Description
A creamy, comforting one-pan meal with pan-seared salmon, lemony orzo, fresh spinach, and Parmesan—all ready in about 30 minutes.
Ingredients
- 4 salmon fillets (skinless, similar size)
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low‑sodium chicken broth
- 5 oz baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper and chili flakes for serving
Instructions
- Grate Parmesan, finely chop onion and garlic. Pat salmon dry and season both sides with garlic powder, paprika, ½ tsp salt, and pepper.
- In a large nonstick skillet over medium-high heat, warm olive oil and butter. Sear salmon for 3–4 minutes per side. Remove and set aside.
- Lower heat to medium. Add onion and garlic to the skillet; cook for about 2 minutes until fragrant. Stir in thyme and remaining salt and pepper.
- Add orzo and toast for 1 minute. Pour in chicken broth, bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for about 8 minutes or until orzo is nearly al dente and most liquid is absorbed.
- Add spinach and stir until wilted, about 2 minutes. Stir in lemon juice and Parmesan. Add a splash of broth if needed. Taste and adjust seasoning.
- Return salmon to the skillet, nestling it into the orzo. Simmer for 2–3 minutes until heated through.
- Serve hot, garnished with freshly ground black pepper and chili flakes.
Notes
- Store leftovers in an airtight container and consume within 1 day.
- Reheat gently over low heat with a splash of broth to restore creaminess.
- Substitute salmon with shrimp or chicken breast for variation.
- Try different greens like kale, broccoli, or peas in place of spinach.
- Deglaze with white wine for deeper flavor before adding broth.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
