Description
A delightful one skillet recipe featuring tender salmon paired with creamy lemon orzo and vibrant spinach for a satisfying dish.
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 olive oil and butter over medium-high in a large nonstick skillet.
- Add the seasoned salmon fillets, searing for 3-4 minutes on each side until cooked through. Remove the salmon and set aside.
- Lower the heat to medium, then add the chopped onion and minced garlic. Cook until soft and fragrant, about 2 minutes.
- Stir in dried thyme, along with the remaining salt and pepper.
- Add the dry orzo, toasting for 1 minute to enhance its nuttiness.
- Pour in the low sodium chicken broth and bring it to a boil. Then, reduce the heat to medium-low to maintain a gentle simmer, cooking uncovered for about 8 minutes while stirring occasionally.
- Once the orzo is almost al dente and most of the liquid is absorbed, add in the baby spinach. Stir until wilted, which takes about 2 minutes.
- Stir in the lemon juice and grated Parmesan, adding more broth if needed for consistency.
- Return the salmon to the skillet to heat through for 2-3 minutes.
- Serve topped with freshly ground black pepper and a sprinkle of chili flakes for an added kick.
Notes
Prep all ingredients beforehand for a smoother cooking experience. Adjust broth for desired consistency.
