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In the bustling rhythm of modern life, finding the time to prepare a wholesome meal can often feel like an insurmountable challenge. Enter the world of one-skillet meals, where convenience and flavor collide to create culinary magic without the hassle of extensive cleanup. One such delightful dish is the Lemon Zest One Skillet Salmon with Orzo, a recipe that seamlessly merges nutrition and taste. This dish is perfect for busy weeknights, providing a satisfying meal that’s both quick to prepare and a feast for the senses.
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One Skillet Salmon with Lemon Orzo

Discover the joy of cooking with this Lemon Zest One Skillet Salmon with Orzo! This easy, nutritious recipe combines tender salmon, fluffy orzo, and vibrant vegetables, creating a delightful meal perfect for busy weeknights. With bright lemon flavors and a bounty of health benefits, it’s a dish the whole family will love. Get ready to impress with just one skillet! #OneSkilletMeal #SalmonRecipe #HealthyEating #QuickDinner #CulinaryJourney

Ingredients

4 salmon fillets (about 6 oz each)

1 cup orzo pasta

2 cups vegetable or chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 lemon (zested and juiced)

1 cup cherry tomatoes, halved

2 cups baby spinach

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the salmon fillets with salt, pepper, and dried oregano on both sides.

    Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes, until the center is opaque and flakes easily. Remove the salmon from the skillet and set aside.

      In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant.

        Pour in the orzo and stir to coat in the onion and garlic mixture. Toast the orzo for about 2 minutes.

          Add the vegetable or chicken broth, lemon juice, and lemon zest to the skillet. Bring to a simmer, reduce the heat, and cover. Cook for about 8-10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.

            Stir in the cherry tomatoes and baby spinach, allowing them to wilt for about 2 minutes.

              Nestle the cooked salmon fillets back into the skillet on top of the orzo mixture. Cover and let them heat through for another 2-3 minutes.

                Remove from heat, garnish with fresh parsley, and serve immediately.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4