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Flaky salmon with creamy lemon orzo and wilted spinach served warm
Isaac blogger

One Skillet Salmon with Lemon Orzo

A simple one-pan salmon dinner made with lemony orzo, spinach, and Parmesan. Comforting, balanced, and easy to prepare for busy weeknights with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Salmon
  • 4 skinless salmon fillets
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • For the Orzo
  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup dry orzo pasta
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • For the Finish
  • 5 oz baby spinach
  • Juice of ½ lemon
  • ½ cup grated Parmesan cheese
  • Optional garnish: chopped parsley or cracked black pepper

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Season Salmon
  4. Pat salmon dry. Season both sides evenly with garlic powder, paprika, half of the salt, and half of the black pepper.
  5. Sear Salmon
  6. Heat olive oil and butter in a large skillet over medium-high heat. Add salmon and cook 3–4 minutes per side until lightly golden and the fish releases easily from the pan. Remove and set aside (it will finish cooking later).
  7. Cook Aromatics
  8. Reduce heat to medium. Add chopped onion and cook 3–5 minutes until softened. Stir in garlic and cook briefly until fragrant.
  9. Toast Orzo
  10. Add orzo and thyme. Stir gently about 1 minute until lightly coated and aromatic.
  11. Simmer Orzo
  12. Pour in broth and bring to a gentle simmer. Cook uncovered 8–10 minutes, stirring occasionally, until orzo is tender but not mushy and most liquid is absorbed.
  13. Finish Orzo
  14. Stir in spinach until wilted. Add lemon juice and Parmesan and mix until creamy and evenly combined.
  15. Finish Salmon
  16. Return salmon to skillet and cook 2–3 minutes until heated through, opaque, flakes easily with a fork, and reaches 145°F (63°C) internally.
  17. Serve
  18. Remove from heat and serve warm.

Notes

  • Salmon is done when opaque, flakes easily, and reaches 145°F (63°C) internally; avoid overcooking to keep it tender.
  • Orzo should be tender but not mushy; stir occasionally and add a splash of broth if it thickens.
  • Keep raw fish separate from other ingredients and refrigerate leftovers within 2 hours.
  • Store airtight in the refrigerator up to 3 days or freeze up to 2 months.
  • Reheat gently on the stovetop or microwave until hot throughout, adding a little liquid if needed to restore creaminess.