This One Skillet Lemon Salmon with Creamy Orzo is a tasty and easy meal. The salmon cooks to perfection, while the orzo is rich and creamy, ready to soak up all the flavors!
I love how quick this dish is to make! Just pop everything in one skillet, and dinner is served. Plus, it looks fancy enough to impress anyone. So, grab a fork and dig in! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish. If fresh isn’t available, use frozen salmon. Just thaw it first! Some prefer skin-on salmon for extra flavor, but skin-off can be easier to eat.
Orzo: This rice-shaped pasta is perfect for a creamy dish. You can substitute it with other small pasta shapes like risotto or farro for a twist, but keep in mind cooking times will vary.
Broth: Chicken broth adds great flavor, but vegetable broth works well for a lighter or vegetarian option. I often prefer low-sodium broth to control the salt level in the dish.
Heavy Cream: For a lighter option, you can use half-and-half or even a plant-based cream alternative. However, using full heavy cream gives the best creaminess!
Spinach: Fresh baby spinach is ideal, but frozen spinach can be used as a substitute. If you use frozen, be sure to drain excess water before adding.
How Do You Get the Salmon Perfectly Cooked?
Cooking salmon can be intimidating, but it’s easier than you might think! The key is to maintain a medium-high heat so you get that beautiful sear. Here’s how:
- Start with dry salmon fillets—pat them with paper towels to remove excess moisture for better browning.
- Use a hot skillet with olive oil. Once you place the salmon in, don’t move it for the first few minutes to form a crust.
- Flip carefully and cook until it just flakes easily with a fork. Watch it closely—overcooking can dry it out!
With these tips, your salmon will turn out juicy and delicious every time!
One Skillet Lemon Salmon with Creamy Orzo
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 3 cups chicken or vegetable broth
- 1 cup spinach leaves, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Juice of 1 lemon
- 1 teaspoon lemon zest
- Red pepper flakes, optional for a little heat
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 20 minutes to cook. In total, you’re looking at about 30 minutes from start to finish—perfect for a weeknight meal or a special dinner!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning the salmon fillets with salt and freshly ground black pepper on both sides. This adds great flavor to the fish.
2. Sear the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets, cooking for about 4 minutes on one side until nicely browned. Flip the fillets and cook for another 3-4 minutes until they are cooked through but still tender. Remove the salmon from the skillet and set it aside.
3. Sauté the Garlic:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, but be careful not to burn it.
4. Add the Orzo:
Add the orzo pasta to the skillet and stir it quickly to lightly toast the orzo in the oil and garlic for 1-2 minutes.
5. Cook the Orzo:
Next, pour in the chicken or vegetable broth and bring it to a simmer. Cook the orzo, stirring occasionally, until most of the broth is absorbed and the orzo is al dente, which should take about 8-10 minutes.
6. Make it Creamy:
Now, stir in the heavy cream, grated Parmesan cheese, lemon juice, lemon zest, and chopped spinach. Cook for an additional 2 minutes while stirring frequently, until the spinach wilts and the mixture becomes creamy.
7. Return the Salmon:
Gently return the salmon fillets back into the skillet, nestling them on top of the orzo. Let them warm through for 1-2 minutes.
8. Add Some Heat:
If you like a little spice, sprinkle some red pepper flakes over the dish at this point.
9. Garnish and Serve:
Finally, garnish with freshly chopped parsley and serve immediately. Enjoy your delightful one-skillet meal!
This creamy, lemony orzo paired with tender salmon makes for a comforting and delicious dish that’s both easy to prepare and impressive to serve!
Frequently Asked Questions
Can I Use Frozen Salmon in This Recipe?
Absolutely! Just make sure to fully thaw the salmon before cooking. You can thaw it overnight in the refrigerator or quickly by submerging it in a sealed plastic bag in cold water. Pat dry with paper towels before seasoning and cooking.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo, you can use other small pasta shapes like ditalini or even quinoa for a gluten-free option. Keep in mind that cooking times may vary, so check for doneness as you go.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or cream if it seems dry.
Can I Make This Recipe Ahead of Time?
This dish is best enjoyed fresh, but you can prepare the orzo and creamy sauce in advance and refrigerate them. Simply reheat the sauce gently and add the salmon just before serving to maintain its texture.
