One Skillet Salmon Lemon Orzo (Print Version)
# Ingredients:
→ Salmon and Seasoning
01 -
4 skinless salmon fillets
02 -
1 tsp salt, divided
03 -
1 tsp coarsely ground black pepper, divided
04 -
1 tsp sweet paprika
05 -
1 tsp garlic powder
→ Cooking Base
06 -
1 tbsp olive oil
07 -
1 tsp unsalted butter
08 -
1 yellow onion, finely chopped
09 -
3 garlic cloves, minced
10 -
1 cup dry orzo pasta
11 -
1 tsp dried thyme
12 -
3 cups low sodium chicken broth
→ Final Additions
13 -
5 ounces baby spinach
14 -
juice from ½ lemon
15 -
½ cup grated Parmesan
16 -
freshly ground black pepper, for serving
17 -
chili flakes, for serving
# Instructions:
01 -
Grate Parmesan cheese, finely chop the onion, and mince the garlic. Pat salmon fillets dry and season both sides with garlic powder, sweet paprika, ½ teaspoon salt, and ½ teaspoon pepper.
02 -
Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add salmon fillets and sear for 3-4 minutes per side. Remove and set aside.
03 -
Reduce heat to medium. Add garlic and onion to the skillet, cooking until soft and fragrant, about 2 minutes. Stir in dried thyme and the remaining salt and pepper.
04 -
Add orzo to the skillet and toast for 1 minute, stirring frequently.
05 -
Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
06 -
Add baby spinach to the skillet and stir until wilted, about 2 minutes. Stir in lemon juice and grated Parmesan. Adjust seasoning with more salt, if needed.
07 -
Return salmon fillets to the skillet and simmer for 2-3 minutes, or until heated through.
08 -
Top the dish with freshly ground black pepper and chili flakes before serving.