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Plate of skillet salmon served with lemon orzo and spinach

One Skillet Salmon with Lemon Orzo and Spinach

A delightful weeknight dinner featuring flaky salmon, zesty lemon-infused orzo, and vibrant spinach, all cooked in one skillet for a simple and satisfying meal.
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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
  

For the Salmon
  • 2 fillets salmon fillets (6 oz each), skin on
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Orzo and Spinach
  • 1 1/2 cups orzo
  • 3 cups chicken broth
  • 3 cups baby spinach
  • 1 lemon half sliced and half juiced
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 1/3 cup grated parmesan
  • 2 tbsp fresh dill, chopped

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced shallot and minced garlic. Sauté until fragrant and the shallots are translucent, about 2-3 minutes.
  2. Pour in the orzo, then add the chicken broth along with salt and pepper. Stir well, and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until orzo is tender and absorbs most of the broth.
  3. While the orzo is cooking, season the salmon fillets with salt and pepper. In a separate pan, melt 2 tablespoons of butter over medium heat. Once the butter is bubbling, add the salmon fillets, skin-side down. Cook for 4-5 minutes on each side or until the salmon is beautifully crispy and cooked through.
  4. Once the orzo is cooked, stir in the baby spinach and squeezed lemon juice. The residual heat will wilt the spinach quickly.
  5. Place the cooked salmon on top of the orzo and spinach mixture. Garnish with lemon slices and fresh dill.
  6. Dish it out on plates, and watch everyone at the table dig in with delight!

Notes

Feel free to substitute salmon with another fish like tilapia or pomfret. For vegetarian options, consider using tofu instead of seafood. Avoid overcrowding the salmon in the pan for even cooking. Store leftovers in an airtight container for up to 3 days and reheat gently.