Description
Savor the flavors of Skillet Salmon with Lemon Orzo, featuring seared salmon fillets atop zesty orzo pasta mixed with cherry tomatoes and fresh spinach. This quick and nutritious dish is perfect for a weeknight dinner, delivering a burst of flavor in every bite.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 lemon (zested and juiced)
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them.
- Gently flip the salmon fillets and cook for an additional 3-4 minutes, or until cooked to your desired doneness (145°F/63°C).
- Remove the salmon from the skillet and cover loosely with foil to keep warm.
- In the same skillet, add the orzo pasta and toast for 1-2 minutes, stirring frequently.
- Pour in the vegetable or chicken broth and bring to a boil, scraping up any brown bits from the bottom of the skillet.
- Reduce heat to low, cover, and let the orzo simmer for 10-12 minutes, or until tender and most of the liquid is absorbed, stirring occasionally.
- Stir in the lemon zest, lemon juice, cherry tomatoes, and baby spinach. The heat will wilt the spinach and warm the tomatoes.
- Add the butter and chopped parsley, stirring until well combined. Adjust seasoning with salt and pepper if needed.
- To serve, spoon a generous portion of the lemon orzo onto each plate and top with a salmon fillet, skin-side up.
- Drizzle with additional lemon juice and sprinkle with more parsley if desired.
Notes
- This dish pairs well with a simple green salad or steamed vegetables.
- Leftover orzo can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes