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One Skillet Salmon with Lemon Orzo

Perfectly seared salmon served with creamy Parmesan orzo, fresh spinach, and bright lemon, all cooked in one skillet for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 skinless salmon fillets 5-6 oz each, similar thickness
  • 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 whole yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup dry orzo pasta uncooked
  • 1 teaspoon dried thyme
  • 3 cups low sodium chicken broth plus extra if needed
  • 5 ounces baby spinach about 5 packed cups
  • 1/2 whole lemon juiced (1-2 tablespoons)
  • 1/2 cup grated Parmesan cheese freshly grated recommended
  • Freshly ground black pepper for serving
  • Chili flakes optional for serving

Equipment

  • Large nonstick skillet (11-inch recommended)
  • spatula
  • wooden spoon
  • Meat thermometer

Method
 

  1. Complete all prep: grate Parmesan, finely chop onion, mince garlic. Pat salmon fillets completely dry with paper towels. Season both sides with garlic powder, paprika, and 1/2 teaspoon each of salt and pepper.
  2. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Once butter melts and foaming subsides, add salmon fillets. Sear undisturbed for 3-4 minutes per side until golden-brown. Remove and set aside. Don't wipe out the skillet.
  3. Reduce heat to medium. Add onion and garlic to the same skillet. Cook, stirring frequently, until soft and fragrant, about 2 minutes. Stir in dried thyme and remaining 1/2 teaspoon each of salt and pepper.
  4. Add dry orzo to the skillet and toast for 1 minute, stirring constantly. Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer.
  5. Cook orzo uncovered for about 8 minutes, stirring occasionally to prevent sticking, until tender but slightly firm with most liquid absorbed. If it starts to look dry before orzo is tender, add broth in 1/4 cup increments.
  6. Add baby spinach in handfuls, stirring until each addition wilts, about 2 minutes total. Stir in lemon juice and freshly grated Parmesan. If orzo seems too thick, add broth 1/4 cup at a time until creamy. Taste and adjust salt.
  7. Nestle seared salmon fillets back into the skillet, gently pressing into the orzo. Reduce heat to low and simmer together for 2-3 minutes until salmon reaches 145°F internal temperature.
  8. Remove from heat. Top with freshly ground black pepper and chili flakes if desired. Serve immediately while hot and creamy.

Notes

Storage: Store in airtight container in refrigerator for up to 2-3 days. Orzo will thicken as it sits.
Reheating: Add 2-3 tablespoons chicken broth per serving when reheating. Heat gently on stovetop over medium-low heat or microwave on medium power, stirring occasionally. Add fresh lemon juice after reheating.
Not recommended for freezing: Orzo texture degrades and salmon can become dry when frozen.
Make-Ahead: Can sear salmon up to 30 minutes ahead and keep warm. Cook orzo just before serving.
Substitutions: Cod, halibut, or sea bass work instead of salmon. Skin-on salmon is fine (sear skin-side first). Vegetable broth can replace chicken broth. Add white wine (1/4 cup) after toasting orzo for extra depth.
Variations: Add sun-dried tomatoes, roasted red peppers, or cherry tomatoes with spinach. Stir in peas or green beans. Use Dijon mustard with Parmesan for tanginess. Replace half the Parmesan with feta for Mediterranean flavor.
Tips: Pat salmon completely dry for best sear. Don't move salmon while searing. Toast orzo before adding liquid. Stir occasionally to prevent sticking. Use freshly grated Parmesan. Add broth as needed for creamy consistency. Serve immediately for best texture.