Description
A quick and flavorful one-pan dinner featuring seared salmon atop lemony orzo and spinach, perfect for busy weeknights.
Ingredients
- 4 skinless salmon fillets (about 6 oz each)
- 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 (or vegetable broth for pescatarians)
- 5 oz baby spinach
- Juice from ½ lemon (about 1–2 tbsp)
- ½ cup grated Parmesan
- Freshly ground black pepper and chili flakes, for serving (optional)
Instructions
- Prep: Grate the Parmesan, finely chop the onion, mince the garlic, and pat the salmon dry. Mix paprika, garlic powder, and ½ tsp each salt and pepper; rub this seasoning on the salmon fillets.
- Sear salmon: Heat olive oil and butter in a large skillet over medium-high heat. Add salmon, sear for 3–4 minutes per side until browned, the interior will be underdone. Remove and set aside.
- Build aromatics: Reduce heat to medium, add onion and garlic, cook until softened (about 2 mins), scrape up browned bits, stir in thyme and remaining ½ tsp each salt and pepper.
- Toast orzo: Add orzo to the pan, toast for 1 minute until nutty.
- Cook orzo: Add broth, bring to a boil. Simmer uncovered for about 8 minutes until orzo is al dente and most liquid is absorbed. Add extra broth if needed.
- Finish greens and cheese: Stir in spinach until wilted. Add lemon juice and Parmesan, adjust seasoning.
- Return salmon: Place salmon back in the skillet, simmer for 2–3 minutes until warmed through.
- Serve: Spoon orzo onto plates, top with salmon, and finish with pepper and optional chili flakes.
Notes
Use vegetable broth for a pescatarian-friendly version. Pecorino Romano can replace Parmesan for a saltier flavor. For whole-grain options, expect longer cooking time.