One Skillet Salmon with Lemon Orzo

One skillet salmon with lemon orzo featuring golden-seared fillets and creamy parmesan orzo simmered with cherry tomatoes and wilted spinach. Bright lemon juice and zest plus fresh dill finish the whole dish in one pan.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Salmon fillets

4 6 oz each salmon fillets Pat dry for best browning; season with salt and pepper.

Orzo pasta

1 cup orzo pasta Stir often while simmering to prevent sticking.

Broth

2.5 cups chicken or vegetable broth Use chicken or vegetable based on preference.

Cherry tomatoes

1 cup cherry tomatoes, halved Halve for quick, even bursting.

Garlic

3 cloves garlic cloves, minced Minced so it blooms quickly in the skillet.

White wine

0.5 cup dry white wine Deglazing step for flavor; reduce briefly after adding.

Lemon

1 lemon juice and zest of 1 lemon Use both zest and juice: zest goes in during simmer; juice finishes at the end.

Olive oil

2 tbsp olive oil For searing the salmon.

Butter

2 tbsp butter Stirs in for creaminess after simmering.

Baby spinach

0.5 cup baby spinach Add near the end to wilt without overcooking.

Parmesan

0.25 cup grated parmesan Stir in off the boil for a smooth, cheesy texture.

Garnish

1 fresh dill and lemon slices to garnish Add at the end for fresh aroma and color.

Seasonings

1 salt, pepper, red pepper flakes Season to taste; red pepper flakes are optional for heat.

Equipment

1 cast iron skillet

Method

Sear the salmon

Season the salmon fillets with salt, pepper, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat, then sear the salmon for 3–4 minutes per side until golden; set aside on a plate.

Build the lemon orzo base

Reduce heat to medium and sauté the minced garlic in the same skillet until fragrant, about 30 seconds. Pour in the dry white wine to deglaze, scraping up browned bits from the pan.

Simmer the orzo

Add orzo, chicken or vegetable broth, lemon zest, and halved cherry tomatoes to the skillet. Simmer for 10–12 minutes, stirring often, until the orzo is tender and the liquid is absorbed.

Finish creamy and tender

Stir in baby spinach, butter, grated parmesan, and lemon juice. Cook just until the spinach wilts and the sauce turns creamy, about 1–2 minutes.

Warm the salmon through

Nestle the seared salmon back on top of the orzo. Cover the skillet and heat for 2 minutes until the salmon is warmed through.

Garnish and serve

Turn off the heat and garnish with fresh dill and lemon slices. Serve immediately for the best texture and bright lemon aroma.

Notes

Pro tip: stir the orzo frequently during the 10–12 minute simmer so it stays creamy instead of sticking to the pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the salmon and orzo texture can soften after thawing. For a lighter option, swap the butter for an equal amount of olive oil or use half the parmesan.