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–+ servings
One Skillet Salmon Lemon Orzo

One Skillet Salmon Lemon Orzo for Effortless Gourmet Nights

Enjoy the delightful combination of crispy salmon and creamy lemon orzo in this One Skillet Salmon Lemon Orzo recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Skinless Salmon can be swapped with chicken thighs or shrimp
  • 1 tsp Salt opt for kosher for better texture
  • 1 tsp Coarsely Ground Black Pepper adjust according to your preference
  • 1 tsp Garlic Powder fresh minced garlic can be used for a more robust taste
  • 1 tsp Sweet Paprika omit if you don’t have it
For the Orzo
  • 1 cup Dry Orzo Pasta gluten-free orzo is an excellent substitute
  • 2 cups Low Sodium Chicken Broth vegetable broth works for a vegetarian version
  • 1 tsp Dried Thyme feel free to substitute with fresh thyme
  • 2 cloves Garlic freshly minced
  • 1 medium Yellow Onion red or white onions are great substitutes
  • 1 tsp Freshly Ground Black Pepper adjust to your liking
For Creaminess and Zing
  • 1 tbsp Unsalted Butter use olive oil for a dairy-free option
  • 1 tbsp Olive Oil can be swapped with avocado oil
  • 2 tbsp Lemon Juice always use fresh for the best flavor
  • 1/4 cup Grated Parmesan omit or use dairy-free cheese for dairy-free version
  • 1/4 tsp Chili Flakes adjust according to your spice preference
For Nutritional Boost
  • 2 cups Baby Spinach kale or Swiss chard can be substituted

Equipment

  • Nonstick Skillet

Method
 

Step-by-Step Instructions
  1. Season the skinless salmon fillets with salt, coarsely ground black pepper, garlic powder, and sweet paprika. Set aside.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large nonstick skillet over medium-high heat. Add the salmon fillets and sear for about 4-5 minutes on each side until golden-brown. Remove and let rest.
  3. Lower heat to medium. In the same skillet, add chopped yellow onion and minced garlic, sautéing for 2-3 minutes until softened.
  4. Add dried thyme and dry orzo pasta, toast for about 1 minute, stirring to combine.
  5. Pour in low sodium chicken broth, bring to a simmer, and cook orzo for approximately 8 minutes until tender.
  6. Toss in baby spinach and stir until wilted. Add lemon juice and grated Parmesan, mixing well.
  7. Reintroduce the salmon fillets into the skillet, allowing them to heat through for an additional 2-3 minutes.
  8. Serve and garnish with chili flakes and freshly ground black pepper to taste.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in a sealed container for up to 3 days in the fridge. Freeze for up to 2 months. Reheat in a skillet with a splash of broth or water.

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