One Skillet Salmon Lemon Orzo (Print Version)
# Ingredients:
→ Salmon
01 -
4 skinless salmon fillets
02 -
1 tsp sweet paprika
03 -
1 tsp garlic powder
04 -
1/2 tsp salt
05 -
1/2 tsp black pepper
→ 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
→ Finishing touches
13 -
5 oz baby spinach
14 -
Juice from 1/2 lemon
15 -
1/2 cup grated Parmesan cheese
16 -
Freshly ground black pepper, for serving
17 -
Chili flakes, for serving
# Instructions:
01 -
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 with garlic powder, sweet paprika, and 1/2 teaspoon salt and pepper.
02 -
Heat olive oil and butter over medium-high heat in a large nonstick skillet. Add the salmon fillets and sear for 3-4 minutes per side. Remove the salmon from the skillet and set aside.
03 -
Reduce heat to medium and add garlic and onion to the skillet. Cook for about 2 minutes until soft and fragrant. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
04 -
Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered while stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
05 -
Add the baby spinach and stir until wilted, about 2 minutes. Stir in lemon juice and Parmesan cheese. Add more broth if needed. Taste and adjust salt as necessary.
06 -
Return the salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through. Top with freshly ground black pepper and chili flakes. Serve and enjoy.
# Notes:
01 -
This dish combines protein, carbs, and greens in one skillet, making it a balanced meal and easy cleanup option.