Description
A simple and delicious one-skillet meal featuring seared salmon and creamy lemon orzo with fresh spinach and garlic.
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 garlic cloves (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan cheese
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Heat olive oil and butter over medium-high heat in a large nonstick skillet. Add seasoned salmon fillets and sear for 3-4 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium, add chopped onions and minced garlic, and sauté for 2 minutes until soft.
- Stir in dried thyme along with remaining salt and pepper. Add dry orzo and toast for 1 minute.
- Pour in chicken broth, bring to a gentle boil. Lower heat to medium-low and simmer, stirring occasionally, until orzo is almost al dente (about 8 minutes).
- Fold in baby spinach and cook until wilted. Stir in lemon juice and grated Parmesan, adjusting seasoning if necessary.
- Return seared salmon to skillet and simmer together for 2-3 minutes until heated through. Top with freshly ground black pepper and chili flakes before serving.
Notes
For extra flavor, consider adding seasonal vegetables like asparagus or zucchini. Adjust the amount of broth to achieve desired creaminess.
