This easy one-skillet salmon with lemon orzo brings a burst of flavor to your table! The tender salmon cooks perfectly alongside the zesty orzo for a yummy, quick dinner.
I love how everything happens in one pan—less mess for me! Plus, the lemon adds a fresh twist that makes this meal feel special. You’ll be hooked after the first bite! 🎣
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If you can’t find it, you can use trout or even chicken breasts for a different flavor profile. Just adjust cooking time as chicken needs longer to cook through.
Orzo: This tiny pasta cooks quickly and works well with the salmon. If you don’t have orzo, try using rice or quinoa as a substitution. Just keep an eye on the cooking times!
Spinach: Baby spinach adds a nice color and nutrition. If you want to mix it up, kale or arugula can work as alternatives. Just remember that kale takes a bit longer to wilt.
Broth: I like using low-sodium chicken or vegetable broth for the cooking liquid. You can easily swap it for water with a sprinkle of seasoning if broth is not on hand.
Lemon: A fresh lemon brightens the dish. If you don’t have one, a splash of lemon juice from a bottle will do in a pinch, but fresh is best.
How Do You Get Salmon Perfectly Cooked?
Cooking salmon just right can be tricky, but it’s all about timing and heat. Here are some tips to nail it:
- Start with dry salmon fillets. Pat them well with paper towels so they sear nicely.
- Heat your skillet to medium-high before adding the oil. This helps create a beautiful crust.
- Cook the salmon skin-side down first (if it has skin) for a few minutes, then flip. Aim for 3-4 minutes on each side.
- Look for an opaque center. It should flake easily with a fork when done!
With these tips, you’ll get that delicious, flaky salmon every time!
Easy One Skillet Salmon with Lemon Orzo
Ingredients You’ll Need:
- 4 salmon fillets (about 6 ounces each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth or vegetable broth
- 1 cup water
- 1/2 teaspoon dried oregano
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 2 cups fresh baby spinach
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons grated Parmesan cheese (optional)
- Freshly ground black pepper, to finish
How Much Time Will You Need?
This recipe takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking. You’ll love how quickly and easily this dish comes together, making it perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps achieve a nice sear. Generously season both sides with salt and freshly ground black pepper for flavor.
2. Sear the Salmon:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Carefully place the salmon fillets in the skillet and cook for about 3-4 minutes on each side. Look for a beautiful golden crust, and ensure the center is opaque. Once done, remove the salmon from the skillet and set it aside.
3. Sauté Garlic:
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant—be careful not to let it brown!
4. Cook Orzo:
Next, stir in the uncooked orzo, coating it with the oil and garlic. Pour in the chicken broth and water, then sprinkle in the dried oregano, lemon zest, and lemon juice. Season this mixture with salt and pepper. Give it a nice stir to combine everything.
5. Simmer:
Bring the mixture to a gentle simmer. Cover the skillet with a lid and let it cook for about 8-10 minutes. Stir occasionally until the orzo is tender and most of the liquid has been absorbed.
6. Add Spinach and Finish:
Gently fold in the fresh baby spinach and red pepper flakes if you’re looking for a bit of heat. Cook for an additional 1-2 minutes, just until the spinach is wilted and bright.
7. Return Salmon:
Now, nestle the cooked salmon fillets back into the skillet on top of the orzo. Allow everything to warm together for another minute or two, ensuring the salmon is heated through.
8. Serve:
Finally, serving time! Sprinkle the dish with grated Parmesan cheese if you like and finish with a crack of fresh black pepper. Serve warm and enjoy the delightful flavors of your easy one skillet salmon with lemon orzo!
This dish seamlessly combines the rich taste of seared salmon with the fresh, zesty notes of lemon and tender orzo, all cooked right in one pan for a simple yet impressive meal. Enjoy!
FAQ for Easy One Skillet Salmon with Lemon Orzo
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to thaw it completely in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Pat it dry before cooking to help it sear properly.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, substitute the orzo with a gluten-free pasta or rice. Adjust the cooking time according to the package instructions for the pasta or rice you choose.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prep the salmon and cook the orzo in advance, then store it in the fridge for up to 2 days. Just reheat gently in the skillet, adding a splash of water or broth to keep it moist.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet or in the microwave, stirring occasionally to ensure even heating.
