Description
A one-skillet dish combining pan-seared salmon with creamy, lemony orzo, spinach, and Parmesan for a comforting, elegant, and easy dinner.
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)
Instructions
- Pat the salmon dry and season with garlic powder, paprika, and half the salt and pepper.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium, add garlic and onion, and cook until fragrant (about 2 minutes).
- Add thyme and the remaining salt and pepper. Stir in the orzo and toast for 1 minute.
- Pour in chicken broth, bring to a boil, then reduce to medium-low and simmer uncovered for about 8 minutes, stirring occasionally.
- Stir in spinach and simmer until wilted (about 2 minutes).
- Mix in lemon juice and Parmesan.
- Return salmon to the skillet and simmer for 2–3 minutes until heated through.
- Top with freshly ground black pepper and chili flakes before serving.
Notes
- Use vegetable broth for a vegetarian-friendly version (without salmon).
- Add sun-dried tomatoes or peas for extra color and texture.
- Substitute orzo with quinoa or rice for a grain-free option.
- Swirl in butter or cream at the end for a creamier texture.
- Use smoked paprika or Italian seasoning for flavor variation.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
