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.
