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- 2 salmon fillets, skin removed - 1 cup orzo pasta - 4 cups low-sodium vegetable broth - 1 large lemon, juiced and zested - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 2 cups fresh baby spinach - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - Fresh dill or parsley for garnish (optional) The main ingredients create a bright and zesty dish. Salmon is the star here, providing rich flavor and healthy fats. Orzo pasta adds a fun texture that pairs well with the fish. The cherry tomatoes bring sweetness, while spinach adds a pop of color and nutrients. The recipe uses simple seasonings like salt and pepper to enhance the dish. Fresh lemon juice and zest give it a vibrant kick. You can add fresh dill or parsley as a garnish. This adds a nice touch and fresh aroma to your meal. To make this meal, you will need: - A large skillet - A cutting board - A sharp knife - Measuring cups and spoons - A fork (for flaking the salmon) Having the right tools makes cooking easier and more enjoyable. A large skillet is key for cooking everything in one place. The knife and cutting board help you prep the ingredients quickly. Measuring tools ensure you use the right amounts, making your dish taste just right. {{ingredient_image_2}} To start, heat 2 tablespoons of olive oil in a large skillet over medium heat. While the oil warms, season your salmon fillets with salt and pepper. Once the oil shimmers, gently place the salmon in the skillet, skin-side down. Sear the salmon for about 4-5 minutes on each side. Look for a golden brown color and a firm texture. When done, remove the salmon from the skillet and place it on a plate. Do not wash the skillet; keep those tasty bits! Add 1 tablespoon of olive oil and the minced garlic. Sauté the garlic for about 1 minute until it smells great. Next, add 1 cup of uncooked orzo to the skillet. Stir it well to coat it in the oil. Toast the orzo for 1-2 minutes to boost its flavor. Then, pour in 4 cups of vegetable broth, along with the lemon juice and zest. Raise the heat slightly to bring it to a gentle simmer. Cook for 10-12 minutes, stirring often. You want the orzo to be al dente and soak up most of the broth. Once the orzo is tender, add 1 cup of halved cherry tomatoes and 2 cups of fresh baby spinach. Stir everything together and cook for an additional 2-3 minutes. This will wilt the spinach and soften the tomatoes. Now, flake the cooked salmon into large chunks using a fork. Gently fold the salmon into the skillet with the orzo and vegetables. Be careful not to break it apart too much. Taste your dish and adjust the seasoning with more salt and pepper if needed. Remove from heat and let it sit for a couple of minutes. This will help the flavors blend before serving. To get the best salmon, start with fresh fillets. Make sure to remove the skin first. Heat your skillet with olive oil until it shimmers. This means it's ready for the salmon. Place the salmon in the skillet and cook for 4-5 minutes on each side. Look for a golden color, which means it is done. Use a fork to check if it flakes easily. If it does, you nailed it! While the basic seasoning of salt and pepper works well, you can add more. A dash of paprika gives a nice kick. You can also try adding garlic powder or onion powder for extra flavor. Fresh herbs like dill or parsley add brightness to the dish. A squeeze of lemon juice at the end brings out all the flavors too. When serving, use deep bowls for the orzo. This makes the dish look inviting. Garnish with fresh herbs and a sprinkle of lemon zest. A lemon wedge on the side not only looks pretty, but it also lets guests add extra zest. This small touch can make your meal feel gourmet! Pro Tips Perfectly Cooked Salmon: To ensure your salmon is perfectly cooked, use a meat thermometer; it should reach an internal temperature of 145°F (63°C) for optimal doneness. Flavorful Orzo: Toasting the orzo in the olive oil before adding the broth enhances its nutty flavor, making the dish even more delicious. Fresh Ingredients: Using fresh spinach and ripe cherry tomatoes will greatly enhance the overall taste and nutritional value of your dish. Adjusting Acidity: If you prefer a more tangy flavor, feel free to add more lemon juice or zest to the dish before serving for an extra zesty kick. {{image_4}} You can easily swap salmon for other proteins. Chicken breasts work well in this dish. Just ensure you cook them fully. Shrimp is another great choice. Cook shrimp until they turn pink. Tofu can be a nice plant-based option. Simply sauté it until golden and crispy. If you want a vegetarian meal, skip the fish. Add more veggies instead. Use mushrooms, zucchini, or bell peppers. These add great flavor and texture. You can also add chickpeas for protein. They make the dish filling and healthy. Seasonal veggies can make your orzo shine. In spring, use asparagus or peas. In summer, add fresh corn or zucchini. In fall, try butternut squash or Brussels sprouts. These veggies not only taste good but also boost nutrition. Mix and match to keep it fresh and exciting. To store leftovers, let the dish cool down first. Place the orzo and salmon in an airtight container. Make sure the container seals well to keep the flavors fresh. Store it in the fridge for up to three days. This keeps the meal tasty and safe to eat later. When you are ready to reheat, take the container from the fridge. You can use a microwave or a skillet for this. If using a microwave, heat in short bursts, stirring in between. If you choose a skillet, add a splash of broth or water to keep it moist. Heat over medium-low until warmed through. This helps to revive the flavors without drying it out. If you have more leftovers, you can freeze them. Use a freezer-safe container and fill it with the orzo and salmon combination. Leave some space at the top because the dish will expand when frozen. Label the container with the date. You can freeze it for up to two months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen salmon. Just thaw it first. Thaw the salmon in the fridge overnight. If you're short on time, place it under cold water for quicker thawing. Once thawed, season and cook as per the recipe. The cooking time may vary slightly, so check for doneness. No, orzo is not gluten-free. Orzo is made from wheat, which contains gluten. If you need a gluten-free option, try rice or quinoa. These will give you a similar texture and work well in this dish. To prepare this dish ahead, cook the orzo and veggies first. Let them cool before storing in the fridge. You can cook the salmon separately and store it too. When ready to serve, reheat the orzo and fold in the salmon gently. This keeps the salmon tender and tasty. This blog post covered the steps to make One Skillet Salmon Lemon Orzo. You learned about the key ingredients, tools, and cooking methods. I shared tips for perfect salmon and ways to customize the dish. You also found out how to store leftovers and answered common questions. One Skillet Salmon Lemon Orzo is easy to make and full of flavor. Enjoy making this dish your own!

