If you’re craving a dish that feels both comfortingly familiar and delightfully fresh, this One Skillet Salmon with Lemon Orzo Recipe is an absolute game-changer. Imagine tender, perfectly seared salmon fillets nestled atop a creamy, lemon-kissed orzo, vibrant with bright spinach and tangy sun-dried tomatoes. All made in one pan, which means less mess and more time savoring every bite. It’s elegant enough to impress your guests yet simple enough for a quick weeknight dinner. Trust me, once you try this recipe, it’ll become one of your go-to meals for good reasons!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, bringing brightness, creaminess, and a touch of herbal freshness to the dish. These basics are easy to find but combine beautifully to create a dinner that tastes like it took way longer to prepare than it actually does.
- Salmon fillets (4, about 6 ounces each): Fresh or thawed, these are the flavorful centerpiece that you’ll sear to golden perfection.
- Salt and ground black pepper: Essential for seasoning the salmon and the orzo, they bring out the natural flavors.
- Olive oil (2 tablespoons): For creating that perfect sear and soft sauté on the orzo ingredients.
- Onion (½, finely diced) or shallot: Adds a mild sweetness and base flavor to the orzo.
- Garlic (2 to 3 cloves, minced) and garlic powder (½ teaspoon): Those garlicky notes give the dish depth and warmth.
- Dry orzo pasta (1¼ cups): The star carb that soaks up all the lemony, savory broth.
- Sun-dried tomatoes (½ cup, chopped): Providing a chewy, sweet, and slightly tangy contrast.
- Chicken broth (2½ to 3 cups): The cooking liquid that softens the orzo while infusing it with savory goodness.
- Lemon zest (from 1 lemon) and fresh lemon juice (3 tablespoons): These brighten the whole dish with fresh citrus vibrancy.
- Baby spinach (2½ cups): Adds a fresh, leafy green boost that wilts perfectly into the warm orzo.
- Grated parmesan cheese (⅓ cup): For a creamy, salty finish that makes the orzo irresistibly silky.
- Butter (2 to 3 tablespoons): Melts into the orzo for added richness and smooth texture.
- Fresh chopped parsley: The final fresh note and color pop that ties everything together.
How to Make One Skillet Salmon with Lemon Orzo Recipe
Step 1: Sear the Salmon
Start by patting your salmon fillets dry—this is key to getting that beautiful, crispy exterior. Season both sides generously with salt and black pepper. Heat a tablespoon of olive oil in your large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down if they have skin, and cook them undisturbed for about 3 to 4 minutes per side. You’re looking for a gorgeous golden crust while keeping the inside tender and juicy because the salmon will gently finish cooking later when combined with the orzo. Once done, transfer the salmon to a plate and tent with foil to keep warm.
Step 2: Prepare the Aromatics and Toast the Orzo
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Toss in your finely diced onion and let it soften for 2 to 3 minutes, releasing natural sweetness that forms the base of the orzo. Then stir in minced garlic, garlic powder, salt, and pepper, cooking for just 30 seconds until the garlic aroma fills your kitchen. Next, stir in the dry orzo and the chopped sun-dried tomatoes, letting the orzo toast slightly for 1 to 2 minutes. This step adds a lovely nutty flavor and helps the orzo hold its shape during cooking.
Step 3: Simmer the Orzo
Pour 2½ cups of chicken broth into the skillet and stir everything together. Bring the mixture to a gentle simmer and let it cook, stirring occasionally, until the orzo is tender and most of the liquid has evaporated—about 10 minutes. If you prefer a creamier texture, add a splash more broth, about ¼ to ½ cup, to reach your desired consistency. This simmering process lets the orzo absorb all those delicious flavors, making every forkful rich and flavorful.
Step 4: Finish the Dish with Lemon, Spinach, and Cheese
Once the orzo is perfectly tender, stir in the fresh lemon zest and juice, followed by the baby spinach, allowing it to wilt gently in the heat of the pan. The citrus adds a fresh zing that brightens the entire dish while the spinach brings vibrant color and a mild earthiness. Next, swirl in the Parmesan cheese and butter until the orzo turns luxuriously creamy. Taste and adjust seasoning with additional salt and pepper if needed. The final step is nestling your rested salmon fillets back into the skillet to warm through for 1 to 2 minutes.
How to Serve One Skillet Salmon with Lemon Orzo Recipe
Garnishes
Sprinkle freshly chopped parsley on top just before serving to add a burst of color and a subtle herbaceous note that complements the rich, creamy orzo perfectly. A few extra lemon wedges on the side can also be a nice touch for anyone who loves an extra citrus kick.
Side Dishes
This dish is already quite complete, but if you want some extra crunch or contrast, a crisp green salad with a light vinaigrette is always a winner. Roasted asparagus or garlic green beans are also excellent companions, adding a lovely textural balance without overwhelming the delicate flavors of the salmon and lemon orzo.
