Go Back

One Skillet Salmon with Lemon Orzo

A quick and delicious one-skillet meal combining rich salmon, creamy orzo, and bright lemon zest, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces salmon fillets, about 6 ounces each
  • 1 teaspoon salt for seasoning the salmon
  • 1/2 teaspoon ground black pepper for seasoning the salmon
  • 2 tablespoons olive oil divided
  • 1/2 pieces onion, finely diced (or 1 shallot)
  • 2 to 3 cloves garlic, 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

Method
 

Preparation
  1. Pat the salmon fillets dry and season both sides with salt and pepper.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Place the salmon fillets skin side down and cook for about 3-4 minutes per side until golden brown.
  3. Transfer the salmon to a plate and tent with foil to keep warm.
  4. In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium.
  5. Add the diced onion and cook for 2-3 minutes until softened.
  6. Add garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.
  7. Add the orzo and sun dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
  8. Pour in the chicken broth, stir, and bring to a gentle simmer.
  9. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  10. Stir in lemon zest, lemon juice, and baby spinach, letting the spinach wilt.
  11. Add Parmesan and butter, stirring until creamy. Adjust seasoning if needed.
  12. Nestle the cooked salmon back into the skillet for 1-2 minutes until warmed through.
  13. Garnish with fresh parsley before serving.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of broth or water to loosen the orzo. Adjust amount of lemon juice to taste.