One Skillet Salmon with Lemon Orzo

This One-Skillet Salmon with Lemon Orzo is a delightful, one-pan meal that combines the richness of salmon with the bright, zesty flavors of lemon-infused orzo. The dish features perfectly seared salmon fillets atop a creamy bed of orzo pasta, enhanced with fresh spinach and a touch of Parmesan cheese. It's an ideal choice for a quick weeknight dinner or a special weekend meal, offering both convenience and gourmet taste.

Ingredients:

For the Salmon:

• 4 salmon fillets (about 6 oz each)

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon ground black pepper

For the Orzo:

• 1 tablespoon olive oil

• ½ onion, finely diced (or 1 shallot)

• 2 to 3 garlic cloves, minced

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1¼ cups dry orzo pasta

• ½ cup sun-dried tomatoes, chopped

• 2½ to 3 cups chicken broth

• Zest from 1 lemon

• 3 tablespoons fresh lemon juice

• 2½ cups baby spinach

• ⅓ cup grated Parmesan cheese

• 2 to 3 tablespoons butter

• Fresh chopped parsley, for garnish

Directions:

1. Sear the Salmon:

   • Pat the salmon fillets dry and season both sides with salt and pepper.

   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

   • Place the salmon fillets skin-side down (if using skin-on) and cook for about 3–4 minutes per side, until golden brown and just shy of your preferred doneness.

   • Transfer the salmon to a plate and tent with foil to keep warm.

2. Prepare the Orzo:

   • In the same skillet, add another tablespoon of olive oil.

   • Reduce heat to medium and add the diced onion.

   • Cook for 2–3 minutes, until softened.

   • Stir in the minced garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.

   • Add the orzo and sun-dried tomatoes, stirring for 1–2 minutes to lightly toast the pasta.

   • Pour in 2½ cups of chicken broth, stir, and bring to a gentle simmer.

   • Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10 minutes).

   • Add additional broth (¼ cup to ½ cup) if you would like the orzo a bit saucier.

3. Finish the Dish:

   • Stir in the lemon zest, lemon juice, and baby spinach, letting the spinach wilt.

   • Add Parmesan and butter, stirring until the orzo is creamy.

   • Adjust seasoning with more salt and black pepper if needed.

   • Nestle the cooked salmon back into the skillet and continue cooking for 1–2 minutes until the salmon is warmed through.

   • Garnish with chopped fresh parsley prior to serving.

Nutritional Information (per serving, approx.):

• Calories: 618 kcal

• Total Fat: 27 g

  • Saturated Fat: 8 g

• Cholesterol: 117 mg

• Sodium: 1,389 mg

• Potassium: 1,590 mg

• Total Carbohydrates: 48 g

  • Dietary Fiber: 4 g

  • Sugars: 8 g

• Protein: 46 g

• Vitamin A: 2,198 IU

• Vitamin C: 17 mg

• Calcium: 151 mg

• Iron: 4 mg