Description
A simple yet flavorful dish combining perfectly seared salmon fillets with tender orzo, sautéed onions, and fresh 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 the oil and unsalted butter in a large nonstick pan over medium-high heat. Once hot, add the seasoned salmon fillets. Sear for 3-4 minutes on each side until golden brown. Remove the salmon from the skillet and set aside.
- Reduce the heat to medium and add the chopped onion and minced garlic. Cook for about 2 minutes until the onion softens and becomes fragrant.
- Stir in the dried thyme, the remaining salt, and the black pepper. Add the dry orzo and toast it for about 1 minute, stirring constantly.
- Pour in the low sodium chicken broth and bring it to a boil. Reduce the heat to medium-low to maintain a simmer. Cook uncovered for about 8 minutes, stirring occasionally to prevent sticking, until most of the liquid absorbs and the orzo is almost al dente.
- Add the baby spinach and stir until wilted, roughly 2 minutes. Squeeze in the lemon juice and stir in the grated Parmesan. If needed, add more chicken broth to achieve your desired consistency. Taste and adjust salt as necessary.
- Return the salmon to the skillet and simmer for an additional 2-3 minutes until the salmon is heated through.
- Serve the dish with freshly ground black pepper and a sprinkle of chili flakes. Enjoy your delicious one skillet salmon with lemon orzo!
Notes
For perfect results, ensure the salmon is dried before cooking for a crispy sear. Adjust seasoning according to personal preference.
