One Skillet Salmon Orzo

This one-skillet salmon with lemon orzo has saved my weeknight dinners on more than one occasion. It brings together salmon with an irresistible golden crust, creamy lemon orzo, plenty of fresh spinach, and a handful of Parmesan—all cooked in just one pan. Whether I am craving something satisfying and healthy or need to impress the family fast, this meal always delivers and makes cleanup a breeze.

The night I first made this was a blur—I barely had time to grocery shop. Somehow this cozy skillet came together so perfectly that my family could not believe it was not takeout. Now we look forward to it any evening we want something special with minimal effort.

Ingredients

• Salmon fillets: Choose bright, firm pieces that smell fresh not fishy Center cuts hold their shape best and cook evenly
• Sweet paprika: Adds gentle warmth and smoky undertones Choose a deep red powder for the best flavor
• Garlic powder: Infuses savory notes into the fish and ensures seasoning coats evenly
• Orzo pasta: This small, rice-shaped pasta soaks up flavors and offers a satisfying bite Pick a high-quality brand for best results
• Fresh spinach: Adds color nutrients and a mild earthiness Opt for baby spinach for tender leaves that wilt quickly
• Lemon juice: Lifts and balances the richness Make sure to use freshly squeezed juice for vibrant flavor
• Parmesan cheese: Brings salty savory creaminess Look for a wedge of authentic Parmesan and grate it fresh
• Chicken broth: Forms the flavorful cooking liquid Choose low-sodium if you want to control the salt
• Dried thyme: Brings herbal complexity and pairs well with salmon’s flavor

Step-by-Step Instructions

Prep and Season:

Pat each salmon fillet completely dry using paper towels. Season both sides thoroughly with garlic powder and sweet paprika plus salt and pepper. Press the spices gently into the fish so they adhere. Prepare all other ingredients in advance so you are ready once you start cooking.

Sear the Salmon:

Add oil and butter to a large skillet and heat on medium-high until shimmering. Place salmon fillets in the hot pan. Let them cook without moving for three to four minutes to develop a golden crust. Flip them gently and cook another three to four minutes. Remove the salmon when it is just shy of cooked through and place on a plate covering loosely with foil.

Create the Flavor Base:

Lower the heat to medium. Add finely chopped onions to the same pan, scraping up the flavorful brown bits left behind. Sauté until onions soften and turn translucent which takes about two minutes. Add minced garlic and stir just until fragrant which is about thirty seconds. Add dried thyme with a bit more salt and pepper to season the base.

Toast and Cook the Orzo:

Pour the dry orzo into the pan with the aromatics. Stir continuously for one minute so the pasta takes on a nutty toasty aroma. Pour in the chicken broth and bring to a boil. Reduce to a steady simmer and cook uncovered for about eight minutes stirring every so often until the orzo is almost cooked and most liquid is absorbed.

Add the Greens and Cheese:

Stir in fresh spinach. It will wilt and shrink quickly as it hits the heat. Add a generous amount of freshly squeezed lemon juice and all of your grated Parmesan cheese. Stir until the cheese is melted in and the sauce is creamy. If the mixture seems too thick add a bit more broth until it is as creamy as you wish.

Finish the Dish:

Nestle the salmon fillets back into the skillet with the creamy orzo. Let everything heat together for two or three minutes so the salmon finishes cooking through and the flavors meld. Taste the orzo and adjust salt lemon or cheese to your liking before serving hot from the pan.

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The taste of truly good Parmesan elevates the dish more than any other ingredient. The first time I used fresh Parmigiano Reggiano the result was so rich and nutty I could not stop sneaking forkfuls from the pan before dinner. Parmesan’s flavor lingers and blends perfectly with the creamy lemon sauce.

Perfect Pairing Ideas

Enjoy this skillet meal just as it is or dress it up with a crisp side salad. A tangle of arugula with simple lemon dressing mirrors the flavors and adds freshness. If you enjoy wine at dinner pour a glass of Pinot Grigio or another bright white to balance the richness of the salmon and cheese. Garlic bread is another excellent side if you want to soak up every last bit of orzo.

Make-Ahead and Storage Tips

For easier prep on busy days you can season the salmon and chop onions garlic and spinach a day in advance. Store each component tightly covered in the fridge until you are ready. Leftover salmon and orzo will keep for two days when stored together in an airtight container. Warm gently on the stove over low heat adding a splash of broth so the orzo stays creamy. I always let leftovers come up to room temperature for ten to fifteen minutes so they heat more evenly.

Customization Options

This is the kind of recipe you can always make your own. Swap the spinach for kale Swiss chard or even arugula for a peppery bite. Use boneless chicken thighs or shrimp in place of salmon adjusting cooking time so they do not overcook. Vegetarians can skip the salmon and add roasted chickpeas or mushrooms for protein. Try mixing in roasted tomatoes olives or diced artichoke hearts for a Mediterranean feel.

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Recipe FAQs

→ Can I use salmon with skin for this dish?

Yes, skin-on fillets can be cooked skin-side down first until crispy for added flavor and structure, then flipped to finish cooking.

→ What can I substitute for orzo pasta?

Small pasta shapes like ditalini, small shells, or pearl couscous work well. Rice is another option, but adjust cooking times and liquid accordingly.

→ How do I know when salmon is perfectly cooked?

Salmon should flake easily with a fork but maintain a slightly translucent center. A medium doneness is around 125-130°F, and residual heat finishes the cooking.

→ Can this dish be made ahead of time?

Yes, prepare the orzo base and refrigerate separately. Reheat with broth before adding freshly cooked salmon to maintain texture and flavor.

→ What vegetables can be added to this dish?

Try adding cherry tomatoes, asparagus, peas, zucchini, or bell peppers. Add quick-cooking veggies near the end and sturdier ones earlier with the orzo.

→ Is this dish gluten-free?

Traditional orzo contains wheat, but gluten-free pasta, quinoa, or rice can be used as alternatives. Ensure broth used is gluten-free as well.