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Salmon Lemon Orzo Skillet

Creamy Salmon Lemon Orzo Skillet in white ceramic dish
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This one-pan Salmon Lemon Orzo Skillet is ready in just 30 minutes, featuring tender seared salmon and creamy orzo in a bright lemon sauce. It is a quick and satisfying weeknight dinner that feels special enough for company.

Ingredients

Scale
  • 1 pound salmon fillet, skin on or off
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 lemon, sliced into rounds
  • 1 cup orzo pasta
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • Extra lemon wedges for garnish
  • Red pepper flakes (optional) for garnish

Instructions

  1. Pat salmon dry with paper towels and season both sides with salt, pepper, and garlic powder. Let sit at room temperature for 5 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes without moving. Flip and cook for 2 more minutes until just cooked through. Remove to a plate and tent with foil.
  3. Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant. Add orzo and stir for 1 minute to toast slightly.
  4. Pour in chicken broth and lemon juice. Stir, scraping up browned bits from the pan. Bring to a simmer, then reduce heat to low. Cover and cook for 10-12 minutes, stirring once halfway, until orzo is tender and most liquid is absorbed.
  5. Remove lid and stir in heavy cream, lemon zest, and Parmesan cheese. Add spinach and toss until wilted, about 1 minute. Season with salt and pepper to taste.
  6. Return salmon to the skillet, nestling into the orzo. Lay lemon slices around the fish. Cover for 1 minute to warm through. Garnish with parsley, extra lemon wedges, and red pepper flakes if desired. Serve straight from the skillet.

Notes

For gluten-free, use gluten-free orzo. For dairy-free, replace butter with olive oil, heavy cream with full-fat coconut milk, and omit Parmesan or use a dairy-free alternative. Leftovers can be stored in the refrigerator for up to 3 days; reheat with a splash of broth.

Nutrition

Find it online: https://harmonymeal.com/salmon-lemon-orzo-skillet/