One Skillet Lemon Parmesan Salmon with Orzo Recipe
This One Skillet Salmon with Lemon Orzo is a quick and flavorful dinner perfect for busy weeknights. Tender, pan-seared salmon fillets are cooked alongside aromatic garlic, onion, and thyme-infused orzo pasta, finished with fresh spinach, tangy lemon juice, and Parmesan cheese for a creamy, vibrant dish. All made in one skillet for easy cleanup and maximum taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Salmon
- 4 skinless salmon fillets
- 1/2 tsp salt (divided)
- 1/2 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
Orzo and Vegetables
- 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
To Serve
- Freshly ground black pepper
- Chili flakes
Instructions
- Prepping: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with paper towels. Season both sides of the salmon with garlic powder, sweet paprika, and half of the salt and pepper.
- Searing: Heat olive oil and butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear for 3-4 minutes on each side until nicely browned. Remove the salmon from the skillet and set aside.
- Sautéing: Reduce the heat to medium. Add the minced garlic and chopped onion to the same skillet and cook until soft and fragrant, about 2 minutes. Stir in dried thyme and the remaining salt and pepper. Add the orzo pasta and toast it for 1 minute, stirring frequently.
- Cooking: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid is absorbed, approximately 8 minutes.
- Simmering: Add the baby spinach to the skillet and stir it in. Simmer until the spinach is wilted, about 2 minutes. Stir in the lemon juice and grated Parmesan cheese. If the mixture is too dry, add a little more broth. Taste and adjust seasoning with salt if necessary.
- Finishing: Return the seared salmon fillets to the skillet and simmer together for 2-3 minutes until the salmon is heated through.
- Serving: Sprinkle the dish with freshly ground black pepper and chili flakes according to taste. Serve immediately and enjoy your flavorful one skillet salmon with lemon orzo.
Notes
- Patting the salmon dry helps achieve a better sear and prevents sticking.
- If you prefer a vegetarian version, substitute vegetable broth and skip the salmon.
- Adding additional broth during cooking ensures the orzo stays creamy and doesn’t dry out.
- Use freshly grated Parmesan for optimal flavor and texture.
- Adjust chili flakes to your spice preference or omit if sensitive to heat.
- Make sure not to overcook the salmon to keep it moist and tender.
