Name: One Skillet Salmon with Lemon Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets, skinless; 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 from ½ lemon; ½ cup grated Parmesan; Freshly ground black pepper (for serving); Chili flakes (for serving)

I often turn to this one-skillet salmon with lemon orzo when I want a fuss-free, all-in-one dinner. Pan-seared salmon joins creamy, lemony orzo cooked with spinach and Parmesan for a dish that’s both comforting and elegant. One Skillet Salmon with Lemon Orzo

Why You’ll Love This Recipe

I love how this recipe delivers big flavor in just one pan, making cleanup simple. The lemon juice cuts through the richness of the salmon and Parmesan, brightening every bite. And because everything cooks in under 30 minutes, it’s perfect for busy weeknights or casual dinners when I still want something impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets, skinless
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 from ½ lemon
½ cup grated Parmesan
Freshly ground black pepper (for serving)
Chili flakes (for serving)

directions

I begin by prepping all ingredients—grating the Parmesan, chopping the onion, mincing the garlic, and patting the salmon dry. Then I season the salmon with garlic powder, paprika, and half of the salt and pepper.
Next, I heat olive oil and butter over medium-high heat in a large nonstick skillet. I sear the salmon for 3 to 4 minutes per side until golden, then remove and set aside.
Reducing the heat to medium, I add the garlic and onion and cook until fragrant, about 2 minutes. I stir in thyme and the remaining salt and pepper, then add the orzo and toast for one minute.
I pour in the broth, bring it to a boil, reduce to medium-low, and let it simmer uncovered—stirring occasionally—until the orzo is nearly al dente and most of the liquid is absorbed, about 8 minutes.
Then I stir in the spinach and let it simmer until wilted, about 2 minutes. I mix in the lemon juice and Parmesan, then return the salmon to the skillet and simmer for 2 to 3 minutes to heat through. I finish with black pepper and a pinch of chili flakes.

Servings and timing

This recipe serves 4.
Prep time is about 10 minutes, and cook time is around 20 minutes, for a total of approximately 30 minutes.

Variations

I sometimes use vegetable broth instead of chicken broth to keep the flavors lighter.
When I want to add more color, I mix in sun-dried tomatoes or green peas with the orzo.
For an even creamier texture, I swirl in a bit of butter or a splash of cream before serving.
If I’m avoiding pasta, I substitute the orzo with quinoa or rice and adjust the broth accordingly.
Sometimes I change up the seasoning—smoked paprika or Italian herbs work well for a different twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to one day.
To reheat, I warm the orzo in a skillet over low heat with a splash of broth or water, stirring gently.
I reheat the salmon separately to avoid overcooking—either in the microwave in short bursts or gently in a pan.
I don’t recommend freezing this dish as the texture of the orzo and spinach can suffer.
If I must freeze, I let it cool completely first and use a freezer-safe container, consuming within 2 to 3 months.

FAQs

What kind of salmon should I use?

I use skinless fillets, about 6 ounces each. Fresh or previously frozen both work. If using skin-on, I sear with the skin side down first and remove the skin before serving.

Can I substitute another grain for orzo?

Yes, I’ve had success using quinoa or white rice. I just adjust the amount of liquid and simmering time as needed.

Is this dish gluten-free?

Not as written, since orzo contains wheat. I make it gluten-free by using gluten-free pasta or a naturally gluten-free grain like rice or quinoa.

How do I know when the salmon is cooked properly?

I look for the salmon to flake easily with a fork and turn opaque. Searing 3 to 4 minutes per side and finishing in the skillet usually does the trick.

Can I add other vegetables?

Definitely. I like tossing in zucchini, asparagus tips, or peas along with the spinach. They cook quickly and add more freshness and color.

Conclusion

This one-skillet salmon with lemon orzo is one of those meals I come back to again and again. It’s flavorful, balanced, and comes together easily. I love that everything cooks in one pan, yet still feels like something special on the plate.