I’m sharing a Salmon Spinach Orzo recipe that pairs pan-seared salmon with lemony orzo, spinach, and Parmesan for a fuss-free, all-in-one dinner that’s perfect for busy nights.

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I rarely expect a weeknight dish to actually surprise me, but this one did. I threw salmon fillets into a hot skillet and paired them with orzo that somehow turns creamy while everything cooks together, and the first time I served it the room went quiet, which is never a bad sign.

I messed up the timing at first so its not flawless, but thats what made it fun to perfect. If you like simple food that still feels a little fancy, this will make you curious enough to try it again.

Fish Dinner Recipes

Ingredients

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Salmon: Rich in protein and omega 3s, flaky and savory, helps keep you full longer
Orzo: Small pasta that gives carbs and comfort it soaks up lemony broth flavors
Lemon: Bright tangy citrus adds acidity and lifts the whole dish not too sweet
Spinach: Leafy green loaded with iron and fiber wilts fast and adds freshness
Parmesan: Salty nutty finish adds umami and creamy mouthfeel a little goes far
Garlic: Pungent kick that becomes sweet when cooked builds savory depth across the dish
Olive oil: Healthy fat that helps sear salmon and carries flavors adds smooth richness

Ingredient Quantities

4 salmon fillets (about 6 oz each) skin on, pin bones removed

Kosher salt and freshly ground black pepper to taste (about 1 tsp salt, 1/2 tsp pepper)

1 tbsp olive oil

1 tbsp unsalted butter

1 small shallot, finely chopped

2 garlic cloves, minced

1 cup orzo pasta (about 6 oz)

1 3/4 cups low sodium chicken broth or vegetable broth

Zest and juice of 1 lemon (about 1 tbsp juice)

2 cups baby spinach, packed (about 2 oz)

1/3 cup freshly grated Parmesan cheese

2 tbsp chopped fresh parsley (optional)

Pinch red pepper flakes (optional)

Lemon wedges (optional)

How to Make this

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1. Pat the 4 salmon fillets dry, season both sides with about 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, set aside for a few minutes so the seasoning sticks.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high until the fat shimmers, add the salmon skin side down and sear without moving for 4 to 6 minutes until the skin is crisp and browned, flip just briefly (30 to 60 seconds) to color the flesh, then transfer the salmon to a plate.

3. Lower heat to medium, add the finely chopped shallot to the same skillet and cook 1 to 2 minutes until soft, add the minced garlic and cook 30 seconds more until fragrant, scrape up any brown bits with a wooden spoon.

4. Add 1 cup orzo to the skillet and stir for 1 to 2 minutes to toast it lightly, this gives better flavor and helps keep the orzo from getting gluey.

5. Pour in 1 3/4 cups low sodium chicken or vegetable broth, add the lemon zest and about 1 tbsp lemon juice, bring to a gentle simmer and scrape the bottom so nothing sticks.

6. Nestle the seared salmon back into the skillet on top of the orzo, skin side up so it doesnt get soggy, spoon a little broth over the flesh, reduce heat to low, cover and simmer 8 to 10 minutes until the orzo is tender and the salmon reaches about 125 to 130 F for medium doneness.

7. Remove the lid, stir in 2 cups packed baby spinach and 1/3 cup freshly grated Parmesan, cook 1 to 2 minutes until the spinach wilts and the cheese melts into a creamy sauce, taste and adjust salt and pepper if needed.

8. If you like a little heat, sprinkle a pinch of red pepper flakes, fold in 2 tbsp chopped fresh parsley for brightness and give everything one last gentle stir.

9. Plate the salmon over the lemony orzo, serve with lemon wedges on the side for extra juice, and dont forget to scrape up any tasty bits left in the pan onto the plates.

