Ingredients
Scale
Before we get cooking, let’s gather our ingredients. Remember, substitutions are your friend, especially when pantry supplies run low or a certain ingredient isn’t your fave.
- 4 salmon fillets, skin on (about 6 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth (or vegetable broth for a veggie version)
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or substitute with fresh if available)
- 1/4 teaspoon red pepper flakes (optional for a little kick)
- 2 cups baby spinach leaves
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
Cooking this dish is as easy as pie—without the rolling pin! Follow these steps, and you’ll have a meal that’s sure to impress.
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for about 4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes. Remove the salmon from the skillet and set aside.
- In the same skillet, add the orzo. Toast it for about 2 minutes, stirring frequently until lightly golden.
- Add the chicken broth, lemon juice, lemon zest, garlic, oregano, and red pepper flakes. Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Reduce the heat to low, cover, and let the orzo cook for about 10 minutes, or until tender and most of the liquid is absorbed.
- Stir in the spinach and Parmesan cheese until the spinach wilts.
- Return the salmon to the skillet, nestling it into the orzo. Cover and cook for another 2-3 minutes to heat the salmon through.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: One Skillet Salmon with Lemon Orzo, recipe, cooking, food
