Description
This skillet salmon with lemon orzo features perfectly seared salmon fillets paired with creamy, lemon-infused orzo pasta, fresh spinach, and cherry tomatoes. It’s a quick, vibrant, and flavorful meal ideal for any occasion!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels to achieve a nice sear.
- Season both sides of the salmon fillets generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Carefully place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes without moving them.
- Gently flip the salmon fillets using a spatula. Add 1 tablespoon of butter to the skillet and let it melt, spooning the melted butter over the salmon. Cook for an additional 3-4 minutes, or until cooked through and flakes easily with a fork. Remove from skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
- Add 1 cup of orzo pasta to the skillet and stir to coat in the garlic and oil. Toast for 1-2 minutes.
- Pour in 2 cups of vegetable or chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes, stirring occasionally.
- Check the orzo for doneness; it should be tender and have absorbed most of the liquid. If needed, add a splash more broth or water and continue cooking.
- Stir in the lemon zest and lemon juice into the cooked orzo.
- Add the halved cherry tomatoes and chopped spinach, stirring to combine. Cook for another 2-3 minutes until the spinach wilts and tomatoes soften.
- Stir in ¼ cup of grated Parmesan cheese, adjusting seasoning with more salt and pepper if needed.
- Spoon a generous portion of the lemon orzo onto each plate.
- Top with a salmon fillet, skin-side up.
- Garnish with freshly chopped parsley.
- Optionally, drizzle with extra lemon juice for added zing.
Notes
- This dish pairs well with a simple side salad or steamed vegetables.
- For a more substantial meal, serve with crusty bread to soak up the juices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat, adding a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes