Skillet Salmon with Lemon Orzo (Print Version)
# Ingredients:
→ Protein
01 -
4 skinless salmon fillets
→ Seasonings
02 -
1 tsp salt, divided
03 -
1 tsp black pepper, divided
04 -
1 tsp sweet paprika
05 -
1 tsp garlic powder
06 -
1 tsp dried thyme
07 -
Freshly ground black pepper, for serving
08 -
Chili flakes, for serving
→ Pantry Items
09 -
1 tbsp olive oil
10 -
1 tsp unsalted butter
11 -
1 cup dry orzo pasta
12 -
3 cups low sodium chicken broth
→ Produce
13 -
1 yellow onion, finely chopped
14 -
3 garlic cloves, minced
15 -
5 ounces baby spinach
16 -
Juice from ½ lemon
→ Dairy
17 -
½ cup grated Parmesan
# Instructions:
01 -
Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon each of salt and pepper.
02 -
Heat oil and butter over medium-high heat in a large nonstick pan or skillet. Add salmon fillets and sear for 3-4 minutes per side. Remove from skillet and set aside.
03 -
Reduce heat to medium, add garlic and onion. Cook until soft and fragrant, about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
04 -
Pour in broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
05 -
Add spinach, stir and simmer until wilted, about 2 minutes. Stir in lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
06 -
Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through. Top with freshly ground black pepper and chili flakes before serving.
# Notes:
01 -
This one-skillet meal combines tender salmon with creamy lemon orzo for a complete dinner with minimal cleanup.
02 -
For best results, ensure the orzo is stirred frequently to prevent sticking to the bottom of the pan.