Creative Ways to Present
For a more elegant presentation, serve the lemon orzo spread out on a large platter topped with the salmon fillets arranged neatly. You can drizzle a bit of extra virgin olive oil over the top and add a few microgreens or edible flowers for that wow factor. Offering the dish family-style invites everyone to dig in together and makes for a cozy, inviting meal.
Make Ahead and Storage
Storing Leftovers
Leftovers from this One Skillet Salmon with Lemon Orzo Recipe keep well in an airtight container in the refrigerator for up to 2 days. The flavors actually meld beautifully overnight, though the texture of the salmon may be a bit firmer the next day.
Freezing
While you can freeze the orzo separately, freezing cooked salmon is tricky because it often becomes dry. If you want to freeze, store the orzo alone in a freezer-safe container for up to 1 month. When ready to eat, thaw overnight in the fridge and reheat gently with a splash of broth.
Reheating
Reheat leftovers gently on the stove over low heat, adding a little broth or water to loosen the orzo’s creaminess. Avoid microwaving the salmon for long periods as it can dry out quickly; instead, warm it just enough to take the chill off before serving.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure it is completely thawed and patted dry before cooking. This ensures you get that nice sear without excess moisture interfering.
What if I don’t have chicken broth?
You can substitute vegetable broth for a lighter flavor or even use water with added seasonings for a quick fix, but broth helps add essential depth to the orzo.
Can I swap out spinach for another green?
Absolutely! Kale or arugula work wonderfully as alternatives. Just add them at the same step and let them wilt gently in the pan.
How do I know when the salmon is done?
The salmon should be golden brown on the outside and just a little under your preferred doneness when you take it off the heat because it will finish cooking nestled in the orzo. This prevents overcooking and keeps it juicy.
Is this dish suitable for entertaining guests?
Definitely! This One Skillet Salmon with Lemon Orzo Recipe looks beautiful and tastes gourmet despite being so simple to make. It strikes the perfect balance between elegant and effortless.
Final Thoughts
This One Skillet Salmon with Lemon Orzo Recipe combines ease, flavor, and style in a way that makes weeknight dinners something to look forward to. From the luscious creamy orzo to the perfectly seared salmon, every bite feels special. I can’t recommend it enough—go ahead and treat yourself to this delicious, fuss-free meal that’s sure to please everyone at your table.
Print
One Skillet Salmon with Lemon Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mediterranean
Description
This One Skillet Salmon with Lemon Orzo is a quick and delicious dinner combining tender, seared salmon fillets on a creamy bed of lemon-infused orzo pasta and spinach. Cooked entirely in one pan, it offers an elegant yet easy-to-make meal perfect for weeknights or entertaining guests, with vibrant flavors of sun-dried tomatoes and fresh lemon brightening the dish.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
For the Orzo:
- 1 tablespoon olive oil
- ½ onion, finely diced (or 1 shallot)
- 2 to 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1¼ cups dry orzo pasta
- ½ cup sun-dried tomatoes, chopped
- 2½ to 3 cups chicken broth
- Zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2½ cups baby spinach
- ⅓ cup grated parmesan cheese
- 2 to 3 tablespoons butter
- Fresh chopped parsley for garnish
Instructions
- Sear the Salmon: Pat the salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down if using skin-on and cook for about 3-4 minutes per side until golden brown and just shy of your preferred doneness. Transfer the salmon to a plate and tent with foil to keep warm; the salmon will continue cooking slightly later.
- Make the Orzo: In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic, garlic powder, salt, and black pepper and cook for 30 seconds until fragrant. Add the orzo and sun-dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
- Simmer the Orzo: Pour in 2½ cups chicken broth and stir, bringing to a gentle simmer. Cook the orzo, stirring occasionally, until tender and most of the liquid is absorbed, about 10 minutes. Add an additional ¼ to ½ cup broth if you prefer a saucier texture.
- Finish the Dish: Stir in the lemon zest, lemon juice, and baby spinach, letting the spinach wilt into the pasta. Add the Parmesan cheese and butter, stirring until the orzo is creamy. Adjust seasoning with salt and black pepper to taste.
- Reheat the Salmon: Nestle the salmon fillets back into the skillet on top of the orzo and cook for 1-2 minutes to warm through. Garnish with fresh chopped parsley before serving.
Notes
- You can use skin-on or skinless salmon fillets; skin-on helps hold the fish together during cooking.
- If using frozen salmon, thaw fully and pat dry before searing for best results.
- Don’t move the salmon too soon during searing, allowing a nice golden crust to form.
- The orzo will absorb liquid as it cooks; add broth incrementally to reach desired creaminess.
- Spinach can be substituted with kale or arugula if preferred.
- Leftovers keep well for up to 2 days refrigerated; reheat gently with a splash of broth to loosen the orzo.
- Avoid microwaving salmon too long to prevent drying it out.
