Some nights call for a dinner that feels a little fancy… but behaves like sweatpants. Enter this One Skillet Salmon with Lemon Orzo. It’s the kind of meal that looks impressive, tastes incredible, and somehow only dirties one pan. Yes, really. Minimal cleanup is the real love language, IMO.
Picture this: perfectly pan-seared salmon with a golden, crispy edge, nestled into tender orzo that soaks up bright lemon juice, savory Parmesan, and all those delicious juices from the fish. Toss in a handful of fresh spinach and suddenly you’ve got color, flavor, and a built-in veggie moment. It’s one of those One Pot Dinners Easy Healthy enough for weeknights but special enough to serve when company’s coming.
And can we talk about that lemony kick? It wakes everything up. The creamy orzo balances the zing, the spinach keeps things fresh, and the Parmesan ties it all together. It’s basically sunshine in a skillet. No wonder it lands on so many Summer Dinner Recipes Salmon lists.
Busy schedule? This beauty is ready in 30 minutes. That’s faster than debating takeout. It fits right in with your favorite Dinner Summer Recipes rotation and even works as a Healthy Birthday Dinner when you want something light but celebratory. Who says salmon can’t party?
Looking for Dinner Recipes Orzo that don’t feel heavy? This one delivers. Wondering about the Best Sides With Salmon? Honestly, you might not need any. The orzo and spinach make it one of those rare Salmon Dinners With Sides built right in. Still, a crisp salad or grilled veggies slide in nicely if you’re feeding a crowd.
Exploring new Ways To Eat Salmon? Start here. This skillet proves that simple ingredients, a squeeze of lemon, and one pan can turn an ordinary evening into something seriously delicious.
One Skillet Salmon with Lemon Orzo - Easy Healthy Summer Dinner Recipe
Ingredients
- 4 salmon fillets, skin removed
- 1 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup uncooked orzo
- 1 teaspoon dried thyme
- 3 cups low-sodium chicken broth
- 5 ounces fresh baby spinach
- Juice of half a lemon
- ½ cup freshly grated Parmesan cheese
- Extra black pepper, for garnish
- Red chili flakes, for garnish
Instructions
Start by prepping everything so cooking goes smoothly. Grate the Parmesan, finely dice the onion, and mince the garlic. Pat the salmon dry with paper towels to help it sear properly. Season both sides with the garlic powder, paprika, and half of the salt and pepper.
Place a large nonstick skillet over medium-high heat. Add the olive oil and butter. Once hot, lay the salmon in the pan and cook for about 3 to 4 minutes per side, until nicely golden. Transfer the salmon to a plate and set aside.
Lower the heat to medium. Add the chopped onion and garlic to the same pan. Sauté for about 2 minutes, until softened and aromatic. Stir in the dried thyme along with the remaining salt and pepper. Add the dry orzo and cook briefly, about 1 minute, stirring to lightly toast it.
Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Let the orzo cook uncovered for around 8 minutes, stirring occasionally so it doesn’t stick, until it’s nearly tender and most of the liquid has absorbed.
Add the spinach and cook for another 2 minutes, just until wilted. Stir in the lemon juice and Parmesan. If the mixture seems too thick, splash in a little extra broth. Taste and adjust seasoning as needed.
Nestle the salmon back into the skillet. Let it simmer for 2 to 3 minutes, just until heated through.
Finish with a sprinkle of freshly cracked black pepper and chili flakes before serving.
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