Description
A quick and easy one skillet dish combining tender salmon, creamy orzo, and vibrant spinach, perfect for any occasion.
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
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.
- Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
- Heat olive oil and butter over medium-high heat in a large nonstick pan or skillet. Add the salmon fillets and sear for 3-4 minutes on each side. Remove from the skillet and set aside.
- Reduce the heat to medium, then add the garlic and onion. Cook until soft and fragrant, around 2 minutes.
- Stir in the thyme along with the remaining salt and pepper. Add the orzo and toast for 1 minute.
- Pour in the broth and bring everything to a boil. Then reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered while stirring occasionally until it’s almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add the spinach, stir, and simmer until wilted, about 2 minutes. Stir in the lemon juice and Parmesan cheese, adding more broth if needed. Adjust salt to taste.
- Return the salmon to the skillet and simmer for an additional 2-3 minutes or until heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy!
Notes
Serve directly from the skillet for a rustic presentation. Pair with a green salad or crusty bread.