Equipment Needed

1. Large heavy-bottomed skillet (12-inch) for searing and simmering.
2. Fish spatula or thin metal turner, so you can flip the salmon without tearing it.
3. Tongs, handy for moving and nestling the fillets back into the orzo.
4. Instant-read thermometer, to check the salmon reaches about 125 to 130 F for medium.
5. Wooden spoon, to scrape up brown bits and stir the orzo.
6. Chef’s knife and cutting board for shallot, garlic, parsley and lemon.
7. Measuring cups and spoons for the broth, orzo, oil and seasonings.
8. Microplane zester or fine grater for lemon zest and freshly grated Parmesan.
9. Paper towels to pat the salmon dry before seasoning, dont skip this.

FAQ

Q: Can I use frozen salmon? A: Yes, but thaw it completely in the fridge overnight and pat it dry before cooking. If you try to cook it from frozen the outside will overcook before the inside heats through, and the skin won't crisp. Thawed salmon cooks in about the same time as fresh.

Q: How do I know when the salmon is done? A: Check for an internal temp of about 125 to 130 F for medium rare, or 145 F if you want to follow USDA guidelines. You'll also see the flesh go opaque and it should flake easily with a fork. Let it rest 3 to 5 minutes after cooking so juices redistribute.

Q: Can I swap the orzo for another grain or pasta? A: You can, but expect different liquid and timing. Small pastas or Israeli couscous are similar. Long pasta and rice need different amounts of liquid and cooking time, so they are easier if cooked separately and added later.

Q: How do I keep the orzo from sticking or burning in the skillet? A: Toast the orzo a minute in the butter and oil first, then add hot broth and scrape the pan so nothing sticks. Keep the heat at a simmer, cover if needed, and stir once or twice. If it looks dry before it's tender, add a splash of broth or water.

Q: Can I make this dairy free or vegetarian? A: For dairy free skip the butter and Parmesan, use a little extra olive oil and a sprinkle of nutritional yeast for a cheesy note. For vegetarian swap salmon for firm tofu, chickpeas, or a mix of mushrooms and roast separately, then fold into the lemon orzo.

Q: Can I prep or reheat this ahead of time? A: Yes you can prep ingredients ahead, like zesting lemon, chopping shallot and measuring broth. Cooked orzo will soak up sauce in the fridge, so reheat gently on the stove with a splash of broth or olive oil. Salmon is best eaten fresh, but reheating low and slow in a 300 F oven for 8 to 10 minutes works ok.

One Skillet Salmon With Lemon Orzo Recipe Substitutions and Variations

Salmon fillets: swap for trout or steelhead (very similar fat and cook time), or a firm white fish like cod or halibut for a milder flavor; for a vegetarian option try firm tofu steaks, pressed and seared but cook times will differ.
Orzo pasta: substitute Israeli (pearl) couscous, ditalini or risoni; note couscous often needs a bit less liquid or a different cook time so check the package and adjust broth as needed.
Low sodium chicken broth: use vegetable broth, fish or seafood stock, or plain water plus a teaspoon of bouillon or a pinch of salt per cup; taste as you go since salt levels vary.
Freshly grated Parmesan cheese: swap with Pecorino Romano (saltier, so use less), Asiago or Grana Padano, or for a dairy free option use nutritional yeast but expect a different texture and flavor.

Pro Tips

– Pat and salt the fish ahead of time, really dry the skin so it crisps up, press the fillet into the pan with your spatula for a few seconds so it makes full contact. Dont crowd the pan or you’ll steam instead of sear.

– Use a heavy skillet and add the liquid hot, not cold, so the orzo keeps cooking evenly. Toast the orzo first, and keep an extra 1/4 cup of hot broth on hand to loosen the sauce at the end if it gets too thick.

– Pull the salmon a few degrees under your target temp, like 120 to 125 F, and let carryover heat finish it while you stir in the spinach and cheese. This way you avoid dry, overcooked fish.

– Taste and adjust salt after the cheese goes in, parm will change the seasoning. Finish with fresh lemon and parsley at the last second, and add red pepper flakes to individual plates so folks can control the heat.