This one skillet salmon with lemon orzo is a tasty and easy dish! The salmon is perfectly flaky and the orzo is creamy and zesty from the lemon. Everything cooks in one pan, making cleanup a breeze!
I love how quick this meal comes together, especially on busy nights. You get delicious flavors without missing out on family time—just sprinkle some parsley on top and enjoy! 🌟
Key Ingredients & Substitutions
Salmon: Salmon is the star of the dish, bringing great flavor and nutrition. If you’re not a fan, you can substitute it with chicken breasts or tofu for a similar cooking method.
Orzo: This small pasta is perfect for absorbing flavors, but if you’re gluten-free or don’t have orzo, try rice or quinoa instead. Both work well for a nutritious swap!
Olive Oil: While olive oil is great for cooking, you could use avocado oil or butter for a different flavor. I often switch it up depending on what I have on hand.
Broth: The broth adds depth. If you want a vegetarian option, vegetable broth is ideal. For a lighter touch, feel free to use water instead, but it might be a bit less flavorful.
How Do I Cook Salmon Perfectly Every Time?
Cooking salmon can be intimidating, but it’s quite simple! Here’s how to do it well:
- Temperature Control: Use medium-high heat to get a nice sear. Too high can burn it, while too low may dry it out.
- Skin-Side Down First: Always start with skin-side down. It helps keep the fish moist and gives you a crispy texture.
- Don’t Overcook: Salmon is best when slightly pink in the middle. Aim for 125°F (51°C) internal temperature for moist fish.
Your salmon should be golden and flaky—don’t hesitate to check it early if unsure!
One Skillet Salmon With Lemon Orzo
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup orzo pasta
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup cherry tomatoes, quartered
- 1 1/2 cups low sodium chicken or vegetable broth
- 1 cup fresh spinach, roughly chopped
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
How Much Time Will You Need?
This delightful dish will take around 25-30 minutes to prepare and cook. It’s quick enough for a weeknight dinner yet elegant enough for special occasions. Just gather your ingredients, and in no time you’ll have a beautiful meal ready to share!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning the salmon fillets with salt and pepper on both sides. This will enhance the flavor of the fish, ensuring it’s delicious when cooked.
2. Cook the Salmon:
Heat one tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the salmon fillets, skin-side down (if using skin-on). Sear for about 4-5 minutes until the skin is golden and crispy. Carefully flip the salmon and cook for an additional 3-4 minutes until it’s cooked through but still moist. Once done, remove the salmon from the skillet and set aside.
3. Sauté the Aromatics:
In the same skillet, add the finely chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant, stirring to prevent burning.
4. Cook the Orzo:
Add the orzo to the skillet, stirring it well to coat with the oil and aromatics. Then, pour in the broth, bring everything to a simmer, cover, and cook for about 8-10 minutes. Remember to stir halfway through to make sure the orzo doesn’t stick to the bottom of the pan. You want it tender and for most of the liquid to be absorbed.
5. Finish the Dish:
Once the orzo is cooked, stir in the quartered cherry tomatoes, roughly chopped spinach, lemon zest, and lemon juice. Cook for another 1-2 minutes until the spinach wilts and everything is heated through. Taste and season with salt and pepper as desired.
6. Combine and Serve:
Return the salmon to the skillet just to warm through for a minute if desired. Then, sprinkle fresh parsley over the dish before serving. Plate the salmon on a bed of lemon orzo and garnish with lemon wedges on the side.
Enjoy your flavorful and colorful one skillet salmon with lemon orzo! This meal is not only delicious but also packed with nutrients, making it great for any occasion. Bon appétit!
Can I Use Frozen Salmon for This Recipe?
Absolutely! If using frozen salmon, make sure to thaw it completely before cooking. You can do this by leaving it in the fridge overnight or placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes. Pat it dry before seasoning and cooking.
Can I Substitute Orzo with Another Grain?
Yes, you can! If you don’t have orzo or prefer a different option, consider using quinoa, rice, or couscous. Just adjust the cooking time based on the grain you choose, as some may require more or less liquid and different cooking times.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the orzo and salmon in a skillet over low heat, adding a splash of broth or water to prevent sticking. Alternatively, you can use a microwave-safe dish to reheat in the microwave.
Can I Add More Vegetables to This Dish?
Definitely! This dish is quite flexible, so feel free to add more veggies like bell peppers, zucchini, or asparagus. You can sauté them with the shallot and garlic for added flavor, or toss them in with the spinach to cook down.
