Ingredients
Scale
- 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 ingredients: Grate Parmesan, chop onion, mince garlic, and pat salmon dry. Season salmon with garlic powder, paprika, and salt/pepper.
- Heat olive oil and butter in a nonstick skillet over medium-high heat. Sear salmon for 3-4 minutes per side, then set aside.
- Reduce heat to medium and cook garlic and onion until soft, about 2 minutes. Stir in thyme, remaining salt, and pepper.
- Add orzo and toast for 1 minute, then pour in chicken broth and bring to a boil.
- Lower heat to medium-low and cook uncovered, stirring occasionally until orzo is almost al dente, about 8 minutes.
- Add spinach, stir, and simmer until wilted, about 2 minutes. Stir in lemon juice and Parmesan, adjusting salt as needed.
- Return salmon to the skillet and simmer for 2-3 minutes until heated through.
- Serve topped with freshly ground black pepper and chili flakes.
Notes
Great with a fresh salad or steamed vegetables. For variation, swap salmon with shrimp or add vegetables like bell peppers or peas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg