As a recipe developer, I created this One Dish Salmon Dinner that pairs pan seared salmon with lemony orzo, spinach, and Parmesan and uses a simple one pan method to keep the whole meal quick and fuss-free.

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Its funny how one pan can do so much. I throw salmon fillets and orzo together in a skillet and somehow it turns into dinner that looks like I worked harder than I did.

The orzo soaks up bright flavors and the salmon gets that crisp edge I like, but the real win is how simple it is on a weeknight. This recipe is perfect for Easy Salmon Meals Dinners and proves a One Dish Salmon Dinner doesnt have to be boring or fussy.

I promise it will make you curious enough to try it tonight, even if you were planning takeout.

Ingredients

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Salmon: Rich in protein and omega 3s, full flavored and keeps dish hearty.
Orzo: Small pasta that adds comforting carbs and texture, soaks up lemon broth.
Lemon: Brightens dish with tangy juice and fragrant zest, cuts through richness.
Spinach: Adds iron, fiber and fresh color, wilts fast into silky leaves.
Parmesan: Salty, nutty finish, brings umami and creamy mouthfeel when melted.
Olive oil: Healthy fats for searing, gives subtle fruitiness and glossy shine.
Garlic: Pungent aroma, savory depth and slight sweetness when softened, essential.
Butter: Adds silky richness and helps brown orzo edges, balances lemon tang.
Broth: Provides savory liquid for cooking orzo, boosts flavor without heaviness.

Ingredient Quantities

4 salmon fillets, about 6 oz each (skin on or off, your call)

1 cup orzo

2 tbsp olive oil

1 tbsp butter

1 small yellow onion, finely chopped

3 cloves garlic, minced

2 cups low sodium chicken or vegetable broth

zest and juice of 1 lemon (about 2 tbsp juice)

4 cups baby spinach (about 4 oz)

1/2 cup freshly grated Parmesan, plus more to serve

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Pat 4 salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper; if skin-on, score skin lightly and press fillets into the hot pan so they stay flat while searing.

2. Heat a large skillet over medium-high, add 2 tbsp olive oil and 1 tbsp butter; when the fat is shimmering, sear salmon skin-side down for 3 to 4 minutes until the skin is crisp, flip and cook 1 to 2 minutes more until mostly cooked but still slightly underdone, then transfer to a plate and tent loosely with foil.

3. Reduce heat to medium, add the chopped small yellow onion to the same skillet and sauté in the remaining oil and butter for 3 minutes until soft, scraping up the browned bits from the salmon for extra flavor.

4. Add 3 minced garlic cloves and 1 cup orzo, stir and toast the orzo for about 1 minute so it gets a little nutty.

5. Pour in 2 cups low sodium chicken or vegetable broth, add zest and juice of 1 lemon, 1/4 tsp red pepper flakes if using, and a pinch more salt and pepper; bring to a simmer, then reduce heat to medium-low.

6. Cover and cook the orzo, stirring once or twice, about 8 to 10 minutes, until most of the liquid is absorbed and the orzo is just tender; if it dries out too fast, add up to 1/2 cup more broth or water.

7. Stir in 4 cups baby spinach, 1/2 cup freshly grated Parmesan, and 1 tbsp butter for silkiness; the spinach will wilt quickly, fold it into the creamy orzo and taste for seasoning.

8. Nestle the seared salmon back into the skillet on top of the orzo, cover and let everything steam together 2 to 3 minutes until salmon is cooked through and flakes easily with a fork but not dry.

9. Finish with 2 tbsp chopped fresh parsley and extra Parmesan to serve, squeeze a little extra lemon if you like, and remember: don’t overcook the fish or it’ll get dry.

Equipment Needed

1. Large skillet, 12 inch if you got one, for searing the salmon and cooking the orzo
2. Fish spatula or wide metal spatula to press and flip the fillets
3. Tongs for moving the salmon and stirring without breaking it up
4. Chef’s knife for chopping the onion, garlic and parsley
5. Cutting board
6. Measuring cups and spoons for the orzo, broth, oil and seasonings
7. Microplane zester or fine grater for the lemon zest
8. Grater for the Parmesan and a wooden spoon or silicone spatula for stirring
9. Plate and aluminum foil to rest and tent the seared salmon

FAQ

Q: Can I use frozen salmon? A: Yes, but thaw it overnight in the fridge for best results. Pat it very dry before searing so it browns, and you might need an extra minute or two per side; cooking from fully frozen in a skillet usually makes it hard to get a good sear.

Q: How do I know when the salmon is cooked? A: Look for opaque, flaky flesh that flakes with a fork and separates easily from the center. For temp geeks, 125 to 130°F is medium-rare and juicy, 135°F is firmer, and USDA recommends 145°F for fully done.

Q: How do I get the skin crispy? A: Dry the skin with paper towels, heat the oil until shimmering, place skin-side down and press gently for 20 to 30 seconds so it makes full contact, then don't move it for 4 to 5 minutes. Flip only once, and finish in the pan with the orzo if needed.

