Skillet Salmon with Lemon Parmesan Orzo (Print-Friendly Version)

Seared salmon rests while orzo cooks in broth with onion and garlic. Spinach, Parmesan and lemon finish the pasta before the fish returns briefly to the skillet. This method starts with dry orzo and uses the broth as its cooking liquid.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 4 skinless salmon fillets

02 - 1 tsp salt, divided

03 - 1 tsp coarsely ground black pepper, divided

04 - 1 tsp sweet paprika

05 - 1 tsp garlic powder

06 - 1 tbsp olive oil

07 - 1 tsp unsalted butter

→ Vegetables and Orzo

08 - 1 yellow onion, finely chopped

09 - 3 garlic cloves, minced

10 - 1 cup dry orzo pasta

11 - 1 tsp dried thyme

12 - 3 cups low-sodium chicken broth

13 - 5 oz baby spinach

→ Final Touches

14 - Juice from ½ lemon

15 - ½ cup grated Parmesan

16 - Freshly ground black pepper, for serving

17 - Chili flakes, for serving

# How to Make It:

01 - Season salmon with half the salt and pepper plus paprika and garlic powder.

02 - Heat olive oil in a wide skillet and sear the skinless fillets, turning carefully.

03 - Check the thick centers reach 145°F and move the fish to a clean plate. Lower heat and melt the butter.

04 - Cook onion until softened, then add garlic briefly.

05 - Stir in dry orzo and thyme for one to two minutes. Add broth and simmer, stirring occasionally and checking tenderness from eight to ten minutes.

06 - Continue as needed, adding a little hot water only if the pan dries.

07 - Wilt spinach into the tender orzo, then reduce heat and stir in Parmesan and lemon juice. Taste for seasoning and return the salmon briefly to warm before serving with optional pepper or chili flakes.

# Extra Suggestions:

01 - Yes, the supplied ingredient list specifies skinless fillets.

02 - Use half the listed salt and pepper for the fish, then add the remainder to the orzo only after tasting.

03 - Stir occasionally as it simmers so grains do not stick to the pan base. The cup of orzo is measured dry and toasts in the skillet before the broth is added. Stir along the bottom during simmering so the small pasta does not collect in one spot. If the pan dries before the orzo becomes tender, add a little hot water and continue checking; do not add the salmon early to compensate. Cook the salmon to 145°F, set it aside, and return it only to warm through after the orzo is ready. Stir in Parmesan over gentle heat and add lemon at the end. The salt is divided between fish and pasta, so account for the saltiness of the broth.

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