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One Skillet Salmon with Lemon Orzo

A cozy and quick skillet dish that features tender salmon paired with buttery orzo, brightened with lemon and garlic—perfect for weeknight dinners or festive occasions.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta short and plump; swap with acini di pepe in a pinch.
  • 2 tablespoons olive oil for searing.
  • 1 tablespoon butter for finishing.
  • 4 pieces salmon fillets about 6 ounces each, skin on or off as you prefer.
  • to taste Salt
  • to taste freshly ground black pepper
  • 3 cloves garlic, minced substitute with 1/2 teaspoon garlic powder if needed.
  • 1 small shallot, finely chopped or 1/4 cup onion.
  • 2.5 cups low-sodium chicken or vegetable broth for a richer taste, use homemade broth.
  • 1 large lemon, zest and juice brightens the whole dish.
  • 1/2 cup grated Parmesan cheese plus extra for serving.
  • 2 cups baby spinach or arugula swap spinach with kale for a stronger flavor.
  • 1 tablespoon chopped fresh dill or parsley for garnish dill nods to classic salmon pairings.
  • Crushed red pepper flakes (optional) for a gentle kick.

Method
 

Preparation
  1. Pat the salmon dry and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering.
  3. Add salmon fillets skin-side down and sear without moving for 3 to 4 minutes until the edges turn opaque and a golden crust forms.
  4. Flip and cook for 1 minute more, then remove salmon to a plate; it will finish cooking with the orzo.
Cooking
  1. Reduce heat to medium and add butter. When the butter melts and starts to bubble, add the shallot and garlic. Sauté for about 1 minute until fragrant.
  2. Stir in the orzo and toast it lightly for 1 to 2 minutes.
  3. Pour in the broth and lemon juice, and add lemon zest. Stir, scrape up any browned bits from the bottom, and bring to a simmer.
  4. Cook, uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8 to 10 minutes.
  5. Nestle the seared salmon fillets into the simmering orzo, spooning some of the cooking liquid over the top.
  6. Scatter the spinach over the orzo; it will wilt gently in the steam. Cover the pan and cook for another 2 to 3 minutes, or until salmon reaches your desired doneness.
  7. Remove from heat and stir in the grated Parmesan.
  8. Adjust salt and pepper, sprinkle with fresh dill or parsley, and finish with a squeeze of lemon.
  9. Serve immediately, ideally from the skillet.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. The orzo will absorb more liquid over time; stir in a splash of broth or water when reheating.