Description
A quick and satisfying one skillet meal featuring seared salmon fillets on a creamy lemon orzo infused with fresh spinach.
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 cheese
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Heat the olive oil and butter over medium-high heat in a large nonstick skillet.
- Season the salmon fillets with salt, black pepper, sweet paprika, and garlic powder. Sear the fillets for about 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Reduce heat to medium and add the finely chopped onions and minced garlic. Sauté for 2 minutes until soft, then stir in dried thyme and remaining salt and pepper.
- Add dry orzo to the skillet and toast for one minute.
- Pour in the chicken broth and bring to a gentle boil, then lower heat to medium-low and let simmer for about 8 minutes until orzo absorbs most of the broth.
- Fold in baby spinach, stirring until it wilts. Add lemon juice and Parmesan cheese, adjusting seasoning if necessary.
- Return the seared salmon to the skillet and simmer for an additional 2-3 minutes until heated through. Serve topped with freshly ground black pepper and a sprinkle of chili flakes.
Notes
Taste and adjust seasonings as needed; consider adding lemon zest for extra brightness.