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