Q: Can I swap ingredients or make it dairy free? A: Totally. Use vegetable broth instead of chicken, skip the butter and Parmesan and add a splash more olive oil and a squeeze more lemon for brightness, or swap spinach for kale but give kale a few extra minutes to soften.

Q: My orzo sticks or gets gummy what went wrong? A: You probably need more liquid or less stirring. Toast the orzo briefly, then add 2 cups broth per 1 cup orzo, bring to a simmer, cover and cook undisturbed 8 to 10 minutes, stir near the end and add a splash more broth if needed.

Q: Can I make this ahead or reheat leftovers? A: Yes, but reheat gently so the salmon doesnt dry out. Warm the orzo on low with a splash of broth, add spinach and cheese, then nestle the salmon on top just long enough to warm through. Leftover salmon can also be flaked into a salad the next day.

One Skillet Salmon With Lemon Orzo Recipe Substitutions and Variations

Salmon: swap for trout (same rich flavor and similar cook time) or halibut/cod if you want a firmer white fish, just watch cook time so it doesn’t dry out.
Orzo: use couscous, small pasta like acini di pepe, or quick-cooking quinoa for a gluten free option, but note quinoa needs slightly less liquid.
Chicken/veg broth: use water plus a splash of white wine, or a low-sodium bouillon dissolved in water, then taste and adjust salt.
Parmesan: substitute Pecorino Romano or Asiago for a sharper cheese, or nutritional yeast to keep it dairy free, add a pinch more salt if you go that route.

Pro Tips

1. Make the salmon as dry as you can and get the pan really hot before it goes in. Press the fillets down if they have skin so they dont curl, and pull them off while theyre still a tiny bit underdone so they finish in the orzo without drying out.

2. Toast the orzo for just a minute, it adds a nutty note, then use warm broth so it cooks evenly. Keep up to 1/2 cup extra broth or even a little reserved pasta water nearby, because orzo can drink fast and you dont want it to go gluey.

3. Fold in the spinach at the last possible second and stir in cold butter and Parmesan off the heat for a silky finish. Taste after you add cheese since parm brings salt, and add lemon juice right before serving for a bright lift.

4. Let the salmon rest a minute or two tented so juices redistribute, dont slice into it right away. If you use a thermometer aim for about 125 to 130 F for medium; the temp will climb a bit while it rests.

One Skillet Salmon With Lemon Orzo Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

584

kcal

Equipment: 1. Large skillet, 12 inch if you got one, for searing the salmon and cooking the orzo
2. Fish spatula or wide metal spatula to press and flip the fillets
3. Tongs for moving the salmon and stirring without breaking it up
4. Chef’s knife for chopping the onion, garlic and parsley
5. Cutting board
6. Measuring cups and spoons for the orzo, broth, oil and seasonings
7. Microplane zester or fine grater for the lemon zest
8. Grater for the Parmesan and a wooden spoon or silicone spatula for stirring
9. Plate and aluminum foil to rest and tent the seared salmon

Ingredients

4 salmon fillets, about 6 oz each (skin on or off, your call)
1 cup orzo
2 tbsp olive oil
1 tbsp butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 cups low sodium chicken or vegetable broth
zest and juice of 1 lemon (about 2 tbsp juice)
4 cups baby spinach (about 4 oz)
1/2 cup freshly grated Parmesan, plus more to serve
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley (optional)

Directions

Pat 4 salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper; if skin-on, score skin lightly and press fillets into the hot pan so they stay flat while searing.
Heat a large skillet over medium-high, add 2 tbsp olive oil and 1 tbsp butter; when the fat is shimmering, sear salmon skin-side down for 3 to 4 minutes until the skin is crisp, flip and cook 1 to 2 minutes more until mostly cooked but still slightly underdone, then transfer to a plate and tent loosely with foil.
Reduce heat to medium, add the chopped small yellow onion to the same skillet and sauté in the remaining oil and butter for 3 minutes until soft, scraping up the browned bits from the salmon for extra flavor.
Add 3 minced garlic cloves and 1 cup orzo, stir and toast the orzo for about 1 minute so it gets a little nutty.
Pour in 2 cups low sodium chicken or vegetable broth, add zest and juice of 1 lemon, 1/4 tsp red pepper flakes if using, and a pinch more salt and pepper; bring to a simmer, then reduce heat to medium-low.
Cover and cook the orzo, stirring once or twice, about 8 to 10 minutes, until most of the liquid is absorbed and the orzo is just tender; if it dries out too fast, add up to 1/2 cup more broth or water.
Stir in 4 cups baby spinach, 1/2 cup freshly grated Parmesan, and 1 tbsp butter for silkiness; the spinach will wilt quickly, fold it into the creamy orzo and taste for seasoning.
Nestle the seared salmon back into the skillet on top of the orzo, cover and let everything steam together 2 to 3 minutes until salmon is cooked through and flakes easily with a fork but not dry.
Finish with 2 tbsp chopped fresh parsley and extra Parmesan to serve, squeeze a little extra lemon if you like, and remember: don't overcook the fish or it'll get dry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.