Description
A quick and delicious one-skillet dish combining salmon, lemon, and orzo pasta, perfect for busy weeknights.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 1/2 cups chicken or vegetable broth
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cups fresh baby spinach
- 1/4 cup Parmesan cheese, grated (optional)
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
Instructions
- Season the salmon fillets with salt, black pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 4-5 minutes per side until golden and cooked through. Remove the salmon and set aside.
- In the same skillet, melt the butter and add the minced garlic. Sauté for 1 minute until fragrant.
- Add the orzo and stir to coat in the butter and garlic. Pour in the broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally, until the orzo is tender and creamy.
- Stir in the baby spinach until wilted, then mix in Parmesan cheese if using. Season with salt and pepper to taste.
- Return the salmon fillets to the skillet, placing them over the lemon orzo. Garnish with fresh parsley and lemon slices. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg