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.

ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here

# 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.

Return