Weeknights are a constant battle between wanting a delicious and healthy meal and the ever-present urge to crawl into pajamas and order takeout.

If you’re looking for an easy dinner that feels special but comes together fast, this One Skillet Salmon with Lemon Orzo is the answer.

Everything cooks in a single pan, so you get juicy, perfectly seared salmon and creamy, lemony orzo with hardly any cleanup. 

High in protein and packed with fresh flavors and healthy ingredients, this dish is a great way to enjoy a restaurant-quality meal at home, ready in about 30 minutes.

This recipe is perfect for busy weeknights or when you want a healthy, satisfying meal without a lot of fuss.

Why You’ll Love This One-Skillet Salmon with Lemon Orzo

This one-skillet salmon with lemon orzo is a delicious and easy-to-make dish that’s perfect for any occasion.  I love how the bright lemon flavor complements the rich salmon.

The orzo is the perfect vehicle for soaking up all the delicious sauce. And the spinach adds a touch of freshness and color. This dish is a crowd-pleaser, and it’s sure to become a new family favorite.

Here are a few reasons why you’ll love this recipe:

• Easy to make: This dish can be made in one skillet, making cleanup a breeze.
• Quick and healthy: This meal is ready in 30 minutes or less.
• Versatile: You can customize this recipe by adding different vegetables or proteins.
• Delicious: The combination of flavors is simply divine.

I hope you enjoy this recipe as much as I do!

What You’ll Need

Salmon Fillets:

I always opt for fresh salmon fillets for this recipe. The flaky texture and rich flavor are unmatched. Plus, they cook up beautifully in the skillet, developing a crispy skin that adds a delightful crunch to each bite. 

Orzo Pasta:

Orzo pasta is a fun and versatile ingredient. It cooks quickly and has a slightly chewy texture that holds up well to the lemon sauce. I love how it absorbs the flavors of the dish and adds a satisfying element to the meal.

Spinach:

Fresh spinach adds a vibrant green color and a touch of freshness to the dish. It’s also packed with nutrients, making it a healthy and delicious addition.

Lemon:

Lemon is the secret ingredient to this dish. It adds a bright, citrusy flavor that cuts through the richness of the salmon. I always squeeze fresh lemon juice over the dish just before serving to ensure maximum flavor.

Garlic

Parmesan Cheese:

A sprinkle of Parmesan cheese adds a salty, umami flavor that elevates the dish to new heights. It also adds a creamy texture that complements the flaky salmon and the al dente orzo. 

Vegetable or Chicken Cube

For the Salmon:

• 4 salmon fillets (skinless or skin-on)
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• Zest and juice of ½ lemon

For the Orzo:

• 1 tablespoon olive oil
• 1 teaspoon unsalted butter
• 1 small yellow onion, finely chopped
• 2–3 cloves garlic, minced
• 1 cup dry orzo pasta
• 1 teaspoon dried thyme
• 3 cups hot water
• 5 ounces baby spinach
• Juice from ½ lemon (plus zest, optional)
• ½ cup grated Parmesan cheese
• Freshly ground black pepper, to serve
• Red chili flakes, to serve (optional)

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Directions

• Marinate the Salmon: Pat the salmon fillets dry. In a small bowl, mix the minced garlic, lemon zest, lemon juice, ½ teaspoon salt, and ½ teaspoon black pepper. Rub this mixture evenly over both sides of the salmon. Let it marinate for 30 minutes to 1 hour.
• Boil the Orzo:
  Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (usually 7–9 minutes). Drain and set aside.
• Sear the Salmon: Heat 1 tablespoon olive oil and 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add the salmon fillets and sear for 3–4 minutes per side, until golden and nearly cooked through. Remove the salmon from the skillet and set aside.
  
  
• Prepare the Orzo Base:
  In the same skillet, add a splash more olive oil if needed. Add the chopped onion and cook for 2 minutes until softened. Stir in the minced garlic and dried thyme, cooking until fragrant (about 1 minute).
• Combine Orzo and Spinach:
  Lower the heat to medium. Add the drained orzo to the skillet with the onions and garlic. Stir in the spinach and cook, stirring, until wilted (about 2 minutes).
• Finish the Orzo:
  Stir in the lemon juice, lemon zest (if using), and grated Parmesan. Mix until creamy and well combined. Taste and adjust salt and pepper as needed. If the orzo seems dry, add a splash of water or a drizzle of olive oil.
• Combine and Serve:
  Return the seared salmon fillets to the skillet, nestling them on top of the orzo. Warm everything together for 2–3 minutes, or until the salmon is heated through and cooked to your liking.
  
  
• Garnish:
  Serve hot, garnished with extra lemon wedges, parsley, and a sprinkle of red chili flakes if desired.

Chef’s Notes

Tip # 1: Don’t Overcook the Salmon: 

It’s important to cook the salmon just until it’s flaky and cooked through. Overcooking can make the salmon dry and tough. 

Tip # 2: Use High-Quality Ingredients 

Use fresh, high-quality ingredients to make the best possible dish. 

Tip # 3: Adjust the Lemon

If you like a more lemony flavor, add more lemon juice to the dish. 

Tip # 4: Experiment with Different Herbs 

Try adding different herbs, such as dill or thyme, to the dish. 

Tip # 5: Serve Immediately 

This dish is best served immediately, while the salmon and orzo are still hot.

FAQs

One Skillet Salmon with Lemon Orzo

The pan-seared salmon is crispy on the outside and perfectly flaky on the inside, while the orzo is cooked to al dente and coated in a light and tangy lemon sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch

Cuisine American

Servings 4 servings

Ingredients

  

• 1 pound salmon fillets
• 1 cup orzo pasta
• 1 cup fresh spinach
• 1 lemon zested and juiced
• 2 cloves garlic minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

 

• Cook the orzo according to package directions. Drain and set aside.
• Season the salmon with salt, pepper, and lemon juice.
• Heat olive oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes per side, or until cooked through. Remove the salmon from the skillet and set aside.
• Add the spinach to the skillet and cook until wilted.
• Add the cooked orzo to the skillet and toss to combine with the spinach.
• Return the salmon to the skillet and squeeze lemon juice over the top.
• Sprinkle with Parmesan cheese and serve immediately.

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