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One Skillet Salmon with Lemon Orzo | Easy Elevated Comfort Food

A cozy skillet dinner featuring One Skillet Salmon with Lemon Orzo, perfect for Elevated Comfort Food on a busy night.
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This One Skillet Salmon with Lemon Orzo is a fast, all-in-one dinner with seared salmon, creamy lemon orzo, spinach, and Parmesan. It tastes fresh, comforting, and a little fancy without requiring much work.

Ingredients

Scale
  • 4 skinless salmon fillets
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground black pepper, divided
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 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
  • 5 ounces baby spinach
  • Juice of 1/2 lemon
  • 1/2 cup grated Parmesan
  • Freshly ground black pepper, for serving
  • Chili flakes, for serving

Instructions

  1. Start by preparing all of your ingredients before you turn on the stove. Grate the Parmesan, finely chop the onion, and mince the garlic. Pat the salmon dry with paper towels so it sears properly. Season both sides of the fish with the garlic powder, sweet paprika, and half of the salt and pepper.
  2. Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Once the pan is hot, add the salmon fillets and sear them for 3 to 4 minutes per side, or until nicely browned and cooked to your liking. Remove the salmon from the skillet and set it aside on a plate.
  3. Lower the heat to medium. Add the chopped onion and minced garlic to the same skillet. Cook for about 2 minutes, stirring frequently, until the onion softens and the garlic smells fragrant. Stir in the dried thyme along with the remaining salt and pepper.
  4. Add the orzo to the skillet and stir it around for about 1 minute to lightly toast it.
  5. Pour in the chicken broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low so it stays at a gentle simmer. Cook uncovered, stirring now and then so the orzo does not stick to the bottom, until the pasta is almost al dente and most of the liquid has been absorbed. This usually takes about 8 minutes.
  6. Add the baby spinach and stir until it wilts, which should take about 2 minutes.
  7. Stir in the lemon juice and Parmesan. If the mixture looks too thick, add a little more broth. Taste the orzo and adjust the seasoning if needed.
  8. Return the salmon fillets to the skillet and let them warm through for 2 to 3 minutes.
  9. Finish with freshly ground black pepper and chili flakes. Serve the One Skillet Salmon with Lemon Orzo right away.

Notes

  • Use salmon fillets that are similar in size so they cook evenly.
  • You can swap the spinach for broccoli florets, kale, or green peas.
  • Add a splash of dry white wine before the broth if you want extra depth.
  • Leftovers keep in the fridge for up to 1 day and can be frozen for up to 3 months.

Nutrition

Find it online: https://irmacooks.com/one-skillet-salmon-with-lemon-orzo/