A flavorful one-pan dinner featuring pan-seared salmon served over lemony orzo cooked with Parmesan and fresh spinach. Easy, creamy, and satisfying.

Scale

4 skinless salmon fillets

1 tsp salt – divided

1 tsp coarsely ground black pepper – divided

1 tsp sweet paprika

1 tsp garlic powder

1 tbsp olive oil

1 tsp unsalted butter

1 yellow onion – finely chopped

3 garlic cloves – minced

1 cup dry orzo pasta

1 tsp dried thyme

3 cups low sodium chicken broth

5 ounces baby spinach

juice from ½ lemon

½ cup grated Parmesan

freshly ground black pepper – for serving

chili flakes – for serving

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1. Pat salmon dry and season with garlic powder, paprika, and half the salt and pepper.

2. Heat oil and butter in skillet. Sear salmon 3–4 minutes per side. Remove and set aside.

3. Lower heat. Add onion and garlic. Cook for 2 minutes.

4. Add thyme and remaining salt and pepper. Stir in orzo and toast 1 minute.

5. Pour in chicken broth. Bring to a boil, then reduce to simmer for 8 minutes.

6. Add spinach and stir until wilted, about 2 minutes.

7. Mix in lemon juice and Parmesan. Stir to combine and add more broth if needed.

8. Return salmon to skillet and heat through for 2–3 minutes.

9. Garnish with pepper and chili flakes. Serve warm.

Substitute kale for spinach or use vegetable broth for pescatarian option.

Whole wheat orzo adds extra fiber.

Try cod or trout as alternatives to salmon.