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Delicious One Skillet Salmon with Lemon Orzo Perfect for a Quick and Healthy Meal

Delicious One Skillet Salmon with Lemon Orzo Perfect for a Quick and Healthy Meal - Featured Image
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Learn how to make delicious One Skillet Salmon with Lemon Orzo. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 salmon fillets, about 6 ounces each, skin-on or off depending on preference
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 1/2 cups chicken broth or vegetable broth
  • 1 lemon, zested and juiced
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 cup cherry tomatoes, halved (or use grape tomatoes if you prefer)
  • 2 cups fresh spinach or arugula
  • Fresh parsley or basil, chopped (for garnish)
  • Extra lemon wedges for serving

When I first made this dish, I experimented with different herbs—sometimes basil, sometimes parsley. I find that fresh herbs really brighten up the flavors, and I almost always have a lemon or two lying around, which is why I love adding that zest and juice. If you prefer, you can swap out the cherry tomatoes for roasted red peppers or even some sautéed zucchini for variety. The beauty of this recipe is that it’s forgiving and adaptable, much like my grandma’s cooking style.

Instructions

  1. Start by seasoning your salmon fillets generously with salt and pepper. I always like to let them sit for a few minutes while I prepare the other ingredients—it helps the flavors penetrate a bit more.
  2. Heat 1 tablespoon of olive oil in a large, deep skillet or a sauté pan over medium-high heat. Once hot, add the salmon fillets, skin side down if using skin-on. Cook for about 4-5 minutes per side, or until the salmon is golden and cooked through. I find that flipping the salmon carefully helps keep it tender and flaky. Once cooked, remove the salmon from the skillet and set aside on a plate.
  3. In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and sauté until translucent, about 3 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant—this is where my kitchen fills with that comforting aroma I grew up loving.
  4. Add the orzo pasta to the skillet and stir well to coat the grains with the oil and aromatics. Toast the orzo for about 2 minutes until it turns slightly golden; this step adds depth to the flavor, a trick I learned from my grandma’s kitchen.
  5. Pour in the chicken or vegetable broth, add lemon zest, and bring everything to a gentle simmer. Cover the skillet and cook for about 10 minutes, stirring occasionally. Keep an eye on it—if the liquid evaporates before the orzo is tender, add a splash more broth or water.
  6. Once the orzo is al dente, stir in the cherry tomatoes and spinach. Cover again for 2-3 minutes, just until the tomatoes soften slightly and the greens wilt. I love how the colors pop and how fresh everything looks at this stage—reminds me of those summer dinners at my grandma’s farm.
  7. Squeeze fresh lemon juice over the skillet, taste and adjust seasoning with salt and pepper as needed. Carefully place the cooked salmon back on top of the orzo, pressing gently to let the flavors meld for a minute or two.
  8. Finish by garnishing with chopped parsley or basil, and serve hot with extra lemon wedges on the side. I love to squeeze a little more lemon right before digging in—brightens everything up beautifully.

Find it online: https://artofeasycooking.com/one-skillet-salmon-with-lemon-orzo/