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One Skillet Salmon served with Lemon Orzo on a plate garnished with herbs

One Skillet Salmon with Lemon Orzo

A simple yet elegant skillet dinner featuring tender salmon fillets, creamy lemon orzo, and fresh spinach all cooked in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 pieces skinless salmon fillets If using skin-on fillets, adapt cooking steps.
  • 1 tsp salt (divided) Use less for seasoning the orzo.
  • 1 tsp coarsely ground black pepper (divided) Use less for seasoning the orzo.
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tbsp olive oil For searing the salmon.
  • 1 tsp unsalted butter Adds flavor and aids browning.
For the orzo
  • 1 cup dry orzo pasta Use gluten-free pasta if desired.
  • 1 tsp dried thyme Fresh thyme can substitute.
  • 3 cups low sodium chicken broth Adjust salt level to taste.
  • 5 oz baby spinach Will wilt quickly.
  • ½ cup grated Parmesan Add more for creaminess if desired.
For flavoring
  • 1 juice from ½ lemon Freshly squeezed for best flavor.
  • 1 tsp garlic (minced) From 3 garlic cloves.
  • 1 yellow onion (finely chopped)
For serving
  • freshly ground black pepper To taste.
  • chili flakes For a bit of heat.

Method
 

Preparation
  1. Grate the Parmesan, finely chop the onion, and mince the garlic. Pat the salmon fillets dry with paper towels.
  2. Season both sides of the salmon with garlic powder, sweet paprika, salt, and black pepper.
Cooking the Salmon
  1. Warm olive oil and butter over medium-high heat in a large nonstick skillet.
  2. Add the salmon fillets and sear for 3–4 minutes per side until a golden crust forms.
  3. Remove the salmon from the skillet and set aside on a warm plate.
Sauté Aromatics
  1. Reduce heat to medium. Add the minced garlic and chopped onion to the skillet.
  2. Cook, stirring frequently, until softened, about 2 minutes.
  3. Stir in dried thyme and the remaining salt and pepper.
Toast the Orzo
  1. Add dry orzo to the skillet with the aromatics and toast for about 1 minute, stirring frequently.
Add Broth
  1. Pour in chicken broth and bring to a boil. Then reduce heat to maintain a gentle simmer.
  2. Cook uncovered, stirring occasionally, until orzo is almost al dente, about 8 minutes.
Finish the Orzo
  1. Add baby spinach and stir until wilted, about 2 minutes.
  2. Stir in lemon juice and grated Parmesan, adjusting seasoning as needed.
Combine
  1. Nestle the seared salmon back into the skillet and simmer for 2–3 minutes to heat through.
  2. Serve with freshly ground black pepper and chili flakes on top.

Notes

For a richer finish, stir in mascarpone or additional Parmesan off heat. If lemons are not in season, a splash of white wine can brighten the dish.