t have orzo, you can substitute it with another pasta, or even quinoa for a gluten-free option.
Step-by-step instructions
Get your prep done before you start cooking: grate the Parmesan cheese, chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel, then season both sides with garlic powder, sweet paprika, and ½ teaspoon of salt and pepper.
Heat olive oil and butter over medium-high in a large nonstick skillet. Once hot, add the seasoned salmon fillets and sear them for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Lower the heat to medium, then add the minced garlic and chopped onion to the skillet. Cook until they soften and become fragrant, about 2 minutes. Stir in the thyme, remaining salt, and pepper.
Add the dry orzo and toast in the pan for 1 minute, allowing it to absorb flavors.
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to medium-low and cook uncovered. Stir occasionally to prevent sticking until the orzo is almost al dente and most of the liquid is absorbed, roughly 8 minutes.
Next, add in the baby spinach. Stir and simmer until wilted, which should take about 2 minutes. Mix in the lemon juice and grated Parmesan, and adjust with more broth if necessary. Taste and adjust salt if needed.
Return the salmon to the skillet and let it simmer for 2-3 minutes, or until the salmon is heated through.
Top with freshly ground black pepper and chili flakes, then enjoy!
What to serve it with
To elevate your meal, consider pairing this salmon and orzo dish with a crisp side salad or some roasted asparagus. A chilled glass of white wine can also elevate the dining experience and complements the citrusy flavors beautifully.
Storage and reheating tips
If you have leftovers, don’t worry! You can store this dish in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth to restore moisture as it warms.
For longer storage, you can freeze the salmon and orzo dish for up to two months. Just make sure to cool it completely before transferring to a suitable freezer-safe container.
Helpful cooking tips
- When searing the salmon, allow it to sear uninterrupted for the best crust.
- Toasting the orzo enhances its flavor, so don’t skip that step!
- If you can, use freshly squeezed lemon juice for a brighter taste.
Creative twists
Want to mix things up? Try adding diced tomatoes or artichokes for a Mediterranean flair. You could also swap the salmon for shrimp or chicken breast based on your preference. Exploring these variations can bring exciting new flavors to your table.
Your questions answered
How long does this dish take to prepare?
Most of the cooking happens in about 30 minutes, making it ideal for a weeknight dinner.Can I substitute salmon for another protein?
Absolutely! This recipe works well with shrimp or chicken if you prefer.How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for longer shelf life.Can I make this recipe gluten-free?
Yes, you can swap out the orzo for gluten-free pasta or quinoa.
With its flavorful ingredients and ease of preparation, one skillet salmon with lemon orzo is sure to become a staple in your culinary repertoire. Enjoy!
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One Skillet Salmon with Lemon Orzo
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A delightful dish that combines fresh salmon with creamy orzo, perfect for busy weeknights or casual weekend dinners.
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
- Prep your ingredients by grating Parmesan, chopping the onion, and mincing the garlic. Pat the salmon dry and season with garlic powder, sweet paprika, and ½ tsp of salt and pepper.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Once hot, add the salmon fillets and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
- Lower the heat to medium and add minced garlic and chopped onion to the skillet. Cook for about 2 minutes until fragrant.
- Stir in thyme, remaining salt, and pepper, then add dry orzo, toasting for 1 minute.
- Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low, cook uncovered, stirring occasionally for about 8 minutes until orzo is almost al dente.
- Add baby spinach and simmer for 2 minutes until wilted. Mix in lemon juice and grated Parmesan; adjust salt and add broth if needed.
- Return salmon to the skillet and simmer for 2-3 minutes to heat through.
- Top with freshly ground black pepper and chili flakes, then serve.
Notes
Substitute orzo with gluten-free pasta or quinoa for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American