One Skillet Salmon with Lemon Orzo: A Cozy Dinner Delight
Picture this: the sun is beginning to set, casting a golden glow into your kitchen, and a warm, inviting aroma wafts through the air. You pull out your favorite skillet and picture a delightful dish coming together effortlessly. One Skillet Salmon with Lemon Orzo is that dish—a comforting meal that fills your home with laughter, love, and the essence of cozy evenings. This easy weeknight dinner not only nourishes the body but also nurtures the soul, making it a perfect recipe for those who crave simplicity without sacrificing flavor. Believe me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknight dinners.
- One skillet means minimal cleanup, allowing you to enjoy more time with family and friends.
- The combination of tender salmon and zesty lemon orzo creates a symphony of flavors that’s simply irresistible.
- Packed with nutritious ingredients like spinach and lean protein, this meal is as good for you as it is delicious.
- Loaded with creamy Parmesan, it brings a rich comfort that warms your heart.
- A dish that feels fancy yet is incredibly simple—great for impressing dinner guests!
What You’ll Need
Gather These Simple 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)
Let’s Make It Together
This One Skillet Salmon with Lemon Orzo is not just a meal—it’s an experience. Here’s how you can create this comforting dish:
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Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
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Heat the olive oil and butter over medium-high in a large nonstick pan or skillet. Add the salmon fillets and sear them for 3-4 minutes per side until they’re beautifully golden brown. Remove from the skillet and set aside.
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Reduce the heat to medium, then add the garlic and onion. Cook until soft and fragrant, about 2 minutes. Stir in the thyme and the remaining salt and pepper. Add the orzo and toast it for 1 minute.
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Pour in the chicken broth and bring it to a boil. To maintain a slow simmer, reduce the heat to medium-low. Cook uncovered, stirring occasionally to prevent the orzo from sticking, until it’s almost al dente and most of the liquid is absorbed, about 8 minutes.
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Add the baby spinach, stir, and simmer until wilted, about 2 minutes. Stir in the lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
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Return the salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
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Top with freshly ground black pepper and chili flakes. Enjoy the cozy warmth of your creation!
Delicious Variations to Try
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Herbed Delight: Replace the dried thyme with fresh dill or parsley for a bright, herbaceous twist that complements the salmon beautifully.
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Creamy Texture: Add a splash of heavy cream or a dollop of crème fraîche at the end for an indulgently creamy lemon orzo.
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Veggie Boost: Toss in some cherry tomatoes or asparagus spears for added color and nutrition. Roasted vegetables can also be a delightful and crisp addition.
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Zesty Citrus: Swap out the lemon juice for lime or even orange for a unique twist on the lemony flavor.
Chef Emma’s Helpful Tips
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Make-Ahead Advice: You can prep the onions and garlic a day in advance, storing them in an airtight container. That way, dinner preparation will be even quicker!
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Ingredient Swaps: If you don’t have orzo, you can use any small pasta shape—just adjust the cooking time as necessary.
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Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of broth to keep the orzo moist.
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Slicing Trick: For perfectly cut salmon, let it rest for a few minutes after cooking before slicing, allowing the juices to redistribute.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 portion
- Calories: 420
- Carbs: 50g
- Sugar: 2g
- Fat: 14g
- Protein: 25g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead?
While this dish is best served fresh, you can prepare the ingredients ahead of time and store them separately until you’re ready to cook.
Can I use different ingredients?
Absolutely! Feel free to substitute chicken for salmon or use different leafy greens like kale or arugula.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stove with a little broth for best results!
How long does it last?
This dish lasts up to 2 days in the fridge. However, it’s best enjoyed fresh for optimal flavor.
Wrapping It Up
One Skillet Salmon with Lemon Orzo is more than just a meal; it’s a warm hug in food form. It encapsulates all that is cozy and comforting, making it an absolute must-try in your kitchen. Perfect for any occasion, it’s a delightful reminder that simple ingredients can come together to create something extraordinary. Save this One Skillet Salmon with Lemon Orzo to your dinner inspiration board so it’s ready when you need a cozy treat!
One Skillet Salmon with Lemon Orzo
Ingredients
Main Ingredients
- 4 pieces 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 piece yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 oz baby spinach
- ½ cup grated Parmesan
- Freshly ground black pepper for serving
- Chili flakes for serving
Instructions
Preparation
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika, and ½ teaspoon salt and pepper.
Cooking
- Heat the olive oil and butter over medium-high in a large nonstick pan or skillet. Add the salmon fillets and sear them for 3-4 minutes per side until they’re beautifully golden brown. Remove from the skillet and set aside.
- Reduce the heat to medium, then add the garlic and onion. Cook until soft and fragrant, about 2 minutes. Stir in the thyme and the remaining salt and pepper. Add the orzo and toast it for 1 minute.
- Pour in the chicken broth and bring it to a boil. To maintain a slow simmer, reduce the heat to medium-low. Cook uncovered, stirring occasionally to prevent the orzo from sticking, until it’s almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add the baby spinach, stir, and simmer until wilted, about 2 minutes. Stir in the lemon juice and Parmesan. Add more broth if needed. Taste and adjust salt.
- Return the salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy the cozy warmth of your creation!
