This One Skillet Salmon with Lemon Orzo is a delightful, one-pan meal that combines tender salmon fillets with creamy, lemony orzo. The dish is perfect for a quick weeknight dinner or a special weekend meal. The flavors of fresh lemon, garlic, and Parmesan cheese come together to create a comforting yet sophisticated dish that’s sure to impress.
Why You’ll Love This Salmon Orzo
- One-Pan Wonder: Easy cleanup with just one skillet needed.
- Quick and Easy: Ready in under 30 minutes.
- Flavorful: Combines fresh lemon, garlic, and Parmesan for a delicious taste.
- Healthy: Rich in Omega-3s from the salmon and packed with nutrients from the orzo and vegetables.
Ingredients You’ll Need
- 4 salmon fillets
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup orzo
- 2 cups chicken broth
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cups fresh spinach
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Season the Salmon: Season the salmon fillets with salt and pepper on both sides.
- Cook the Salmon: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining olive oil. Sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Cook the Orzo: Add the orzo to the skillet and toast for 1-2 minutes, stirring constantly. Pour in the chicken broth, lemon zest, and juice. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish the Dish: Stir in the Parmesan cheese, heavy cream, and spinach. Cook until the spinach is wilted and the sauce is creamy. Return the salmon to the skillet and spoon some of the orzo mixture over the top.
- Serve: Garnish with fresh parsley, if desired. Serve hot.
Serving Suggestions
- With a Side Salad: Pair with a fresh green salad for a complete meal.
- Bread: Serve with crusty bread to soak up the creamy sauce.
- Wine: A crisp white wine like Sauvignon Blanc complements the dish well.
How to Store Salmon Orzo
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce.
Additional Tips
- Substitutions: You can substitute the spinach with kale or arugula. If you don’t have heavy cream, half-and-half or a dairy-free alternative can work.
- Troubleshooting: If the orzo absorbs too much liquid and becomes dry, add a bit more broth or water to reach the desired consistency.
- Extra Flavor: For an added kick, sprinkle some red pepper flakes over the finished dish.
One Skillet Salmon with Lemon Orzo
Course: Main CourseCuisine: MediterraneanDifficulty: Easy4
servings10
minutes20
minutes500
kcalIngredients
4 salmon fillets
Salt and pepper, to taste
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 cup orzo
2 cups chicken broth
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 cups fresh spinach
1 tbsp fresh parsley, chopped (optional, for garnish)
Directions
- Season the salmon fillets with salt and pepper.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Cook the salmon for 3-4 minutes per side. Remove and set aside.
- Add the remaining olive oil to the skillet. Sauté the onion for 3 minutes. Add the garlic and cook for 30 seconds.
- Add the orzo and toast for 1-2 minutes. Pour in the chicken broth, lemon zest, and juice. Simmer for 8-10 minutes until the orzo is tender.
- Stir in Parmesan, heavy cream, and spinach. Return the salmon to the skillet and spoon the orzo mixture over it.
- Garnish with parsley and serve hot.
