Name: One Skillet Salmon with Lemon Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 skinless salmon fillets (about 6 oz each, patted dry); 1 tsp salt (divided); 1 tsp black pepper (divided); 1 tsp sweet paprika; 1 tsp garlic powder; 1 tbsp olive oil; 1 tsp unsalted butter; 1 yellow onion (finely chopped); 3 garlic cloves (minced); 1 cup dry orzo pasta; 1 tsp dried thyme; 3 cups low-sodium chicken broth; 5 oz baby spinach; 0.5 lemon (juiced (about 2 tbsp)); 0.5 cup freshly grated Parmesan cheese

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Last week, I was staring down a chaotic evening with kids’ homework piling up and zero energy for a big kitchen cleanup. That’s when I remembered this One Skillet Salmon with Lemon Orzo I’d made a few times before. One pan, 30 minutes, and boom – dinner that feels fancy but isn’t fussy. The salmon gets that perfect crispy edge, while the orzo soaks up all the garlicky, lemony goodness, turning creamy with a handful of Parmesan. I love how the spinach wilts right in, adding this fresh pop without extra work. It’s become my go-to for those nights when I want something bright and satisfying, not heavy takeout. Trust me, even my picky eater asks for seconds.

There’s something magical about meals like this. The lemon cuts through the richness just right, making every bite feel light yet comforting. I’ve tweaked it over time based on what I have in the fridge, but the core stays simple. Ready to try it?

Ingredients for One Skillet Salmon with Lemon Orzo

Gathering everything takes about 10 minutes. I always pat the salmon dry for that golden sear – it’s a game-changer.

4 skinless salmon fillets (about 6 oz each), patted dry
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon unsalted butter
1 yellow onion, finely chopped
3 garlic cloves, minced
1 cup dry orzo pasta
1 teaspoon dried thyme
3 cups low-sodium chicken broth (or vegetable broth)
5 ounces baby spinach
Juice of ½ lemon (about 2 tablespoons)
½ cup freshly grated Parmesan cheese
Freshly ground black pepper and chili flakes, for serving

How to Make One Skillet Salmon with Lemon Orzo

Start with the salmon because that fond in the pan is pure flavor gold. Heat your largest nonstick skillet over medium-high. Mix the oil and butter – the butter browns beautifully without burning.

Season salmon on both sides with ½ teaspoon each salt and pepper, plus paprika and garlic powder.
Add oil and butter to the hot skillet. Sear salmon 3-4 minutes per side until golden and cooked to medium (internal 145°F). Remove to a plate.
Lower heat to medium. Add onion and garlic; cook 2 minutes until soft and fragrant.
Stir in thyme, remaining salt and pepper. Add orzo and toast 1 minute, stirring.
Pour in broth; bring to boil. Reduce to simmer, cook uncovered 8 minutes, stirring occasionally, until orzo is al dente and liquid mostly absorbed.
Stir in spinach until wilted (1-2 minutes). Add lemon juice and Parmesan; stir until creamy. Add a splash more broth if too thick.
Nestle salmon back in. Simmer 2-3 minutes to warm through. Taste – adjust salt if needed.
Serve hot with extra pepper, chili flakes, and lemon wedges.

The whole kitchen smells like a coastal vacation. That creamy orzo clings to the fork, with tender salmon flaking perfectly.

Look at that glossy finish – pure comfort in a skillet. Now, let’s amp it up with some extras I’ve learned along the way.

Pro Tips for Perfect One Skillet Salmon with Lemon Orzo

Use room-temp salmon for even cooking; cold straight from fridge steams unevenly.
Freshly grate Parmesan – pre-shredded has starch that makes it grainy.
Don’t skip toasting the orzo; it adds nutty depth.
If orzo sticks, more broth! Aim for risotto-like creaminess.
Medium-high sear is key for crispy skin (if using skin-on).

Variations on One Skillet Salmon with Lemon Orzo

This base is so flexible. Once, I swapped spinach for kale and it was hearty. Shrimp works great too for a surf-and-turf vibe.

Shrimp version: Use peeled shrimp instead of salmon; cook 2 minutes per side.
Chicken swap: Diced chicken thighs, browned first.
Med-style: Add feta, cherry tomatoes, olives instead of spinach.
Extra veggies: Peas, broccoli, or artichokes wilt in at the end.
Creamier: Splash of white wine after onions, reduce before orzo.

Troubleshooting One Skillet Salmon with Lemon Orzo

Orzo too dry? Add broth ¼ cup at a time; simmer longer.
Salmon overcooked? Err on under; it finishes in the orzo.
Not lemony enough? Zest half the lemon in too.
Sauce separates? Low heat and constant stir at end.
Too salty? Low-sodium broth and taste before Parmesan.

Ingredient Substitutions

No salmon? No problem. Keep the lemon orzo shining.

Salmon: Tofu, shrimp, or chicken breasts.
Orzo: Small pasta like ditalini or couscous (adjust liquid).
Chicken broth: Veggie or fish stock.
Parmesan: Pecorino or nutritional yeast for dairy-free.
Spinach: Arugula, kale, or frozen peas.
Lemon: Lime for a twist.

Storage and Serving Suggestions

Leftovers? Fridge in airtight container up to 2 days – reheats beautifully with a splash of broth. Freezer up to 1 month; thaw overnight. Serves 4; pair with crusty bread, simple green salad, or roasted asparagus. Great for meal prep lunches too.

Frequently Asked Questions

Can I use skin-on salmon?

Absolutely! Sear skin-side down first for extra crispiness. It adds flavor.

Is One Skillet Salmon with Lemon Orzo gluten-free?

Swap orzo for gluten-free version; check broth labels.

How spicy is it?

Mild; chili flakes are optional for heat.

Can I make it dairy-free?

Skip Parmesan or use vegan alternative; still creamy from orzo starch.

What’s the best pan?

12-inch nonstick or cast iron; wide enough for everything.

How many calories per serving?

About 500 calories; high protein, balanced carbs.

Can I double the recipe?

Yes, use bigger skillet or two pans; orzo may need extra broth.