Description
A delightful one skillet meal featuring seared salmon and lemony orzo, perfect for a quick and flavorful weeknight dinner.
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
- Pat the salmon fillets dry and season both sides with garlic powder, sweet paprika, and half a teaspoon each of salt and pepper.
- Heat olive oil and butter over medium-high heat in a large nonstick skillet. Once hot, add the salmon fillets and sear for 3-4 minutes on each side until they develop a crust. Remove salmon and set aside.
- Lower heat to medium, add onion and garlic, and cook for 2 minutes until soft and fragrant.
- Stir in dried thyme along with the remaining salt and pepper, and toast the dry orzo for about one minute.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low to simmer for about 8 minutes or until orzo is almost al dente.
- Add baby spinach, stirring to combine, and allow to wilt for about 2 minutes.
- Add lemon juice and grated Parmesan, stir well, and adjust seasoning as needed.
- Return salmon to the skillet and simmer for an additional 2-3 minutes until heated through. Serve with freshly ground black pepper and chili flakes.
Notes
Use a nonstick skillet for easy cooking and cleanup. Don’t overcrowd the pan when searing the salmon for the best texture.
