Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. You can pre-chop the onions, mince the garlic, and measure the spices. Keep the salmon wrapped separately in the fridge until you are ready to cook.

Can I use frozen salmon?

You can, but thaw it fully in the refrigerator first. Pat it dry before searing to get the nice crust. If you cook it from frozen, it will release more water and the texture might be softer.

Is there a dairy-free option?

Absolutely. Skip the Parmesan and stir in a tablespoon of olive oil and an extra squeeze of lemon. Add nutritional yeast for a savory hint if you like.

How can I tell when the salmon is done?

A fork should flake the thickest part gently and the center should be opaque. Use a thermometer if you want precision; 125-130°F for medium-rare to medium. Remember it will continue to cook slightly after you remove it from the heat.

Can I double the recipe?

Yes, but use a larger skillet or two pans. Crowding the pan will steam the fish instead of searing it, and you will lose that tasty crust.

One Skillet Salmon with Lemon Orzo

Description

A comforting and quick one-skillet dish that combines tender salmon with creamy lemon orzo and fresh spinach.

Ingredients

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)

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Instructions

Get your prep done before you start cooking. Grate the Parmesan cheese. Finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.
Heat oil and butter over medium high in a large nonstick pan or skillet. Let the oil shimmer and the butter melt. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.
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.
Pour in broth and bring to a boil. Reduce the heat to medium-low and cook uncovered until almost al dente and most of the liquid is absorbed (about 8 minutes).
Add spinach, stir and simmer until wilted for about 2 minutes.
Stir in lemon juice and Parmesan until creamy.
Return salmon to the skillet and simmer for 2-3 minutes, or until heated through.
Top with freshly ground black pepper and chili flakes. Enjoy!

Notes

For a plant-based option, substitute salmon with roasted cauliflower and use vegetable broth. Fresh basil adds a garden brightness if available.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American