Description
A delightful one skillet salmon recipe featuring perfectly seared salmon fillets served over creamy lemon orzo with baby spinach and Parmesan, making for a quick and flavorful dinner.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- 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
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
Garnish
- freshly ground black pepper – for serving
- chili flakes – for serving
Instructions
- Prep Ingredients: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides of the salmon with garlic powder, sweet paprika, and half of the salt and pepper.
- Sear Salmon: Heat olive oil and butter in a large nonstick pan or skillet over medium-high heat. Add the salmon fillets and sear for 3 to 4 minutes on each side until nicely browned. Remove the salmon from the skillet and set aside.
- Cook Aromatics: Reduce heat to medium. Add garlic and onion to the skillet and cook until soft and fragrant, about 2 minutes. Stir in dried thyme and the remaining salt and pepper.
- Toast Orzo: Add orzo pasta to the skillet and toast for 1 minute while stirring to coat with the aromatics and oil.
- Add Broth and Simmer: Pour in the low sodium chicken broth and bring the mixture to a boil. Reduce 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, about 8 minutes.
- Incorporate Spinach and Flavor: Add baby spinach to the skillet, stir to combine, and simmer until wilted, about 2 minutes. Stir in fresh lemon juice and grated Parmesan cheese. Add more broth if the mixture is too dry. Taste and adjust salt as needed.
- Reheat Salmon: Return the salmon fillets to the skillet, nestling them into the orzo mixture. Simmer for 2 to 3 minutes until the salmon is heated through.
- Serve: Top with freshly ground black pepper and chili flakes to taste. Serve immediately and enjoy!
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
- Ensure to pat the salmon dry before seasoning to achieve a good sear.
- You can substitute baby spinach with fresh kale or swiss chard if desired.
- Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
- If the orzo absorbs too much liquid before it’s fully cooked, add additional broth or water as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
