I threw this together the first time because I wanted to make my partner something memorable but still doable after a long day. Their face totally lit up when I set this gorgeous, fragrant meal down. That’s when I realized it’d be a regular go-to in our house.
Flavorful Ingredients
- Skinless salmon fillets: go fresh and grab those center pieces that are nice and bright
- Salt and black pepper: just the basics to make everything pop with flavor
- Sweet paprika: for a bit of smokiness and a pretty reddish color
- Garlic powder: super handy for even flavor all over the salmon
- Butter and olive oil: you get that good taste and a nice golden sear
- Yellow onion: kicks off the orzo with savory flavor
- Fresh garlic cloves: chop up some real ones, way brighter flavor than the jarred stuff
- Orzo pasta (dry): cooks fast and soaks up everything else you put in
- Dried thyme: gives the whole thing a down-to-earth, herby kick
- Low-sodium chicken broth: brings depth and lets you decide how salty you want it
- Baby spinach: toss it in and it’ll wilt right in, plus it adds a pop of green
- Fresh lemon juice: brightens up every bite with just the right zing
- Parmesan cheese: once you mix it in you get that creamy, cheesy finish
Simple Step-by-Step Instructions
- Get Ready:
- Make sure you have all your stuff out before you turn the stove on. Use a paper towel to blot the salmon dry so it’ll brown up nicely in the pan. Sprinkle garlic powder, a little sweet paprika, and half the salt and pepper over both sides, and pat it on so it sticks.
- Sear The Salmon:
- Let the butter and oil heat in a big nonstick skillet over medium-high until the butter gets bubbly but not brown. Put the salmon in with the best side facing down and let it sizzle for three or four minutes without touching it until you see a crispy golden edge. Flip carefully and cook three or four more minutes—don’t worry if it’s a little rare in the middle; it’ll finish later. Set the salmon aside for now.
- Build The Flavor Base:
- Turn down the heat to medium. Toss the chopped onion into the same pan, scraping up all those browned salmon bits—seriously, they taste awesome. Saute the onion about two minutes until it looks soft but not browned. Stir in chopped garlic and let it get just fragrant (should only take half a minute)—don’t let it burn!
- Toast The Orzo:
- Now, stir in the dried thyme and the rest of your salt and pepper. Pour in the dry orzo and stir for a minute to let it get a bit toasty and nutty. This part keeps the pasta from going mushy later.
- Simmer The Orzo:
- Pour the broth over everything and bump up the heat till it bubbles gently. Turn it back to low so it just simmers, and stir now and then for about eight minutes. The orzo will drink up almost all the broth and should be just barely tender.
- Add The Greens And Cheese:
- Mix in handfuls of spinach until it wilts down and disappears into the pasta. Dump in the lemon juice and a pile of grated Parmesan, stirring till it turns shiny and creamy. If it looks too thick, splash in a little more broth till it loosens up how you like it.
- Finish The Dish:
- Pop the salmon fillets back in the pan, nestling them down in the orzo. Let them sit for another two to three minutes, just enough to heat the fish and finish cooking it gently. It’ll stay juicy and not rubbery this way.
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