Description
A simple yet flavorful one-skillet meal featuring flaky salmon and creamy lemon orzo, perfect for a busy evening.
Ingredients
- 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
- 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
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Heat the olive oil and butter over medium-high heat in a large skillet.
- Sear the salmon fillets for 3-4 minutes on each side until they develop a beautiful crust. Remove the fillets from the skillet and set aside.
- Lower the heat to medium and add the finely chopped onion and minced garlic to the skillet. Cook until both soften and become fragrant—about 2 minutes.
- Stir in dried thyme along with the remaining salt and pepper.
- Add the orzo to the skillet and toast for 1 minute, stirring frequently.
- Pour in the low sodium chicken broth and bring the mixture to a boil.
- Reduce heat to medium-low and let it simmer uncovered for about 8 minutes, stirring occasionally to keep the orzo from sticking.
- Once the orzo has absorbed most of the liquid and is almost al dente, add the baby spinach and stir until it wilts—roughly 2 minutes.
- Mix in lemon juice and Parmesan, adjusting with more broth as needed. Taste and adjust salt.
- Return the salmon to the skillet and simmer for another 2-3 minutes, just until the salmon warms through.
- Top with fresh black pepper and chili flakes before serving.
Notes
For extra flavor, marinate the salmon in olive oil and lemon juice beforehand. Store any leftovers in an airtight container for up to three days.