A Good, Simple Supper
I love a meal that all comes together in one pan. It feels like a little magic trick. This salmon and lemon orzo is one of my favorites for a busy weeknight. It is fancy enough for company but easy enough for any night.
You get your protein, your greens, and your pasta all at once. The best part is you only have one skillet to wash. I think that is a win for everyone. What is your favorite one-pan meal to make?
A Little Story About Orzo
The first time I made orzo, I was so confused. I thought it was a type of rice. My grandson saw it and said, Grandma, that’s pasta shaped like rice! He was right.
I still laugh at that. Orzo is wonderful because it cooks so fast. It soaks up all the lovely broth and lemon juice. This matters because the pasta becomes the heart of the sauce. Every bite is full of flavor.
Getting the Salmon Just Right
Pat your salmon dry with a paper towel. This is a very important step. A dry salmon gets a beautiful, crispy crust in the pan. Then you rub it with those simple spices.
You will know it is ready to flip when it releases easily from the pan. Doesn’t that smell amazing? That crispy outside keeps the inside tender and flaky. Do you prefer your salmon with the skin on or off?
The Magic of the Pan
After you cook the salmon, you use the same pan. All those little browned bits left behind are pure gold. They are packed with flavor. You cook the onion and garlic right in that goodness.
Then you toast the orzo for just a minute. This gives it a nutty taste. This matters because building flavor in layers makes a simple dish taste special. It is a chef’s secret anyone can do.
Bringing It All Together
Watching the spinach wilt into the hot orzo is so satisfying. It goes from a big pile to just the right amount. Then you stir in the lemon juice and Parmesan. The sauce gets so creamy.
Fun fact: The acid in the lemon juice brightens all the other flavors. It makes everything taste fresher. Finally, you nestle the salmon back in. Let it all get warm and cozy together.
What is your favorite way to cook spinach? Do you like it fresh in salads or cooked in dishes like this?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Salmon fillets | 4 | skinless |
| Salt | ½ tsp + ½ tsp | divided use |
| Coarsely ground black pepper | ½ tsp + ½ tsp | divided use, plus more for serving |
| Sweet paprika | 1 tsp | |
| Garlic powder | 1 tsp | |
| Olive oil | 1 tbsp | |
| Unsalted butter | 1 tsp | |
| Yellow onion | 1 | finely chopped |
| Garlic cloves | 3 | minced |
| Dry orzo pasta | 1 cup | |
| Dried thyme | 1 tsp | |
| Low-sodium chicken broth | 3 cups | or vegetable broth |
| Baby spinach | 5 oz | |
| Lemon juice | from ½ lemon | |
| Grated Parmesan | ½ cup | freshly grated preferred |
| Chili flakes | for serving | optional |
My One-Skillet Salmon and Lemon Orzo
This dish always reminds me of my grandson, Leo. He loves a good meal but hates a sink full of pots. So do I. This recipe uses just one pan. It feels so fancy, yet it’s simple enough for a weeknight. The lemon makes everything taste bright and fresh. I think you’ll love it.
Let’s Get Ready
Let’s get everything ready first. Pat your salmon fillets dry with a paper towel. This helps the skin get nice and crispy. Then, rub them all over with the paprika, garlic powder, salt, and pepper. It’s like giving the salmon a cozy spice blanket. I still laugh at that thought.
Instructions
Step 1: Heat the oil and butter in your big skillet. When it’s hot, lay the salmon in gently. You should hear a happy little sizzle. Cook it for a few minutes on each side. You want a pretty golden crust. Then take it out and set it aside on a plate.
Step 2: In that same pan, you’ll now cook the onion and garlic. Doesn’t that smell amazing? It reminds me of my mom’s kitchen. Cook them until they’re soft. Then stir in your dried thyme, salt, and pepper.
Step 3: Now, add the dry orzo. Stir it around for one minute. This little toast makes it taste extra nutty. Pour in all the chicken broth. Bring it to a boil, then turn the heat down to a happy simmer. Let it cook for about 8 minutes. Stir it once in a while.
Step 4: Once the orzo is tender, stir in the baby spinach. It wilts down so fast. (My hard-learned tip: don’t be scared by how much spinach you start with. It shrinks!) Then, mix in the fresh lemon juice and Parmesan cheese. The sauce will get all creamy and wonderful.
Step 5: Time to bring the salmon back home. Nestle the fillets right into the orzo. Let everything get warm together for a few minutes. And you’re done. See? Just one pan. What’s your favorite one-pan meal? Share below!
| Cook Time | 25-30 minutes |
| Total Time | 35-40 minutes |
| Yield | 4 servings |
| Category | Dinner |
Let’s Mix It Up!
Recipes are just a starting point. You can make this dish your own. I love trying new things with it. Here are a few fun twists I’ve tried right in my own kitchen. They are all so simple and tasty.
