I just made this salmon and orzo dish that totally hit the spot. I love how the crispy salmon paired with zesty, garlicky orzo and fresh spinach creates a perfect balance of flavors. Topped with Parmesan, it’s a quick, satisfying dinner that feels fancy without any fuss.

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I’ve been testing out a one-skillet salmon with lemon orzo recipe thats become one of my favorite go-to meals. I love how the pan seared 6 oz salmon fillets get a perfect crust when seasoned simply with salt and pepper, and it makes the dish super nutritious.

I use 2 tbsp olive oil for a light sauté of garlic, then toss in 1 cup orzo and 2 cups low-sodium chicken broth. The lemon juice and zest from one lemon add a refreshing kick that pairs really well with the spinach and Parmesan.

Plus, adding 3 cups baby spinach near the end not only boosts the fiber but gives a boost of essential vitamins. For anyone following healthy Mediterranean diet recipes or just looking into fish dinner recipes, this dish is on point.

Its balanced nutritional value makes it a satisfying, fish dinner option you don’t need to spend hours preparing.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, it’s really easy to make and clean up afterwards since everything cooks in one pan. Second, I love that the salmon comes out with a crispy skin, which adds a great crunch to every bite. Third, the mix of lemon, garlic and Parmesan gives it a tangy and cheesy kick that makes the flavors pop. Finally, it’s a fast meal that still feels fancy even if you’re super busy.

Ingredients

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Salmon: High in protein and omega 3, bring a rich, buttery flavor to the dish.
Orzo: Provides carbohydrates for energy and helps soak up tasty broth.
Chicken Broth: Adds savory warmth and depth with a light, salty finish.
Lemon: Offers a tangy, zesty kick that brightens all the flavors.
Baby Spinach: Full of vitamins and a fresh, mild earthiness in every bite.
Parmesan Cheese: Gives a nutty, salty finish that perfectly accents the meal.

Ingredient Quantities

4 salmon fillets (about 6 oz each)

Salt and pepper to taste

2 tbsp olive oil

1 cup orzo

2 cups low-sodium chicken broth

2 cloves garlic, minced

Juice and zest of 1 lemon

3 cups baby spinach

1/2 cup grated Parmesan cheese

How to Make this

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1. Pat the salmon fillets dry and season them with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat. Once it’s hot, add the salmon skin side down and cook for about 4 minutes until it’s golden and crispy.

3. Flip the salmon fillets and cook the other side for another 3-4 minutes. Then remove the salmon from the skillet and set it aside.

4. Lower the heat to medium and add the minced garlic in the same skillet. Cook for about 30 seconds until it starts to soften.

5. Stir in the orzo and let it toast a bit for one minute, stirring occasionally.

6. Pour in the low-sodium chicken broth along with the lemon juice and the lemon zest. Give it a quick stir and let it come to a simmer.

7. Cook the orzo for about 8-10 minutes, stirring here and there so it doesn’t stick to the pan.

8. Add the baby spinach to the skillet and nestle the salmon back into the dish. Let everything cook for another 3 minutes or until the spinach has wilted and the salmon is heated through.

9. Sprinkle the grated Parmesan cheese over the top and stir gently to combine all the flavors.

10. Taste and adjust the seasoning if needed, then serve hot and enjoy your one skillet meal!

Equipment Needed

1. Paper towels for patting the salmon dry
2. A large skillet for cooking the salmon and combining the orzo and spinach
3. A spatula to flip the salmon and stir the orzo
4. A sharp knife to mince garlic and zest the lemon
5. A cutting board to prep garlic and lemon
6. Measuring cups and spoons for the orzo, chicken broth, olive oil, and seasonings
7. A lemon juicer if you want to get extra juice out of the lemon

FAQ

Q: How do I know when my salmon is done?

The salmon should be opaque and flake easily with a fork. It usually takes about 6 to 8 minutes per side, but keep an eye on it so it doesnt overcook.

Q: Can I use something other than chicken broth?

Yep, you can totally use vegetable broth if you want a lighter flavor or if you dont have chicken broth on hand.

Q: What if I dont have Parmesan cheese?

You can skip it or try another hard cheese like Pecorino Romano. It might change the flavor a bit but its still delicious.

Q: Can I toss in some extra veggies?

For sure! Feel free to add things like diced tomatoes, mushrooms or bell peppers. Just make sure the extra ingredients dont overcrowd the skillet.

Q: Will the orzo soak up all the broth?

Yes, the orzo will absorb the chicken broth and lemon juice as it cooks, making a yummy little creamy sauce. Stir it every so often so it doesnt get stuck.

One Skillet Salmon With Lemon Orzo Recipe Substitutions and Variations

Salmon fillets: if you dont have salmon, you can use trout or cod which work pretty well
Olive oil: if youre out, try using avocado oil or even a bit of melted butter
Orzo: you can substitute with rice, couscous or quinoa if you want a different taste
Low-sodium chicken broth: vegetable broth works fine too, especially if you’re looking for a lighter flavor
Parmesan cheese: in a pinch, try Pecorino Romano for a similar salty kick

Pro Tips

1. Let your salmon sit out for like 10 minutes before cooking so it cooks more evenly which can really help keep it moist.
2. When adding your garlic and toasting the orzo, keep stirring all the time because if it sticks or burns it messes up the flavor.
3. Squeeze in a little extra lemon juice if you’re into that tangy kick but be sure to taste along the way so it doesn’t overpower everything.
4. If the garlic starts to look too brown in the pan, drop the heat a bit so it doesn’t turn bitter – burnt garlic can really ruin the dish.