Description
A flavorful one skillet meal featuring tender salmon and zesty lemon orzo, perfect for busy weeknights.
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 olive oil and butter over medium-high heat in a large nonstick pan or skillet.
- Add the seasoned salmon fillets and sear for 3-4 minutes on each side until golden brown. Remove the fillets from the skillet and set aside.
- Lower the heat to medium and add chopped onion and minced garlic to the skillet; cook for about 2 minutes until soft.
- Stir in dried thyme and remaining salt and pepper. Add dry orzo and toast for 1 minute.
- Pour in chicken broth, bring to a boil, reduce to a simmer, and cook until orzo is almost al dente (about 8 minutes), stirring occasionally.
- Add baby spinach and simmer for about 2 minutes until wilted.
- Mix in lemon juice and grated Parmesan, adjusting thickness with more broth if necessary.
- Return the salmon to the skillet, allowing it to heat through for 2-3 minutes.
- Serve hot topped with freshly ground black pepper and chili flakes.
Notes
For best results, use fresh ingredients and adjust seasoning to your taste. Leftovers can be stored in an airtight container and reheated easily.