Why make this recipe
One Skillet Salmon with Lemon Orzo is an amazing dish that brings together fresh flavors and healthy ingredients in one convenient pan. It’s quick to prepare, making it perfect for busy weeknights. The combination of rich salmon, creamy orzo, and bright lemon zest provides a delicious balance that the whole family will enjoy. Plus, it’s a one-skillet recipe, meaning fewer dishes to wash afterward!
How to make One Skillet Salmon with Lemon Orzo
Ingredients:
- 4 salmon fillets, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 onion, finely diced (or 1 shallot)
- 2 to 3 garlic cloves, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 cups dry orzo pasta
- 1/2 cup sun dried tomatoes, chopped
- 2 1/2 to 3 cups chicken broth
- Zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2 1/2 cups baby spinach
- 1/3 cup grated parmesan cheese
- 2 to 3 tablespoons butter
- Fresh chopped parsley, for garnish
Directions:
- Pat the salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side down and cook for about 3-4 minutes per side until golden brown. Transfer the salmon to a plate and tent with foil to keep warm.
- In the same skillet, add the remaining tablespoon of olive oil. Reduce heat to medium and add the diced onion. Cook for 2-3 minutes until softened. Add garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.
- Add the orzo and sun dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
- Pour in the chicken broth, stir, and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in lemon zest, lemon juice, and baby spinach, letting the spinach wilt. Add Parmesan and butter, stirring until creamy. Adjust seasoning if needed.
- Nestle the cooked salmon back into the skillet for 1-2 minutes until warmed through. Garnish with fresh parsley before serving.
How to serve One Skillet Salmon with Lemon Orzo
Serve the One Skillet Salmon with Lemon Orzo hot from the pan. You can plate it by placing a scoop of orzo on a dish and topping it with a salmon fillet. A sprinkle of fresh parsley adds color and flavor. Pair it with a light salad or some steamed vegetables for a complete meal.
How to store One Skillet Salmon with Lemon Orzo
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for 2-3 days. To reheat, warm the dish in a skillet over low heat or in the microwave until heated through. You may need to add a splash of broth or water to loosen the orzo.
Tips to make One Skillet Salmon with Lemon Orzo
- Ensure the skillet is hot enough before adding the salmon to get a nice sear.
- You can adjust the amount of lemon juice and zest to your taste for more or less tanginess.
- For extra creaminess, stir in more Parmesan or a splash of cream at the end.
- If you can’t find sun-dried tomatoes, you can use fresh cherry tomatoes instead.
Variation
Feel free to add or substitute any of your favorite vegetables, such as asparagus or zucchini. You can also swap out the salmon for another fish like trout or even chicken, adjusting cooking times as necessary.
FAQs
Can I use whole wheat orzo instead?
Yes, whole wheat orzo can be used in the recipe. Just be aware that it may take a little longer to cook.
Is there a substitute for chicken broth?
Vegetable broth can be used for a vegetarian option, or you can use water, although broth adds more flavor.
Can I make this dish ahead of time?
While this recipe is best enjoyed fresh, you can prepare the orzo mixture ahead of time and reheat it with the salmon before serving.
One Skillet Salmon with Lemon Orzo
Ingredients
Method
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin side down and cook for about 3-4 minutes per side until golden brown.
- Transfer the salmon to a plate and tent with foil to keep warm.
- In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium.
- Add the diced onion and cook for 2-3 minutes until softened.
- Add garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.
- Add the orzo and sun dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
- Pour in the chicken broth, stir, and bring to a gentle simmer.
- Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in lemon zest, lemon juice, and baby spinach, letting the spinach wilt.
- Add Parmesan and butter, stirring until creamy. Adjust seasoning if needed.
- Nestle the cooked salmon back into the skillet for 1-2 minutes until warmed through.
- Garnish with fresh parsley before serving.