- The Veggie Lover: Swap the salmon for a can of chickpeas. Just rinse them and add them in with the spinach. It’s so hearty and good.
- The Zesty Spice: Add a big pinch of red chili flakes with the thyme. It gives the whole dish a lovely, warm kick. Perfect for a chilly evening.
- The Spring Garden: Stir in a handful of fresh peas and some chopped dill at the very end. It tastes like sunshine on a plate.
Which one would you try first? Comment below!
Serving It With Style
This dish is a whole meal by itself. But I always think a little something extra is nice. A simple side salad with a light vinaigrette is perfect. It adds a fresh crunch. Some crusty bread is wonderful, too. You can wipe up every last bit of that creamy orzo.
For a drink, a glass of crisp white wine pairs beautifully. My husband always chooses that. For the kids, or for me on a quiet night, I love sparkling water with a squeeze of lemon. It matches the flavors in the meal so well.
Which would you choose tonight?
Keeping Your Skillet Supper Fresh
Let’s talk about keeping this lovely meal for later. Store any leftovers in a sealed container in the fridge. They will be good for up to two days.
You can also freeze it for a busy night. I pack the salmon and orzo in a freezer-safe dish. It reheats beautifully for a quick lunch.
To reheat, add a splash of broth to a skillet. Warm it gently over medium-low heat. This keeps the salmon from drying out.
I once reheated it too fast on the stove. The bottom got a little sticky. A slow warm-up is the secret.
Batch cooking this dish saves you time. It means a good meal is always close by. This matters on days you are just too tired to cook. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your orzo too wet? Just let it simmer a bit longer. The extra liquid will cook right off. I remember when my grandson added the broth too fast.
We just let it bubble for a few more minutes. It turned out perfectly. Getting the sauce right builds your cooking confidence.
Is your salmon sticking to the pan? Make sure your oil and butter are hot. A hot pan gives the salmon a nice crust. This matters because a good sear locks in flavor.
Is the dish not lemony enough for you? You can always add more fresh juice at the end. Taste as you go. Your family will love the bright taste. Which of these problems have you run into before?
Your Quick Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free orzo. It works just the same.
Q: Can I prepare parts of it ahead?
A: You can chop the onion and garlic early. This makes dinner come together so fast.
Q: What if I don’t have spinach?
A: Try chopped kale or even frozen peas. Use what you have in your kitchen.
Q: Can I double this recipe for a crowd?
A: You sure can. Just use a very large skillet for all that orzo.
Q: Any other optional add-ins?
A: A sprinkle of fresh dill is lovely with the lemon. Fun fact: Orzo’s name means “barley” in Italian, because of its shape! Which tip will you try first?
A Note From My Kitchen to Yours
I hope this recipe brings joy to your table. It is a simple, comforting meal. It always makes my kitchen smell wonderful.
I love seeing your kitchen creations. It makes me feel like we are cooking together. Please share your photos with me.
Have you tried this recipe? Tag us on Pinterest! I would be so happy to see it. Happy cooking!
—Olivia Hartwell.
One Skillet Salmon and Lemon Orzo Recipe
Description
A complete, flavorful meal made in one skillet, featuring perfectly seared salmon nestled in a creamy lemon Parmesan orzo with fresh spinach.
Ingredients
4 skinless salmon fillets
1 yellow onion, finely chopped
Instructions
- Begin by preparing the vegetables and seasoning the salmon. Pat the salmon fillets dry, then coat them on all sides with the paprika, garlic powder, salt, and pepper.
- In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Place the salmon in the hot skillet and sear for 3 to 4 minutes on each side until it develops a golden crust and is cooked to your liking. Once done, transfer the salmon to a plate and set it aside.
- Using the same skillet, reduce the heat to medium. Add the chopped onion and minced garlic, sautéing for about 2 minutes until they become soft and aromatic. Mix in the dried thyme, salt, and pepper.
- Add the dry orzo to the skillet and toast it for one minute, stirring constantly. Pour in the chicken broth, bring the mixture to a boil, then lower the heat to a medium-low simmer. Let it cook uncovered for approximately 8 minutes, stirring occasionally, until the orzo is tender and the majority of the liquid has been absorbed.
- Incorporate the baby spinach into the orzo, stirring until it has fully wilted, which should take about 2 minutes. Then, stir in the fresh lemon juice and grated Parmesan cheese until the sauce becomes creamy. If the mixture seems too thick, add a small splash of additional broth to loosen it.
- Gently place the seared salmon fillets back into the skillet, nestling them into the orzo. Allow everything to simmer together for another 2 to 3 minutes until the salmon is heated through.
- Serve the dish immediately, garnished with an extra grind of black pepper and a sprinkle of chili flakes if desired.
Notes
- For the creamiest sauce, use freshly grated Parmesan cheese as it melts better than pre-shredded. You can substitute vegetable broth for a vegetarian version, though the salmon will be omitted.
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