This easy one-skillet salmon dish with lemony orzo is a real winner! It’s quick to make and brings together juicy salmon and zesty orzo in a single pan.
I love how everything cooks together perfectly—it’s like a little flavor party! Plus, you only have one pan to wash—who doesn’t appreciate that? 🎉
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this dish. If you can’t find it, feel free to use frozen salmon; just make sure to thaw it properly before cooking. You can substitute it with chicken or shrimp if desired.
Orzo: Orzo gives a nice texture, but if you don’t have it, you can use other small pasta shapes like quinoa, rice, or even couscous. Each will change the dish’s feel a bit but still taste great!
Spinach: Baby spinach adds color and nutrition. You can swap it with kale or Swiss chard for a different flavor. If you want something quicker, frozen spinach works too—just thaw and squeeze out the excess water before adding.
Chicken Broth: I prefer low-sodium broth to control flavor. Vegetable broth works if you want a lighter taste or if making this dish vegetarian.
How Do I Get That Salmon Perfectly Cooked?
Cooking salmon just right can be tricky! You want it flaky and not overcooked. Here’s how:
- Patting the salmon dry helps it get that beautiful golden crust. Don’t skip this step!
- Heat your skillet enough to ensure the salmon sears when added. Medium-high heat is typically ideal.
- Cook each side without moving it, letting it develop that crust. About 3-4 minutes on one side and 2 minutes after flipping often does the trick.
- To check doneness, salmon should easily flake with a fork and be slightly translucent in the center. Remember, it will continue to cook a bit after it’s removed from heat!
Easy One Skillet Salmon with Lemon Orzo
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 1/2 cups orzo pasta
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth or vegetable broth
- 1 cup water
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups fresh baby spinach leaves
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This delightful meal will take you about 30 minutes total. This includes around 10 minutes for prep work and about 20 minutes for cooking. Quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps them cook evenly and get that lovely crust! Season both sides generously with salt and pepper for flavor.
2. Cook the Salmon:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once it’s hot, add the salmon fillets carefully. Let them cook without moving for about 3-4 minutes until you see a beautiful golden crust forming.
3. Flip and Remove:
After the first side is done, flip the salmon and cook for another 2 minutes on the other side. Once cooked through, remove the salmon from the skillet, and set it aside on a plate.
4. Make the Base:
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant—this will get your kitchen smelling amazing!
5. Toast the Orzo:
Add the orzo pasta into the skillet and give it a quick stir. Sauté for 1 to 2 minutes, stirring frequently, until the orzo is lightly toasted. This adds great flavor!
6. Add Liquid:
Pour in the chicken broth and water, stirring to combine everything. Bring the mixture to a gentle boil.
7. Cook the Orzo:
Reduce the heat to a simmer and cook uncovered for about 8-10 minutes. Stir occasionally, until the orzo is tender and most of the liquid is absorbed.
8. Add Flavor:
Stir in the lemon zest, lemon juice, optional red pepper flakes, fresh spinach, and Parmesan cheese. Cook for an additional 1-2 minutes until the spinach wilts beautifully.
9. Combine Salmon and Orzo:
Carefully nestle the cooked salmon fillets back into the skillet among the orzo. Cover with a lid and cook for another 2-3 minutes to reheat the salmon and let flavors meld together.
10. Final Touch:
Taste the orzo and adjust seasoning with more salt and pepper if needed. It should be packed with flavor.
11. Serve and Enjoy:
Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if you like. Enjoy this delicious and vibrant dish with your family or friends!
This easy one-skillet salmon with lemon orzo is not just quick to prepare, but it’s also a delightful meal that makes clean-up a breeze. Perfect for any night of the week!
Frequently Asked Questions (FAQ)
Can I Use Frozen Salmon Instead of Fresh?
Absolutely! Frozen salmon works well in this recipe. Just ensure it’s completely thawed before cooking. You can thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quicker option.
Can I Make This Recipe Dairy-Free?
Yes! To make this dish dairy-free, simply omit the Parmesan cheese or substitute it with a dairy-free cheese alternative. You can also add a splash of olive oil or nutritional yeast for a richer flavor without the dairy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to keep the orzo moist.
What Can I Substitute for Orzo?
If you don’t have orzo, you can substitute it with other small pasta shapes such as ditalini, couscous, or even quinoa. Just keep in mind that cooking times may vary slightly, so check the package directions!
Feel free to reach out if you have more questions or need tips while preparing this delicious one-skillet salmon with lemon orzo! Enjoy!
