Description
A delicious and easy one-pan meal featuring salmon, orzo pasta, and fresh vegetables, all cooked together with lemon and garlic.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt, pepper, garlic powder, and onion powder. Once the oil is hot, add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, add the orzo and toast for 1-2 minutes, stirring frequently. Pour in the chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Stir in the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Return the salmon to the skillet, nestling it into the orzo mixture. Cook for another minute to heat through.
- Garnish with fresh parsley before serving.
Notes
- For a spicy kick, add red pepper flakes when cooking the orzo.
- Substitute the salmon with chicken breast or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg