This easy, one-skillet salmon dish is perfect for a quick dinner. The salmon cooks beautifully and pairs perfectly with the zesty lemon orzo, making each bite refreshing!
I love how everything comes together in one pan, which means less cleanup for me! Plus, who doesn’t enjoy that bright lemony taste? It’s like a little sunshine on a plate! ☀️
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you’re looking for a budget-friendly option, try using tilapia or trout. Both fish cook quickly and soak up flavors well.
Orzo: This pasta adds a nice texture to the dish. If you’re gluten-free, consider using rice, quinoa, or gluten-free pasta. Each will bring a unique flavor while keeping the meal balanced.
Chicken Broth: I prefer low-sodium broth for better control over saltiness. Vegetable broth is a great vegetarian option that complements the flavors just as well. Homemade broth can also be a fantastic option if you have some on hand!
Lemon Juice and Zest: Fresh lemon juice brightens the dish. If you’re in a pinch, bottled juice works too, but fresh is always better! Lime juice can also substitute for a different citrus twist.
How Do I Get Perfectly Cooked Salmon?
Cooking salmon can be tricky, but the key is to pay attention to timing and heat. Start by heating the oil properly before adding the salmon. Here’s how:
- Dry the salmon fillets well to ensure they sear and not steam.
- Set the skillet to medium-high heat. When oil shimmers, it’s ready!
- Cook the salmon skin-side down for 3-4 minutes to get a nice crust.
- Flip and cook for an additional 2 minutes. It should be slightly pink in the center for a tender finish.
Perfectly cooked salmon should flake easily with a fork. Don’t overcook; remember, it continues to cook a bit even after you take it off the heat!
Easy One Skillet Salmon with Lemon Orzo
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 cup orzo pasta
- 2 1/4 cups low-sodium chicken broth or vegetable broth
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cups fresh baby spinach
- 2 tablespoons butter
- Freshly grated Parmesan cheese, for garnish
- Additional lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-20 minutes of cooking time, making it a total of about 30-35 minutes from start to finish. Perfect for a busy weeknight dinner that feels special!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps achieve a nice sear. Season both sides generously with salt and black pepper for flavor.
2. Sear the Salmon:
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the salmon fillets. If you have skin, place them skin-side down. Let them sear for 3-4 minutes until they turn golden brown. Flip them over and cook for an additional 2 minutes. Once done, remove the salmon from the skillet and set aside.
3. Sauté the Aromatics:
Using the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and optional crushed red pepper flakes. Sauté for about 30 seconds until the garlic is fragrant but be careful not to burn it!
4. Toast the Orzo:
Add the orzo pasta to the skillet and stir it around to coat with the oil and garlic. Let it toast for 1-2 minutes. This little step adds extra flavor to the dish!
5. Add the Liquid Ingredients:
Pour in the chicken or vegetable broth, along with the lemon juice and lemon zest. Stir everything together and bring to a gentle simmer.
6. Cook the Salmon with Orzo:
Carefully place the salmon fillets back into the skillet on top of the orzo and cover the skillet with a lid. Reduce the heat to medium-low and let everything simmer for about 10-12 minutes until the orzo is tender and the salmon is cooked through.
7. Add Spinach and Butter:
Once the orzo is cooked, remove the lid and stir in the fresh spinach and butter. Cook for another 1-2 minutes until the spinach has wilted and the butter has melted beautifully into the mixture.
8. Finish and Serve:
Taste your dish and adjust the seasoning if necessary with more salt and pepper. Serve immediately, garnished with freshly grated Parmesan cheese and extra lemon wedges on the side for that zesty kick!
Enjoy this flavorful, tender salmon paired with creamy, bright lemon-infused orzo—all made effortlessly in one skillet!
FAQs for Easy One Skillet Salmon with Lemon Orzo
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure it’s completely thawed before cooking. To thaw, place it in the fridge overnight or seal it in a plastic bag and submerge it in cold water for quicker thawing.
What Can I Substitute for Orzo?
If you don’t have orzo, you can substitute it with rice, quinoa, or even small pasta shapes like ditalini or macaroni. Just adjust the cooking time based on the substitute you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Dish Ahead of Time?
This dish is best served fresh, but you can prepare the orzo and sauce in advance and store them separately. When ready to eat, just reheat and add the salmon and spinach before serving!
