Description
A complete dinner in one pan, this dish pairs flaky salmon with creamy lemony orzo and tender spinach. It’s comforting, zesty, and packed with flavor—all while keeping cleanup to a minimum. A fresh squeeze of lemon and a sprinkle of Parmesan take it over the top for a weeknight meal that feels like a special occasion.
Ingredients
4 skinless salmon fillets
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, to serve
Chili flakes, optional for serving
Instructions
Season & Cook Salmon
Rub salmon with ½ tsp salt, ½ tsp pepper, paprika, and garlic powder.
In a large skillet, heat olive oil over medium heat. Cook salmon 3–4 minutes per side until golden and cooked through. Remove and set aside.
Make the Orzo
In the same skillet, melt butter. Add onion and garlic; sauté until soft (about 3–4 minutes).
Stir in orzo and thyme; toast 1 minute.
Pour in chicken broth. Bring to a simmer, cover, and cook 8–10 minutes until orzo is tender, stirring occasionally.
Finish the Dish
Stir in spinach until wilted. Add lemon juice and Parmesan. Adjust seasoning to taste.
Return salmon to skillet to warm. Garnish with black pepper and chili flakes if desired.
Notes
Bright, creamy, and brimming with flavor—this one-pan meal is a keeper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480 per serving
- Sugar: 2g per serving
- Fat: 26g per serving
- Carbohydrates: 28g per serving
- Fiber: 3g per serving
- Protein: 36g per serving