Salmon with Lemon Orzo

When crisp autumn evenings roll in, the craving for comfort food hits fast, but weeknight schedules don't always leave room for slow-simmered dishes or a sink full of dirty pots. That is where this cozy one-skillet salmon with creamy lemon orzo - from by Servings Dumplings - shines as an absolute fall staple. Golden, pan-seared salmon filets with crisp, seasoned edges sit atop a bed of tender orzo that cooks directly in the pan, absorbing warm broth and garlic to create a luscious, risotto-like texture without needing heavy cream. Folded through with fresh baby spinach, grated Parmesan, and a bright splash of fresh lemon juice, it strikes the ultimate autumn balance: deeply comforting and rich enough for a cool night, yet delightfully fresh and on the table in under thirty minutes.

Recipe

INGREDIENTS

4 skinless salmon filets

1 tsp salt

1 tsp coarsely ground black pepper

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 oz baby spinach

Juice from 1/2 lemon

1/2 cup grated Parmesan

Freshly ground black pepper, for serving

Chili flakes, for serving

INSTRUCTIONS

1. Get your prep done before you start cooking: Grate the parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon filets dry with a paper towel. Season both sides with garlic powder, sweet paprika and 1/2 tsp salt and pepper.

2. Heat oil and butter over medium heat in a large nonstick pan or skillet. Add salmon filets and sear, 3-4 minutes per side. Remove from skillet and set aside.

Image source: serving dumplings.com/recipe/one-skillet-salmon-with-lemon-orzo

3. Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

4. Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

5. Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

6. Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

7. Top with freshly ground black pepper and chili flakes. Enjoy!

PRINT RECIPE PDF