Description
A quick and flavorful one-pan meal featuring seared salmon and zesty lemon orzo, perfect for busy weeknight dinners.
Ingredients
Scale
- 4 skinless salmon fillets
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low-sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper (for serving)
Instructions
- Season the salmon: Pat dry the salmon fillets and season both sides with ½ tsp salt, ½ tsp black pepper, paprika, and garlic powder.
- Sear the fillets: In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add salmon and sear for 4–5 minutes until golden, then flip and cook for another 2-3 minutes until done. Remove from skillet.
- Sauté the veggies: In the same skillet, add chopped onions and sauté for 3-4 minutes. Stir in minced garlic and cook for an additional minute.
- Cook the orzo: Add dry orzo, stirring constantly for 2 minutes. Add thyme and chicken broth, bring to a simmer and cook for 10-12 minutes until orzo is al dente.
- Add the finishing touches: Fold in baby spinach and lemon juice, then stir in grated Parmesan until smooth.
- Crown the dish: Place the seared salmon back in the skillet and let everything reheat together for a minute.
Notes
For a zesty finish, squeeze a little extra lemon juice over the fish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 60mg
Keywords: salmon, orzo, one-pan meal, quick dinner, Mediterranean