Description
Bright, creamy lemony orzo and perfectly seared salmon come together in one skillet for a quick weeknight dinner.
Ingredients
- 4 skinless salmon fillets
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 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 (optional, for serving)
Instructions
- Pat the salmon fillets dry with paper towels. Rub each fillet with garlic powder, sweet paprika, and half the salt and pepper.
- Heat 1 tbsp olive oil and 1 tsp unsalted butter in a large skillet over medium-high heat. Add salmon fillets and cook until golden, about 3–4 minutes per side. Remove and set aside.
- Lower the heat to medium. In the same skillet, add the finely chopped onion and minced garlic; sauté until soft and translucent. Stir in 1 tsp dried thyme and the remaining salt and pepper. Add the orzo and toast for about 1 minute.
- Pour in 3 cups low sodium chicken broth and bring to a boil. Reduce heat to a simmer and cook until the orzo is almost al dente, about 8 minutes.
- Add the 5 ounces baby spinach and stir until wilted. Mix in the juice from ½ lemon and ½ cup grated Parmesan. Add more broth if needed to reach a creamy consistency.
- Nestle the seared salmon back into the skillet and simmer gently for 2–3 minutes until heated through. Serve immediately with a grind of fresh black pepper and optional chili flakes.
Notes
For vegetarian option, replace salmon with a plant-based protein. Adjust salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American