Salmon with Lemon Orzo Skillet

This one skillet salmon with lemon orzo creates the perfect weeknight dinner that combines tender salmon fillets with creamy, lemon-infused orzo pasta. The dish comes together in just one pan, minimizing cleanup while maximizing flavor with bright citrus notes, savory Parmesan, and vibrant spinach.

My family requests this dish at least twice a month. I first created it when trying to use up some salmon fillets and orzo in my pantry, and it's since become our favorite "fancy but easy" dinner for both weeknights and when entertaining friends.

Ingredients

• Salmon fillets: Skinless works best for easier eating and a cleaner presentation
• Salt and pepper: Essential for bringing out the natural flavors of both salmon and orzo
• Sweet paprika: Adds a subtle smoky sweetness that complements the fish perfectly
• Garlic powder: Provides even flavor distribution across the salmon surface
• Olive oil and butter: The combination creates the perfect searing medium with rich flavor
• Yellow onion: Forms the aromatic foundation of the orzo
• Fresh garlic cloves: Essential for building depth in the pasta
• Dry orzo pasta: This rice shaped pasta cooks quickly and absorbs flavors beautifully
• Dried thyme: Adds an earthy herbaceous note that pairs wonderfully with lemon
• Chicken broth: Provides more flavor than cooking in water alone
• Baby spinach: Adds color nutrition and slight bitterness to balance the rich dish
• Fresh lemon juice: Brightens the entire dish and cuts through the richness
• Parmesan cheese: Creates a creamy silky texture in the orzo while adding umami
• Chili flakes: Optional but add a pleasant gentle heat as contrast

Step-by-Step Instructions

Prepare and Season:

First gather and prepare all your ingredients before heating any pans. Pat salmon fillets completely dry with paper towels to ensure a proper sear. Season both sides generously with garlic powder sweet paprika and half the salt and pepper ensuring even coverage. Having everything ready creates a smooth cooking process especially since this recipe moves quickly.

Create the Perfect Sear:

Heat olive oil and butter in a large nonstick skillet over medium high heat until the butter is fully melted and beginning to bubble. Place salmon fillets presentation side down first and allow them to cook undisturbed for 3 to 4 minutes. You want a golden crust to develop. Carefully flip each fillet and cook for another 3 to 4 minutes. The salmon should be almost but not completely cooked through as it will finish cooking later. Remove and set aside on a plate.

Build the Flavor Base:

Reduce heat to medium and add the chopped onions to the same skillet. Cook for about 1 minute before adding the minced garlic. Stir continuously to prevent garlic from burning. The onions should become translucent and fragrant. Add the remaining salt and pepper along with dried thyme crushing the herbs slightly between your fingers as you add them to release more flavor.

Toast and Simmer the Orzo:

Add the dry orzo to the skillet and stir constantly for about 1 minute. This toasting step is crucial as it brings out a nutty flavor in the pasta. Pour in the chicken broth and bring to a gentle boil before reducing to a simmer. Stir frequently to prevent the orzo from sticking to the bottom. The pasta will gradually absorb the broth becoming tender while creating a creamy sauce around 8 minutes.

Incorporate the Greens and Cheese:

Once the orzo is nearly al dente add the fresh spinach by the handful stirring between additions. It will seem like too much at first but will quickly wilt down. Pour in the fresh lemon juice and sprinkle in the grated Parmesan stirring continuously to create a creamy cohesive sauce. Taste the orzo and adjust salt if needed remembering that Parmesan adds saltiness.

Reunite and Finish the Dish:

Return the salmon fillets to the skillet nestling them gently into the orzo. Simmer for 2 to 3 minutes until the salmon is heated through and fully cooked while the orzo finishes absorbing flavors. The residual heat will warm the salmon without overcooking it. Finish with a few grinds of fresh black pepper and a light sprinkle of chili flakes if desired.

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This dish became our go to celebration meal after my daughter perfected it for her culinary school final project. She taught me that toasting the orzo before adding liquid is the key to developing its rich nutty flavor profile that makes this dish truly special.

Make Ahead Tips

While best enjoyed fresh you can prepare components ahead of time. The orzo portion can be made up to 2 days in advance and gently reheated with a splash of broth before adding freshly cooked salmon. This makes for an incredibly quick dinner when time is tight but you still want something special.

Perfect Substitutions

If you dont have orzo on hand this recipe works beautifully with small pasta shapes like ditalini or even arborio rice though cooking times will vary. For a dairy free version omit the Parmesan and add a tablespoon of nutritional yeast for umami. Fresh herbs like dill parsley or basil can replace thyme for a different flavor profile.

Serving Suggestions

This one skillet meal is complete on its own but pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. For a more substantial spread add crusty bread for soaking up the flavorful orzo sauce. A glass of crisp white wine like Sauvignon Blanc or unoaked Chardonnay makes the perfect beverage pairing.

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For a richer version add a splash of cream along with the Parmesan.

Frequently Asked Questions

→ Can I use salmon with skin for this dish?

Yes! You can use skin-on salmon fillets. Cook them skin-side down first until crispy (about 4 minutes), then flip and cook for 2-3 minutes on the other side. The skin adds flavor and helps keep the salmon moist during cooking.

→ What can I substitute for orzo pasta?

If you don't have orzo, you can substitute other small pasta shapes like Israeli couscous, small shells, or even arborio rice (though cooking times will vary). For a lower-carb option, try riced cauliflower, adjusting the liquid and cooking time accordingly.

→ How do I know when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork but is still slightly translucent in the center (medium). The internal temperature should reach about 125°F (52°C) for medium doneness. Be careful not to overcook it, as salmon can dry out quickly.

→ Can I make this dish ahead of time?

The orzo component can be made up to a day ahead and reheated with a splash of broth. For best results, cook the salmon fresh before serving. If you must prepare everything in advance, slightly undercook the salmon initially so it doesn't become dry when reheated.

→ What vegetables can I add to this dish?

Beyond the spinach, you can add cherry tomatoes, bell peppers, asparagus, or peas to this dish. Add firmer vegetables like peppers with the onions, and more delicate ones like tomatoes or peas during the last few minutes of cooking.

→ Is this suitable for meal prep?

Yes! Portion into containers and refrigerate for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of water or broth. The orzo may absorb more liquid while storing, so you might need to add a little extra moisture when reheating.