Ingredients
For the salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
For the orzo:
- 1 tablespoon olive oil
- ½ onion, finely diced (or 1 shallot)
- 2 to 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1¼ cups dry orzo pasta
- ½ cup sun-dried tomatoes, chopped
- 2½ to 3 cups chicken broth
- Zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2½ cups baby spinach
- ⅓ cup grated Parmesan cheese
- 2 to 3 tablespoons butter
- Fresh chopped parsley, for garnish
Instructions
- Sear the salmon: Pat the salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on) and cook for about 3-4 minutes per side until golden brown and just shy of your desired doneness, as it will continue cooking later. Transfer the salmon to a plate and tent with foil to keep warm.
- Make the orzo: In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened. Stir in minced garlic, garlic powder, salt, and black pepper, cooking for about 30 seconds until fragrant. Add the orzo and chopped sun-dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
- Simmer the orzo: Pour in 2½ cups of chicken broth, stir, and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 minutes. Add an additional ¼ to ½ cup broth if you prefer a saucier consistency.
- Finish the dish: Stir in lemon zest, lemon juice, and baby spinach; allow the spinach to wilt. Add Parmesan cheese and butter, stirring until the orzo is creamy. Adjust seasoning with extra salt and pepper as needed. Nestle the cooked salmon back into the skillet and cook for 1-2 more minutes until warmed through. Garnish with fresh chopped parsley before serving.
Notes
- You can use skin-on or skinless salmon fillets; skin-on helps the fish hold together while cooking.
- Ensure frozen salmon is fully thawed and patted dry before cooking.
- Don't move the salmon too soon while searing; letting it cook undisturbed prevents sticking and allows a proper sear.
- Orzo absorbs liquid as it cooks, so start with 2½ cups of broth and add more if you want creamier orzo.
- If you don't have spinach, kale or arugula work well as substitutes.
- Leftovers keep well refrigerated for up to 2 days. Reheat gently with a splash of broth to loosen the orzo; avoid over-microwaving salmon to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
