If you’re looking for a dinner that’s cozy, bright, and loaded with protein, my One Pan Lemony Salmon Orzo is about to become a regular in your kitchen. Flaky, paprika-seasoned salmon sits on a bed of creamy Parmesan orzo with lemon and wilted spinach, and the whole thing comes together in one skillet in under 25 minutes. Each serving has over 45 grams of protein, which makes it a dinner that actually keeps you full.
Friends, I have a soft spot for orzo. It cooks fast, it soaks up whatever you simmer it in, and it turns creamy without any of the constant stirring you’d need for risotto. In this recipe, it simmers in the same skillet you just used for the salmon, so all of that flavor in the pan goes straight into the orzo. One skillet and one cutting board, and dinner is ready faster than takeout would show up at your door.
And the protein here is no joke. Between a pound and a half of salmon and a half cup of Parmesan, each serving lands at over 45 grams, which is exactly the kind of dinner I want when I’m trying to feel fueled. The lemon brightens everything, the spinach wilts right into the orzo, and a pinch of red pepper flakes on top gives it a little kick.
A quick note on the parchment paper, because I know it looks a little unusual. You heat the olive oil in the skillet, lay a square of parchment on top, and turn it so both sides get coated. The salmon cooks right on the parchment, which means it won’t stick or tear when you flip it, and you don’t end up with stuck-on bits of fish in the pan before the orzo goes in. Once the salmon is done, toss the parchment and keep going in the same skillet.
What You Need to Make This One Pan Salmon Orzo
- Salmon: If you’d rather not remove the skin yourself, ask the fish counter at your grocery store to do it for you. Fresh or frozen both work, just make sure frozen salmon is fully thawed and patted dry.
- Kosher Salt: Seasons the salmon on both sides. Kosher salt is coarser than table salt, so if you’re using table salt, start with a little less.
- Ground Black Pepper: Black pepper adds a little warmth to the salmon seasoning.
- Paprika: Paprika gives the salmon its gorgeous color and a mild, slightly sweet flavor.
- Olive Oil: Coats the parchment for the salmon and then stays in the pan to sauté the onion.
- Yellow Onion: It softens and turns slightly sweet in just a couple of minutes.
- Garlic: Fresh garlic gives you so much more flavor than the jarred kind.
- Orzo: Orzo is a small, rice-shaped pasta that cooks right in the broth, so there’s no separate pot of boiling water. If you need this recipe to be gluten-free, look for a gluten-free orzo.
- Dried Thyme: Adds an earthy, herby note that pairs so well with lemon and salmon.
- Chicken Broth: I recommend low-sodium so you can control the salt, especially since the Parmesan adds plenty.
- Baby Spinach: Two large handfuls of baby spinach wilt right into the orzo at the end. It looks like a lot going in, but it cooks down in seconds.
- Lemon: The juice of one lemon is what makes this orzo taste so bright and fresh. If you want even more lemon flavor, zest the lemon before you juice it and stir the zest in at the end.
- Parmesan Cheese: A half cup of freshly grated Parmesan makes the orzo creamy and adds a salty, nutty flavor (plus extra protein!). Grate it fresh if you can, since pre-shredded Parmesan has anti-caking agents that keep it from melting as smoothly.
- Red Pepper Flakes: A sprinkle of red pepper flakes on top adds a little heat to finish the dish. Add as much or as little as you like.
How to Make This Easy One Pan Salmon Orzo
Start by patting the salmon dry with a paper towel, which helps the seasoning stick and gives you a better sear. Season both sides of each piece with the kosher salt, black pepper, and paprika.
Next, heat the olive oil in a large skillet over medium heat. Lay a square of parchment paper in the skillet and turn it over so both sides are coated in oil. Place the salmon on top of the parchment and cook for 4 minutes, then flip and cook for another 4 minutes, or until it’s cooked to your liking. Transfer the salmon to a plate and discard the parchment.
In that same skillet, add the diced onion and sauté for about 2 minutes, until it starts to soften. Add the garlic, orzo, and dried thyme, stirring for a minute or so to lightly toast the orzo.
Pour in the chicken broth and lemon juice and bring everything to a gentle boil. Then, reduce the heat to low and let it cook for about 8 minutes, stirring once or twice, until the orzo is al dente and most of the liquid has been absorbed.
Finally, stir in the Parmesan and spinach until the spinach wilts. Nestle the salmon back into the skillet, top with red pepper flakes, and serve straight from the pan. Store any leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
The orzo is best fresh, since it keeps absorbing liquid as it sits. That said, you can do almost all of the prep ahead. Dice the onion, mince the garlic, juice the lemon, and grate the Parmesan up to a day in advance and store them in the fridge.
Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will thicken as it sits, so add a splash of broth or water when you reheat it. Warm it gently on the stovetop over low heat or in the microwave, covered, so the salmon doesn’t dry out.
The salmon is done when it flakes easily with a fork. The USDA recommends cooking salmon to an internal temperature of 145°F. Thicker pieces may need an extra minute or two per side.
Yes. Thaw it overnight in the fridge, then pat it very dry before seasoning so it sears instead of steams.
Yes, swap in a gluten-free orzo. Gluten-free pastas can cook differently, so check the package directions and keep an eye on the liquid, adding a splash more broth if it absorbs too quickly. Double-check that your broth is certified gluten-free, too.
You can leave out the Parmesan or use your favorite dairy-free Parmesan alternative. Keep in mind the orzo won’t be quite as creamy, and the protein per serving will be a little lower.
Equipment
- Microplane
Ingredients
- 1 ½ Pounds Salmon, cut into 4 pieces 4 skinless salmon fillets
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Paprika
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, diced
- 3 Cloves Garlic, minced
- 1 Cup Dry Orzo
- 1 Teaspoon Dried Thyme
- 2 Cups Chicken Broth
- 2 Large Handfuls Baby Spinach
- 1 Lemon, juiced
- ½ Cup Freshly Grated Parmesan Cheese
- Red Pepper Flakes, for serving
Instructions
- Start by patting the salmon dry with a paper towel, which helps the seasoning stick and gives you a better sear. Season both sides of each piece with the kosher salt, black pepper, and paprika.
- Next, heat the olive oil in a large skillet over medium heat. Lay a square of parchment paper in the skillet and turn it over so both sides are coated in oil. Place the salmon on top of the parchment and cook for 4 minutes, then flip and cook for another 4 minutes, or until it’s cooked to your liking. Transfer the salmon to a plate and discard the parchment.
- In that same skillet, add the diced onion and sauté for about 2 minutes, until it starts to soften. Add the garlic, orzo, and dried thyme, stirring for a minute or so to lightly toast the orzo.
- Pour in the chicken broth and lemon juice and bring everything to a gentle boil. Then, reduce the heat to low and let it cook for about 8 minutes, stirring once or twice, until the orzo is al dente and most of the liquid has been absorbed.
- Finally, stir in the Parmesan and spinach until the spinach wilts. Nestle the salmon back into the skillet, top with red pepper flakes, and serve straight from the pan. Store any leftovers in an airtight container in the fridge for up to 3 days.
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