Description
A quick and easy one-skillet meal featuring buttery salmon and creamy 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
- Pat the salmon fillets dry and season with garlic powder, sweet paprika, and half a teaspoon of salt and pepper.
- Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden brown; then remove and set aside.
- Reduce heat to medium and sauté onions and garlic until soft. Stir in the thyme and remaining salt and pepper.
- Toast the dry orzo for 1 minute, add chicken broth, and bring to a boil. Simmer uncovered, stirring occasionally, for about 8 minutes until orzo is almost al dente.
- Add baby spinach until wilted, stir in the lemon juice and Parmesan, and adjust seasoning.
- Return the salmon to the skillet, simmer for 2-3 minutes until warm. Serve with freshly ground black pepper and chili flakes.
Notes
For best results, use fresh salmon and avoid overcrowding the pan when searing.