Ingredients
For the Salmon:
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4 skinless salmon fillets (about 6 oz or 170 g each)
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1 tsp garlic powder
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1 tsp sweet paprika
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½ tsp salt
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½ tsp black pepper
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1 tbsp olive oil (for searing)
For the Orzo and Sauce:
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1 tbsp olive oil (for sautéing)
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1 tsp unsalted butter
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1 medium yellow onion, finely chopped
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3 garlic cloves, minced
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1 cup dry orzo pasta
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1 tsp dried thyme
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3 cups low-sodium chicken broth (or vegetable broth)
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5 oz (140 g) baby spinach
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Juice of ½ lemon (about 1 tbsp)
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½ cup freshly grated Parmesan cheese
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½ tsp salt (adjust to taste)
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½ tsp black pepper (freshly ground)
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Optional: zest of ½ lemon for extra brightness
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Optional: pinch of chili flakes, for heat
Preparation Tips:
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Pat the salmon fillets dry with paper towels to help them sear properly.
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Grate Parmesan cheese ahead of time for smooth incorporation.
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Measure all ingredients before cooking for a smoother process.
Instructions
1. Season the Salmon
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Place the salmon fillets on a plate.
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Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
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Gently rub the seasoning into the fillets and set aside.
2. Sear the Salmon
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Heat 1 tbsp of olive oil in a large non-stick or cast-iron skillet over medium heat.
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Add the salmon fillets, skin-side down (or flat side down if skinless).
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Sear for 4–5 minutes, then flip and cook another 3–4 minutes, or until golden and just cooked through.
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Transfer the salmon to a plate and set aside. Cover lightly with foil to keep warm.
3. Sauté Aromatics
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In the same skillet, reduce the heat slightly and add 1 tbsp olive oil and 1 tsp butter.
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Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
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Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Toast the Orzo
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Add the dry orzo to the skillet with the onion mixture.
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Stir and let it toast for about 2 minutes, until slightly golden and coated in oil.
5. Add Liquid and Simmer
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Pour in the chicken or vegetable broth and stir in the dried thyme.
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Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally to prevent sticking.
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Add more broth or a splash of water if needed to ensure the orzo is cooked to your preferred tenderness.
6. Wilt the Spinach
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When the orzo is almost done, stir in the baby spinach.
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Cook for another 1–2 minutes until the spinach wilts down.
7. Finish the Dish
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Stir in the lemon juice, lemon zest (if using), Parmesan cheese, salt, and black pepper.
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Taste and adjust the seasoning. Add a pinch of chili flakes if you like a mild kick.
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The mixture should be creamy and slightly saucy. If it seems dry, add a splash of warm broth.
8. Return Salmon to Skillet
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Nestle the cooked salmon fillets back into the orzo.
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Spoon some of the orzo mixture over the top to warm the salmon through.
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Let it all sit for a minute or two off the heat before serving.
Notes
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Don’t Overcook the Salmon: Salmon cooks quickly. Once it flakes easily with a fork, it’s done. If left too long in the pan, it may become dry.
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Adjust Liquid for Orzo: Orzo absorbs liquid fast. If it becomes too dry before cooking through, just add a bit more warm broth and stir.
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Grate Your Cheese Fresh: Pre-shredded cheese doesn’t melt as well. Freshly grated Parmesan gives a better texture and richer taste.
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Use What You Have: No spinach? Kale, arugula, or even frozen peas can work. No Parmesan? Try pecorino or another hard cheese.
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Creamier Option: For a richer texture, stir in 1–2 tbsp of cream or crème fraîche after adding the Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes