One Skillet Salmon With Lemon Orzo Recipe

I pulled pan-seared salmon, lemony orzo, spinach, and Parmesan into a single skillet to make a One Dish Salmon Dinner, curious about the simple trick that keeps everything timed right?

I love meals that feel clever but are actually simple, and this One Skillet Salmon With Lemon Orzo is exactly that. Pan seared salmon fillets get a little golden crust while orzo cooks right in the same skillet, soaking up those browned bits and turning silky.

The whole thing comes together fast so you dont have to raid the spice cabinet or babysit the stove yet it tastes like you worked harder than you did. its my go-to for Easy Salmon Meals Dinners and makes a perfect One Dish Salmon Dinner when weeknights get crazy.

Try it once and you’ll wonder why you waited.

Ingredients

• Rich in protein and omega 3s, keeps you full, heart healthy and flaky.
• Small pasta mostly carbs for energy, kinda chewy and soaks up flavor.
• Bright citrus gives tangy sourness and bright aroma, helps balance richness.
• Leafy green with fiber, iron and vitamins, wilts fast, tastes fresh.
• Salty, savory cheese that adds umami and creaminess, a little goes far.
• Pungent and savory, boosts flavor, may help immunity, mellows when cooked.
• Healthy fat for cooking, helps crisp salmon skin and carries flavors.
• Milder onion, adds sweet savory background without being too sharp.
• Liquid base with savory depth, boosts orzo cooking, cuts need for salt.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each), skin on or off
• 1 cup (200 g) dry orzo
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small shallot chopped
• 2 garlic cloves minced
• 2 1/2 cups low sodium chicken broth or vegetable broth
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 4 cups baby spinach (about 4 oz)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste

How to Make this

1. Pat the salmon dry and season both sides with kosher salt and freshly ground black pepper, set aside. Skin on or off works, if skin-on, plan to sear skin side first.

2. Heat 1 tbsp olive oil in a large, heavy skillet over medium-high heat until shimmering. Add salmon, skin side down if it has skin, and sear 3 to 4 minutes until golden; flip and sear the other side 1 to 2 minutes. Remove salmon to a plate but keep the fond in the pan.

3. Lower heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp unsalted butter. Add the chopped shallot and cook 1 to 2 minutes until soft, then add the minced garlic and cook about 30 seconds until fragrant.

4. Stir in 1 cup dry orzo and toast it in the pan for 1 to 2 minutes so it gets a little nutty and coated in oil.

5. Pour in 2 1/2 cups low sodium chicken or vegetable broth, add the lemon zest and about 2 tbsp lemon juice, and scrape up any browned bits from the bottom of the pan. Season with salt, pepper and 1/4 tsp red pepper flakes if you want heat. Bring to a simmer.

6. Cover and simmer gently for 8 to 10 minutes, stirring once or twice, until the orzo is almost tender. If the liquid gets absorbed and the orzo is still too firm, add a splash more hot broth or water.

7. Nestle the seared salmon pieces back into the orzo, skin side up if applicable, reduce heat to low, cover and cook another 4 to 6 minutes until the salmon is opaque and flakes easily with a fork. Don’t overcook it, a little pink inside is fine.

8. Remove skillet from heat and stir in 4 cups baby spinach, 1/2 cup grated Parmesan and 2 tbsp chopped fresh parsley until the spinach wilts and the cheese melts into the sauce. Taste and adjust salt and pepper, and add more lemon juice or zest if it needs brightness.

9. Spoon the lemony orzo onto plates, top with the salmon, sprinkle extra Parmesan and parsley, and finish with a pinch of red pepper flakes if you like. Serve immediately while hot.

Equipment Needed

1. Large heavy skillet 10 to 12 inch (cast iron or stainless steel)
2. Lid that fits the skillet or a plate to cover it
3. Tongs or a thin fish spatula for searing and flipping the salmon
4. Silicone spatula or wooden spoon for scraping the fond and stirring the orzo
5. Chefs knife and a cutting board for shallot, parsley and lemon
6. Measuring cups and spoons plus a liquid measuring cup for the broth and orzo
7. Microplane or fine grater for lemon zest and fresh Parmesan
8. Plate or shallow bowl to rest the salmon and a fork to test doneness

FAQ

One Skillet Salmon With Lemon Orzo Recipe Substitutions and Variations

• Salmon fillets → Shrimp or firm white fish (cod or trout). Use about 1 lb shrimp, peeled and deveined, and cut simmer time — shrimp only needs 2 to 3 minutes per side so add them near the end; cod/trout cook in about the same time as salmon.
• Orzo → Pearl couscous or short pasta (small shells, ditalini) or even short-grain rice. Couscous works almost 1:1 with the broth and finishes fast; if you use rice you’ll need a bit more liquid and longer simmering time.
• Chicken broth → Vegetable broth, fish stock or water plus 2 tsp bouillon. Keep it low-sodium if you can, you can always add salt later so it won’t be too salty.
• Parmesan → Pecorino Romano, grated Asiago, or nutritional yeast for a dairy-free option. Pecorino is saltier and tangier so use a little less, nutritional yeast gives a cheesy hit without dairy.

Pro Tips

1. Dry and room temp your salmon before searing, and press the fillet down against the pan for the first 30 seconds, that helps the skin stick and get really crisp. Dont fiddle with it while it sears or you’ll tear the skin and lose the crust.

2. Toast the orzo first and use hot broth, but stop cooking it a touch early so it finishes with the salmon. If it looks too dry while simmering just add a splash of hot broth or water, dont dump too much at once or it gets mushy.

3. Finish the sauce by stirring in cheese, a little butter and a splash of pasta cooking liquid or broth off the heat, this makes it silky and avoids grainy parmesan. Taste and only salt at the end because the cheese and broth can hide more salt than you think.

4. Use fresh lemon zest at the end not just juice, it gives a brighter citrus note. If you like more acidity add juice sparingly, remember you can always add more but you cant take it away.

5. For leftovers reheat gently with a little broth on the stove, not the microwave, and if you want the skin crisp again, pop the fillet skin-side down in a hot skillet for a minute. Dont overcook the salmon when reheating, it dries out fast.