Description
A quick and tasty one skillet meal featuring succulent salmon and creamy orzo, brightened with lemon.
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 heat in a large skillet.
- Sear the salmon fillets for 3-4 minutes on each side until they develop a beautiful crust. Remove the fillets from the skillet and set aside.
- Lower the heat to medium and add the finely chopped onion and minced garlic to the skillet. Cook until both soften and become fragrant—about 2 minutes.
- Stir in dried thyme along with the remaining salt and pepper.
- Add the orzo to the skillet and toast for 1 minute, stirring frequently.
- Pour in the low sodium chicken broth and bring the mixture to a boil.
- Reduce heat to medium-low and let it simmer uncovered for about 8 minutes, stirring occasionally to keep the orzo from sticking.
- Once the orzo has absorbed most of the liquid and is almost al dente, add the baby spinach and stir until it wilts—roughly 2 minutes.
- Mix in lemon juice and Parmesan, adjusting with more broth as needed. Taste and adjust salt.
- Return the salmon to the skillet and simmer for another 2-3 minutes, just until the salmon warms through.
- Top with fresh black pepper and chili flakes before serving.
Notes
For best results, use fresh salmon fillets and consider adding extra vegetables for a nutritional boost.
