This One Skillet Salmon with Lemon Orzo is a tasty and easy dish that brings together juicy salmon and zesty orzo pasta in one pan. Quick cleanup and big flavors make this a winner!
You’ll love how everything cooks together, making the orzo soak up all that yummy lemon flavor! I like to sprinkle some fresh herbs on top for a pop of color. It looks fancy, but it’s super simple!
Key Ingredients & Substitutions
Salmon: Fresh salmon is a must for this dish. If you’re looking for a substitution, try using trout or even a firm white fish like cod. Frozen salmon can work too; just be sure to thaw it fully before cooking.
Orzo: This tiny pasta adds a lovely texture, but if you can’t find orzo, you can use rice or quinoa. They’ll change the overall feel, but will still taste amazing.
Chicken Broth: Low-sodium chicken broth enhances flavor without too much salt. You can substitute vegetable broth for a vegetarian dish, or even just use water if you’re in a pinch.
Baby Spinach: Fresh spinach wilts perfectly, but if you have kale or Swiss chard, you can use them too. Just remember to cook them a bit longer as they’re sturdier.
Parmesan Cheese: Grated Parmesan gives a nice touch. If you’re looking for a dairy-free option, nutritional yeast can mimic the cheesy flavor quite well!
How Do You Achieve the Perfectly Cooked Salmon?
Cooking salmon just right can be tricky! You want it flaky and not dry. Here’s how:
- Make sure your salmon is at room temperature before cooking; this helps it cook evenly.
- Preheat your skillet so it’s hot before adding the fish. This will give it a nice sear.
- Cook each side for about 3-4 minutes. Look for a golden brown crust before flipping.
- Use a thin spatula to gently flip the salmon, avoiding any tearing of the fillet.
- Take the salmon off the heat just before it looks fully done. It will continue to cook as it rests.
Following these tips will ensure your salmon is juicy and delicious every time!
One Skillet Salmon with Lemon Orzo
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup orzo pasta
- 2 1/2 cups low-sodium chicken broth or vegetable broth
- 1 lemon, zested and juiced
- 2 cups fresh baby spinach
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook. It’s quick and simple, making it perfect for a weeknight dinner without sacrificing flavor!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps them get a nice sear. Season both sides generously with salt and pepper.
2. Sear the Salmon:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets to the skillet. Cook for 3-4 minutes per side until the salmon is golden brown and just cooked through. Remove the salmon from the skillet and set aside on a plate.
3. Sauté the Onion and Garlic:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.
4. Toast the Orzo:
Next, stir in the orzo pasta. Cook for 1-2 minutes while constantly stirring, to lightly toast the pasta. This helps enhance its flavor.
5. Add the Broth and Lemon:
Pour in the chicken broth and add the lemon zest along with half of the lemon juice. Season with salt and pepper to taste. If you like a bit of heat, add the red pepper flakes at this stage.
6. Cook the Orzo:
Bring the mixture to a simmer. Cook the orzo uncovered for about 8-10 minutes, stirring occasionally, until the pasta is tender and much of the liquid has been absorbed.
7. Add the Spinach:
Stir in the fresh baby spinach and cook for an additional 1-2 minutes, until the spinach wilts down.
8. Reintroduce the Salmon:
Carefully return the salmon fillets to the skillet, nestling them among the orzo. Spoon some of the flavorful sauce over the salmon, allowing them to warm through for 1-2 minutes.
9. Finishing Touches:
Remove the skillet from the heat. Stir in the remaining lemon juice and sprinkle the grated Parmesan cheese over everything.
10. Garnish and Serve:
Before serving, garnish the dish with chopped fresh parsley or basil for a bright finish. Enjoy the lovely blend of flavors!
This dish combines the succulent texture of pan-seared salmon with the bright, citrusy flavor of lemon orzo—all made easy in one skillet for minimal cleanup. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Fish in This Recipe?
Absolutely! If salmon isn’t your preference, you can substitute it with trout, cod, or any firm white fish. Just adjust the cooking time based on the thickness of the fish you choose.
Can I Make This Dish Ahead of Time?
You can prepare the orzo and sauce ahead of time and store them in the fridge for up to 2 days. When ready to serve, reheat gently in the skillet, adding a splash of broth if needed, before adding the seared salmon to warm through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through. You may need to add a bit of broth to keep the orzo from drying out.
What Can I Substitute for Orzo Pasta?
If orzo isn’t available, you can substitute with small-shaped pasta like couscous, ditalini, or even rice/quinoa for a different twist. Just keep in mind that cooking times and liquid amounts may vary slightly.
