Description
A quick and elegant weeknight meal featuring juicy salmon, creamy orzo, and vibrant spinach with a hint of lemon.
Ingredients
- 4 skinless salmon fillets
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Prep the ingredients: grate the Parmesan, chop the onion, and mince the garlic. Season the salmon with garlic powder, paprika, and half the salt and pepper.
- In a large nonstick skillet, heat olive oil and butter over medium-high heat. Add salmon and sear for 3-4 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium, add chopped onion and minced garlic, and cook until fragrant (about 2 minutes). Stir in thyme, remaining salt, and pepper.
- Add orzo and toast for 1 minute.
- Pour in chicken broth, bring to a boil, reduce to medium-low, and simmer uncovered for about 8 minutes until nearly al dente.
- Stir in spinach, let wilt for 2 minutes, then add lemon juice and Parmesan. Adjust consistency with more broth if needed.
- Return salmon to skillet and simmer for an additional 2-3 minutes until heated through.
- Top with black pepper and chili flakes before serving.
Notes
Can substitute greens with kale or add cherry tomatoes for color. Perfect with a simple salad and a light white wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean