One Skillet Salmon with Lemon Orzo

This one skillet salmon with lemon orzo is a total weeknight win! Juicy, pan-seared salmon paired with creamy, lemony orzo, wilted spinach, and melty Parmesan—all made in a single pan for easy cleanup. It’s light yet satisfying, full of flavor, and ready in just 30 minutes.

Whether you’re feeding the family or hosting friends, this elegant yet simple dish is guaranteed to impress. Minimal effort, maximum flavor!

Why You’ll Love This One Skillet Salmon Recipe

There’s so much to love about this salmon with lemon orzo dish:

Quick & easy: Ready in 30 minutes with just a few simple steps.
One pan magic: Fewer dishes, more flavor. The orzo soaks up all the goodness from the salmon and broth.
Creamy & zesty: Parmesan brings the creaminess, and lemon adds a refreshing kick.
Balanced & wholesome: Protein, veggies, carbs—this meal has it all.
Customizable: Swap in shrimp or chicken, add peas or kale—make it your own!

Ingredients You’ll Need

For the Salmon

4 skinless salmon fillets – same size and thickness helps even cooking
1 tbsp olive oil + 1 tsp butter – for richness and a golden sear
Seasoning:
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp salt
- ½ tsp black pepper

For the Lemon Orzo

1 yellow onion, finely chopped
3 garlic cloves, minced
1 cup dry orzo pasta
1 tsp dried thyme
3 cups low-sodium chicken broth (or vegetable broth)
5 oz baby spinach
Juice from ½ lemon
½ cup grated Parmesan – fresh is best for a smooth finish
Salt & pepper, to taste
Optional: chili flakes and extra black pepper for serving

How to Make Salmon with Lemon Orzo

Prep ingredients: Grate the Parmesan, chop the onion, and mince the garlic. Pat the salmon dry and season both sides with garlic powder, paprika, salt, and pepper.
Sear the salmon: Heat oil and butter in a large nonstick skillet over medium-high. Sear salmon 3–4 minutes per side until golden. Remove and set aside.
Sauté aromatics: Reduce heat to medium. Sauté onion and garlic until soft and fragrant, about 2 minutes. Stir in thyme and remaining salt and pepper.
Toast the orzo: Add the orzo to the skillet and stir for 1 minute to lightly toast.
Simmer: Pour in the broth and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until orzo is nearly al dente and most of the liquid is absorbed—about 8 minutes.
Finish the orzo: Stir in the spinach and let it wilt, about 2 minutes. Add lemon juice and Parmesan, stirring until creamy. Add a splash more broth if needed.
Return the salmon: Nestle the salmon back into the orzo and let it warm through, about 2–3 minutes.
Serve: Finish with freshly ground pepper and chili flakes if desired.

Recipe Tips

Swap the salmon for shrimp or chicken if you like.
Stir in peas, kale, or broccoli instead of spinach.
Deglaze the pan with a splash of dry white wine for extra depth.
Pair with a side salad or serve as-is for a satisfying meal.

Storing Leftovers

Refrigerate: Store in an airtight container and enjoy within 1 day for best texture.
Freeze: This dish can be frozen for up to 3 months. Reheat gently with a splash of broth to loosen the orzo.

Love One-Pot Dinners?

Try these reader favorites next: