This one-skillet meal is a breeze! Juicy salmon pairs perfectly with bright, lemony orzo that’s both easy to make and clean up. It’s healthy and colorful!
I love that everything cooks in just one pan. Less mess and more time to enjoy your meal! Plus, who can resist that zesty lemon kick? It’s like a sunny day on a plate! ☀️
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of this dish, providing rich flavor and healthy omega-3s. If salmon isn’t available, you can substitute with trout or even chicken breasts for a different protein option.
Orzo: This rice-shaped pasta cooks quickly and absorbs flavors well. If you don’t have orzo, feel free to use any small pasta shape like couscous, baby shells, or even quinoa for a gluten-free option.
Chicken Broth: Low-sodium chicken broth gives a nice depth of flavor. You can swap it with vegetable broth if you’re looking for a vegetarian version, or even water in a pinch, though it may not be as flavorful.
Garlic: Freshly minced garlic adds a punch of flavor. If you’re short on fresh garlic, garlic powder can work. Use about 1/4 teaspoon for each clove.
Spinach: Fresh baby spinach wilts beautifully in the orzo. You can use kale or Swiss chard as alternatives, just note that they may take a little longer to wilt.
What’s the Best Way to Cook Salmon in a Skillet?
Cooking salmon in a skillet can be tricky if you’re not sure about timing. The secret is to use medium-high heat and not to rush it. Follow these simple steps:
- Start with a hot skillet and use enough oil to prevent sticking.
- Place the salmon skin-side down (if it has skin) and cook for 3-4 minutes without moving it. This helps create a nice crust.
- Flip the salmon gently with a spatula and cook for another 3-4 minutes until it’s cooked through or opaque in the center.
Always check for doneness by flaking the fish with a fork; it should easily separate and look slightly pink in the center.
How to Make Easy One Skillet Salmon with Lemon Orzo
Ingredients You’ll Need:
- 4 salmon fillets (skin removed, about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth (or vegetable broth)
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- 2 cups fresh baby spinach, roughly chopped
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend a short time prepping the ingredients and then about 20 minutes cooking everything together in one skillet. Perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Salmon:
Season the salmon fillets generously with salt and pepper on both sides. This will enhance the flavor of the fish.
2. Cook the Salmon:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets carefully. Cook for about 3-4 minutes on each side until they are golden brown and just cooked through. Then, remove the salmon from the skillet and set aside on a plate.
3. Add Garlic and Spices:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and the crushed red pepper flakes (if you like some heat). Sauté for about 30 seconds until you can smell the garlic cooking—just don’t let it burn!
4. Toast the Orzo:
Add the orzo pasta to the skillet and stir it well to coat it in the garlic oil. Toast the orzo for 1-2 minutes until it becomes slightly golden. This helps to enhance the flavor of the pasta.
5. Cook the Orzo:
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer. Cook uncovered, stirring occasionally, for about 8-10 minutes, until the orzo is tender and most of the liquid is absorbed.
6. Mix in Lemon and Spinach:
Once the orzo is ready, stir in the lemon zest, lemon juice, and the chopped spinach. Cook for an additional 1-2 minutes until the spinach has wilted down and everything is combined well.
7. Add Cheese:
Stir in the grated Parmesan cheese until it melts into the orzo, creating a creamy texture. Taste it and adjust the seasoning with more salt and pepper if needed.
8. Combine Salmon and Orzo:
Return the cooked salmon fillets to the skillet, gently nestling them into the orzo mixture. Cover the skillet and allow everything to heat together for another 1-2 minutes, warming up the salmon.
9. Serve and Enjoy:
Garnish your dish with chopped fresh parsley and some extra Parmesan cheese if you like. Serve warm and enjoy this bright, flavorful, and easy all-in-one skillet dinner!
Happy cooking!
FAQ for Easy One Skillet Salmon with Lemon Orzo
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight or in a sealed bag submerged in cold water before cooking. Pat it dry with paper towels to remove excess moisture before seasoning and cooking.
What Can I Substitute for Orzo?
If you don’t have orzo, you can substitute it with any small pasta shape like couscous, small shells, or even quinoa for a gluten-free option. Keep in mind that cooking times may vary, so check for doneness accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently in the microwave or on the stovetop, adding a splash of broth to loosen the dish if needed.
Can I Make This Dish in Advance?
This dish is best enjoyed fresh, but you can prepare the orzo and the sauce ahead of time and then heat it up when you’re ready to add the salmon. Just cook the salmon fresh right before serving for the best texture and flavor!
