Description
A delightful one skillet salmon dish featuring tender, flaky fish and chewy orzo pasta, harmonized with the freshness of lemon and baby 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
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Prepare the ingredients by grating Parmesan, chopping onion, and mincing garlic.
- Pat the salmon fillets dry and season with garlic powder, sweet paprika, and ½ tsp salt and pepper.
- Heat olive oil and butter in a large skillet and sear salmon for 3-4 minutes on each side; remove and set aside.
- Lower heat and cook garlic and onion for about 2 minutes until fragrant.
- Add thyme, remaining salt and pepper, then add orzo and toast for 1 minute.
- Pour in chicken broth and bring to a boil, then reduce heat to medium-low and simmer until orzo is nearly al dente and most liquid is absorbed, about 8 minutes.
- Add baby spinach and simmer until wilted, about 2 minutes.
- Stir in lemon juice and Parmesan, adding more broth if needed.
- Return salmon to skillet and simmer for an additional 2-3 minutes until heated through.
- Finish with freshly ground pepper and chili flakes. Serve hot.
Notes
Let the dish rest briefly before serving to allow flavors to meld.