One Skillet Salmon with Lemon Orzo

Orzo pasta with salmon on a white plate.

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One Skillet Salmon with Lemon Orzo

This One Skillet Salmon dinner comes together in about 30 minutes. Tender salmon fillets rest on a creamy bed of lemony orzo and spinach, all cooked in one pan for easy cleanup. Use a hot skillet when searing the salmon and don’t overcook it because it will continue to cook slightly when added back to the skillet.

This dish is perfect for a weeknight dinner but elegant enough for entertaining!

Prep Time10

Cook Time20

Course: dinner, Main Course

Cuisine: American, Mediterranean

Keyword: salmon with orzo, skillet salmon

Servings: servings

Author: Dahn Boquist

Ingredients

For the salmon:

4 salmon fillets about 6 ounces each
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

For the orzo:

1 tablespoon olive oil
½ small onion finely diced (or 1 shallot)
2 to 3 garlic cloves minced
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1¼ cups dry orzo pasta
½ cup sun-dried tomatoes chopped
2½ to 3 cups chicken broth
zest from 1 lemon
3 tablespoons fresh lemon juice
2½ cups baby spinach
⅓ cup grated parmesan cheese
2 to 3 tablespoons butter
fresh chopped parsley for garnish

Instructions

Sear the salmon:

Pat the salmon fillets dry and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Place the salmon fillets skin-side down (if using skin-on) and cook for about 3-4 minutes per side, until golden brown and just shy of your preferred doneness. The salmon will continue cooking slightly when added back to the orzo.
Transfer the salmon to a plate and tent with foil to keep warm.

Make the orzo:

In the same skillet, add another tablespoon of olive oil. Reduce heat to medium and add the diced onion. Cook for 2-3 minutes, until softened.
Stir in the garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.
Add the orzo and sun-dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
Pour in 2-½ cups of chicken broth, stir, and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10 minutes). Add additional broth (¼ cup to ½ cup) if you would like the orzo a bit saucier.

Finish the dish:

Stir in the lemon zest, lemon juice, and baby spinach, letting the spinach wilt.
Add Parmesan and butter, stirring until the orzo is creamy. Adjust seasoning with more salt and black pepper if needed.
Nestle the cooked salmon back into the skillet and continue cooking for 1-2 minutes until the salmon is warmed through. Garnish with chopped fresh parsley prior to serving.

Notes

You can use skin-on or skinless salmon fillets. Skin-on fillets help hold the fish together while cooking. If using frozen salmon, make sure to thaw completely and pat dry before cooking.
To get a nice sear, don’t move the salmon too soon. Let it cook undisturbed for 3-4 minutes before flipping. If the fillets stick, they need more time before flipping.
The orzo will absorb liquid as it cooks. Start with 2-½ cups of broth and add more as needed for a creamier texture.
If you don’t have spinach, substitute kale or arugula.
Leftovers keep well for up to 2 days in the fridge. Reheat gently over low heat with a splash of broth to loosen the orzo. Avoid microwaving the salmon too long, as it can dry out.

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