One-Skillet Salmon and Orzo Recipe
I make this One-Skillet Salmon and Orzo recipe when I’m craving something that feels special but doesn’t take much effort. The creamy orzo, bright lemon, and tender salmon come together in about 35 minutes. It’s a weeknight dinner that feels like a treat.
Servings: 4 servings
Calories: 602kcal
Ingredients
- 4 salmon fillets skinless, 5 to 6 ounces each
- 1 teaspoon kosher salt divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion medium, finely diced
- 4 garlic cloves minced
- 1 cup orzo dry
- 3 cups chicken broth or vegetable broth
- 6 ounces baby spinach
- 1 lemon zested
- ½ lemon freshly juiced
- 1 cup Parmesan cheese freshly grated, plus more for serving
- ¼ cup fresh basil finely chopped
Instructions
- Pat the salmon dry with paper towels. Season both sides with the smoked paprika, garlic powder, and ½ teaspoon kosher salt.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the salmon for 3 to 4 minutes per side until golden but not fully cooked. Transfer to a plate.
- Reduce the heat to medium and cook the onion for about 3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Stir in the remaining kosher salt and the dry orzo, cooking for about 1 minute to lightly toast it.
- Pour in the chicken broth and bring to a gentle boil. Reduce to a simmer and cook uncovered for 8 to 10 minutes, stirring often, until the orzo is almost tender and most of the liquid has been absorbed.
- Stir in the spinach until wilted. Add the lemon zest, lemon juice, and Parmesan cheese, stirring until creamy. Add a splash of warm broth if needed to loosen the orzo.
- Return the salmon to the skillet, nestling it into the orzo. Cover and cook for 2 to 3 minutes, or until the salmon reaches your preferred doneness.
- Finish with fresh basil and extra Parmesan before serving.
Notes
- Pat the salmon dry before seasoning so it sears evenly and develops a golden crust.
- Use salmon fillets that are similar in size to help them cook at the same rate.
- Toast the orzo for a minute before adding the broth to deepen its flavor and give it a subtle nuttiness.
- Stir the orzo often while it simmers to prevent it from sticking to the bottom of the pan.
- Freshly grated Parmesan melts more smoothly and gives the orzo a creamier texture than pre-shredded cheese.
- If your salmon has skin, sear it skin-side down first for a crisp texture, then remove it before serving if you prefer.
- Don’t overcook the salmon – it will finish cooking gently when returned to the skillet.
- Taste the orzo before adding the salmon back in; it should be tender but still have a slight bite.
- Add a splash of warm broth if the orzo thickens too much while sitting to bring back its creamy consistency.
- Finish with a squeeze of fresh lemon juice and a sprinkle of basil right before serving to brighten the flavors.
- Store leftovers in an airtight container for up to 3 days, and reheat gently with a bit of broth or water to loosen the sauce.
Nutrition
Calories: 602kcal | Carbohydrates: 43g | Protein: 51g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1756mg | Potassium: 1401mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4677IU | Vitamin C: 39mg | Calcium: 412mg | Iron: 4mg