Zesty One Skillet Salmon Lemon Orzo

A delicious and easy one-skillet meal featuring salmon, orzo pasta, and fresh vegetables, all infused with zesty lemon flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 2 fillets salmon, skin removed
  • 1 cup orzo pasta
  • 4 cups low-sodium vegetable broth
  • 1 large lemon, juiced and zested
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 3 tablespoons olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • optional fresh dill or parsley for garnish

Instructions
 

  • In a spacious skillet, heat 2 tablespoons of olive oil over medium heat. While the oil warms, season the salmon fillets generously with salt and pepper. Once the oil is shimmering, gently place the salmon fillets into the skillet, ensuring they are skin-side down (if applicable). Sear the salmon for approximately 4-5 minutes on each side until they reach a golden brown color and are cooked through. After cooking, remove the salmon from the skillet and set it aside on a plate.
  • Without cleaning the skillet, add the remaining tablespoon of olive oil along with the minced garlic. Sauté the garlic for about 1 minute or until it becomes aromatic, being careful not to let it burn.
  • Next, add the uncooked orzo pasta to the skillet, stirring it well to coat in the garlicky oil. Allow the orzo to toast slightly for about 1-2 minutes, which enhances its flavor.
  • Carefully pour in the vegetable broth, followed by the freshly squeezed lemon juice and the lemon zest. Increase the heat slightly to bring this mixture to a gentle simmer. Cook for about 10-12 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the broth.
  • Once the orzo is tender, add in the halved cherry tomatoes and fresh baby spinach. Stir to combine and cook for an additional 2-3 minutes, just until the spinach wilts and the tomatoes soften slightly.
  • Flake the cooked salmon into sizeable chunks with a fork and gently fold it into the skillet with the orzo and vegetables, taking care not to break it up too much.
  • Taste the dish and adjust the seasoning with extra salt and freshly ground black pepper if desired.
  • Remove from heat and allow the dish to sit for a couple of minutes to enhance the flavors before serving.

Notes

Serve garnished with fresh dill or parsley and a lemon wedge on the side.
Keyword easy recipe, lemon, one skillet, orzo, salmon