One Skillet Salmon with Lemon Orzo and Glossy Parmesan Sauce
By Lucas Morgan
Searing the salmon first builds a browned exterior, then returning it briefly to the skillet warms it without leaving it in the simmering orzo from the start. This one-skillet salmon with lemon orzo combines tender fish with glossy Parmesan orzo, wilted spinach, and bright lemon juice.
Equal-sized salmon fillets are dried and seasoned with garlic powder, sweet paprika, salt, and pepper before they meet olive oil and butter. The oil-butter combination supports the sear, while onion, garlic, thyme, and toasted dry orzo build the skillet base. Low-sodium chicken broth supplies the cooking liquid; spinach, lemon juice, and freshly grated Parmesan finish the orzo with green color, acidity, a smooth sauce, and a green finish.
After broth boils, medium-low heat keeps the orzo at a simmer while occasional stirring prevents it from clinging to the pan. It is ready for spinach when it is almost al dente and most liquid has been absorbed; the leaves then wilt quickly. The frequent trouble spot is stopping when it looks loose, so continue simmering rather than draining, and add broth only if the finished orzo needs it at the end.
Serve the salmon directly over its orzo with the specified black pepper and chili flakes. A big leafy side salad is suggested alongside. The source notes that leftovers may be refrigerated in an airtight container or frozen; expect the orzo to thicken as it stands before serving leftovers again.
Why you'll love this recipe
- Searing the fillets before making the orzo develops a browned exterior, while removing them keeps the fish from simmering through the entire pasta cook.
- Toasting dry orzo for one minute adds a deliberate skillet step before broth, helping the pasta cook in the flavored base rather than plain water.
- Occasional stirring during the uncovered simmer limits sticking, so the starch and broth form the glossy texture the recipe aims for without constant stirring.
- Spinach goes in after the orzo is nearly al dente, which lets the leaves wilt quickly instead of turning dull during the full simmer.
- Freshly grated Parmesan is stirred in at the end, a choice the source notes helps the finished sauce avoid a grainy texture.
- Returning salmon only for the final two to three minutes reheats it alongside the lemony orzo, keeping the timing concentrated in one skillet.
Ingredients
- •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
- •1 yellow onion (finely chopped)
- •3 cloves garlic (minced)
- •1 cup dry orzo pasta
- •1 tsp dried thyme
- •3 cups low-sodium chicken broth
- •5 oz baby spinach
- •0.5 lemon lemon juice (juiced)
- •0.5 cup grated Parmesan
- •freshly ground black pepper (for serving)
- •chili flakes (for serving)
Instructions
- 1
Grate the Parmesan cheese.
- 2
Finely chop the onion.
- 3
Mince the garlic cloves.
- 4
Pat the salmon fillets dry with a paper towel.
- 5
Season both sides of the salmon with garlic powder, sweet paprika, and 1/2 teaspoon each salt and pepper.
- 6
Heat the olive oil and butter over medium-high heat in a large nonstick pan or skillet.
- 7
Add the salmon fillets and sear for 3 to 4 minutes per side.
- 8
Remove the salmon from the skillet and set aside.
- 9
Reduce the heat to medium and add the garlic and onion.
- 10
Cook until soft and fragrant, about 2 minutes.
- 11
Stir in the thyme and remaining salt and pepper.
- 12
Add the orzo and toast for 1 minute.
- 13
Pour in the broth and bring to a boil.
- 14
Reduce the heat to medium-low to maintain a simmer.
- 15
Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most liquid is absorbed, about 8 minutes.
- 16
Add the spinach and stir.
- 17
Simmer until the spinach is wilted, about 2 minutes.
- 18
Stir in the lemon juice and Parmesan.
- 19
Add more broth if needed.
- 20
Taste and adjust salt.
- 21
Return the salmon to the skillet and simmer for 2 to 3 minutes, or until heated through.
- 22
Top with freshly ground black pepper and chili flakes.
FAQ
Nutrition (per serving)
Calories
391
Protein
43g
Fat
20g
Carbs
10g
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