Print

One Skillet Lemon Parmesan Salmon with Orzo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This easy One Skillet Salmon with Lemon Orzo recipe is a flavorful, quick, and satisfying meal perfect for busy weeknights. Tender salmon fillets are seared to perfection, then cooked alongside creamy orzo pasta, fresh spinach, and a zesty lemon Parmesan sauce all in one pan for minimal cleanup and maximum flavor.

Ingredients

Salmon and Seasoning

  • 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

Orzo and Vegetables

  • 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

Finishing Touches

  • Juice from ½ lemon
  • ½ cup grated Parmesan
  • Freshly ground black pepper (for serving)
  • Chili flakes (for serving)

Instructions

  1. Prepping: 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 of the salmon with garlic powder, sweet paprika, and half of the salt and pepper.
  2. Searing: Heat olive oil and butter over medium-high heat in a large nonstick pan or skillet. Place the salmon fillets in the pan and sear each side for 3-4 minutes until golden and nearly cooked through. Remove salmon from the skillet and set aside.
  3. Sautéing: Reduce the heat to medium. Add the minced garlic and chopped onion to the skillet and cook for about 2 minutes until soft and fragrant. Stir in dried thyme and the remaining salt and pepper. Add the orzo pasta and toast it for 1 minute, stirring constantly to coat the pasta with flavors.
  4. Cooking: Pour in the low sodium chicken broth and bring it to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid has been absorbed, approximately 8 minutes.
  5. Simmering: Add the baby spinach to the skillet and stir to combine. Continue simmering for about 2 minutes until the spinach is wilted. Stir in the lemon juice and grated Parmesan cheese. If the mixture is too dry, add more broth as needed. Taste and adjust salt if necessary.
  6. Finishing: Return the seared salmon fillets to the skillet, nestling them into the orzo mixture. Simmer together for 2-3 minutes, allowing the salmon to warm through and absorb flavors.
  7. Serving: Top the dish with freshly ground black pepper and chili flakes to taste. Serve immediately and enjoy a flavorful, one-pan salmon and orzo meal.

Notes

  • To ensure salmon cooks evenly, pat it dry before seasoning and searing.
  • Use low sodium chicken broth to control the saltiness of the dish.
  • If preferred, substitute baby spinach with fresh kale or Swiss chard.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit the salmon.
  • Keep stirring the orzo while simmering to prevent it from sticking to the skillet.
  • Add extra lemon juice or chili flakes according to your taste preference.
  • This recipe can be doubled for larger gatherings but use a larger skillet to maintain proper cooking.

Find it online: https://lauracooks.com/one-skillet-lemon-parmesan-salmon-with-orzo-recipe/