Description
A vibrant, one-skillet salmon dish combining creamy lemon orzo, tender seared salmon, and fresh greens — perfect for busy nights with minimal cleanup.
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 ½ cups chicken broth
- ½ cup heavy cream (or coconut milk)
- Juice and zest of 1 lemon
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped
- Optional: spinach or kale
Instructions
- Season salmon fillets with salt, pepper, oregano, and paprika. Heat olive oil in a large skillet over medium heat. Sear salmon skin-side down for 4-5 minutes, flip and cook 2-3 more minutes. Remove and set aside.
- In the same skillet, melt butter. Add chopped onion and sauté for 2 minutes. Add minced garlic and cook 1 minute more.
- Stir in orzo to coat, then add chicken broth, heavy cream, lemon juice, and zest. Season with salt and pepper. Simmer and stir occasionally for 8-10 minutes until orzo is tender.
- Add spinach or kale and stir until wilted. Mix in grated Parmesan if desired. Adjust seasoning.
- Return salmon to skillet, cover and cook 5 more minutes to finish cooking and blend flavors. Garnish with parsley and serve.
Notes
Use wild-caught salmon for a leaner, nutrient-rich option. Stir orzo occasionally to avoid sticking and ensure even cooking. For a dairy-free version, swap cream with coconut milk and omit Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with orzo
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg