This easy one-skillet salmon with lemon orzo is a simple dinner that tastes fancy! The salmon is tender, while the bright lemon orzo ties everything together perfectly.
I love how quick this dish is to make, and cleanup is a breeze. You can have a delicious meal on the table in no time—perfect for busy nights!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work wonderfully here. If you’re looking for a budget-friendly option, consider using frozen fillets; just make sure to thaw them before cooking. For a healthier alternative, try skinless salmon or even chicken breasts.
Orzo Pasta: Traditional orzo gives a lovely, creamy texture. If you’re gluten-free, you can swap it with rice or quinoa. Whole wheat orzo is also a great choice for added fiber.
Broth: Low-sodium chicken broth enhances the flavors without being too salty. Vegetable broth can be used for a vegetarian option. Homemade broth is great if you have it on hand!
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. You could substitute it with Pecorino Romano or Nutritional Yeast for a vegan spin. Just adjust the amount to your taste!
How Can I Get Perfectly Cooked Salmon?
Cooking salmon to perfection can be tricky but rewarding. Start by making sure your skillet is hot enough so that the salmon sizzles when it hits the pan. Here’s how to ensure it cooks evenly:
- Let your salmon come to room temperature before cooking for even cooking.
- Cook skin-side down first for that crisp texture. If no skin, just start with the top side.
- Don’t flip too soon! Wait until the salmon is mostly cooked through.
- Use a fork or knife to check for doneness—it should flake easily.
Remember, salmon continues to cook after you take it off the heat, so remove it just before it’s fully done!
Easy One Skillet Salmon with Lemon Orzo
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
For the Orzo:
- 1 cup orzo pasta
- 2 1/4 cups low-sodium chicken broth (or vegetable broth)
- 3 cloves garlic, minced
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice (from 1 lemon), plus extra for serving
- 1/2 tsp crushed red pepper flakes (optional)
- 2 cups fresh baby spinach
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This delicious meal takes around 25-30 minutes from start to finish! You’ll spend about 10 minutes prepping and cooking the salmon, followed by just 15-20 minutes to prepare the orzo and finish everything together in one skillet. Simple and quick!
Step-by-Step Instructions:
1. Prep Salmon:
First, pat your salmon fillets dry with paper towels to remove excess moisture. This helps get a nice, crispy skin. Season both sides generously with salt and pepper to enhance the flavor.
2. Cook Salmon:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets, skin-side down if they have skin. Cook for about 3-4 minutes until the skin is crisp and browned. Flip the salmon and cook for another 2-3 minutes or until just cooked through. Remove the salmon from the skillet and set it aside on a plate.
3. Toast Orzo and Garlic:
In the same skillet with the lovely salmon drippings, add the minced garlic and stir for about 30 seconds until it’s fragrant. Then, add the orzo pasta and stir frequently, lightly toasting it for 1-2 minutes. This helps to enhance the flavor of the orzo.
4. Add Broth and Cook Orzo:
Pour in the chicken broth, lemon zest, lemon juice, and crushed red pepper flakes (if you like a little heat). Stir to combine all the ingredients and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
5. Add Spinach and Butter:
After the orzo is cooked, stir in the baby spinach and butter. Mix until the spinach wilts and the butter melts into the dish, making it creamy and delicious!
6. Finish with Cheese:
Now, add the grated Parmesan cheese and stir until it’s melted and perfectly mixed in with the creamy orzo. This adds a wonderful flavor and richness to the dish.
7. Return Salmon to Skillet:
Carefully nestle the cooked salmon fillets back into the orzo mixture. Cook everything together for just 1-2 more minutes to warm through. This will also allow the flavors to marry beautifully!
8. Serve:
Finally, garnish your dish with extra Parmesan, a squeeze of fresh lemon juice, and chopped parsley if you’d like. Serve immediately and enjoy this delightful meal!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Substitute Another Type of Pasta for Orzo?
Absolutely! If you can’t find orzo, feel free to use small pasta shapes like ditalini, or even rice or quinoa for a gluten-free alternative. Just adjust the cooking time according to the pasta or grain you choose!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of broth or water to prevent drying out, or use the microwave on medium power.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to completely thaw it in the refrigerator overnight before cooking to ensure even cooking. Pat it dry before seasoning and cooking for the best texture!
What Can I Serve with This Dish?
This one-skillet meal is quite filling on its own, but you can serve it with a side of roasted vegetables or a fresh green salad to complement the flavors. A light vinaigrette pairs well with the creamy orzo!
