Description
A delightful and easy one skillet dish featuring seasoned salmon fillets paired with creamy lemon orzo and vibrant spinach.
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
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Heat olive oil and butter over medium-high heat in a large nonstick pan or skillet.
- Add the seasoned salmon fillets and sear them for 3-4 minutes on each side until they reach a golden brown color. Remove from skillet and set aside.
- Lower heat to medium, add chopped onion and minced garlic to the skillet. Cook until soft and fragrant, about 2 minutes.
- Stir in dried thyme along with the remaining salt and pepper. Add the dry orzo and toast for 1 minute.
- Pour in the low sodium chicken broth, bring to a boil, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until orzo is almost al dente and most liquid has been absorbed, roughly 8 minutes.
- Add baby spinach and stir until wilted, about 2 minutes.
- Mix in lemon juice and grated Parmesan. Adjust consistency with broth if needed, and taste for seasoning.
- Return salmon to skillet, simmer for 2-3 minutes to heat through. Serve hot, topped with freshly cracked black pepper and chili flakes.
Notes
For variation, consider adding asparagus or cherry tomatoes. Store leftovers in airtight containers in the fridge for up to two days.
