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- 2 salmon fillets (6 oz each) - 1 cup orzo pasta - 2 cups vegetable broth - 1 lemon (zested and juiced) - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 3 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh parsley for garnish To make One Skillet Salmon with Lemon Orzo, you will need fresh ingredients. Using quality salmon ensures a tasty dish. I suggest wild-caught salmon for better flavor. The orzo provides a nice texture and absorbs the broth well. Lemon zest adds bright notes, while spinach and tomatoes bring color and nutrients. This dish is not just easy; it’s also healthy. Each ingredient plays a role in flavor and nutrition. For example, baby spinach is packed with vitamins. The olive oil adds healthy fats and helps with cooking. - Calories per serving: Approximately 500 calories - Macronutrients breakdown: - Protein: 30g - Carbohydrates: 45g - Fat: 20g This meal offers a balance of protein, carbs, and healthy fats. It’s perfect for a light dinner. You'll enjoy the fresh taste and feel good too. Each serving packs a nutritional punch, making it a smart choice for any meal. For the full recipe, check out the guidelines provided earlier. First, heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once the oil is hot, season the salmon fillets with salt and pepper. Place them skin-side down in the skillet. Cook for about 4 to 5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3 to 4 minutes until the salmon is fully cooked. Remove the salmon from the skillet and set it aside. In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté 2 cloves of minced garlic for about 1 minute until fragrant. Then, add 1 cup of orzo pasta. Stir well to coat the orzo with oil and garlic. Toast the orzo for about 2 minutes to enhance its flavor. Next, pour in 2 cups of vegetable broth, the juice from 1 lemon, and the zest from that lemon. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 10 minutes until the orzo is cooked and has absorbed most of the liquid. Once the orzo is ready, stir in 1 cup of halved cherry tomatoes and 2 cups of baby spinach. Cook for another 2 to 3 minutes until the spinach wilts and the tomatoes warm up. Gently place the cooked salmon fillets back into the skillet on top of the orzo. Let everything heat together for about 1 minute. Taste your dish and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve warm, garnished with freshly chopped parsley. For the full recipe, check the detailed instructions above. To get crispy skin, start with a dry salmon fillet. Pat it dry with a paper towel. Heat your skillet over medium heat and add a little olive oil. Place the salmon skin-side down. Cook for 4-5 minutes without moving it. You'll see the skin turn golden and crisp. To check if the salmon is done, use a fork. Gently flake the thickest part of the fillet. If it flakes easily and looks opaque, it’s ready. If it’s still raw in the middle, give it a little more time. To boost the taste, try adding fresh herbs like dill or basil. They pair well with salmon and add a nice touch. You can also sprinkle in a bit of smoked paprika for a hint of warmth. Adjust the acidity with lemon juice. Start with a little, then taste. If you want more brightness, add more lemon juice. The zest also adds a fragrant kick to the dish. One-skillet meals save time and clean-up. You can cook everything in one pan, making it easy and quick. This method also helps the flavors mix well, creating a tasty dish. For even cooking, make sure the skillet is hot before adding your ingredients. Avoid overcrowding the pan. If needed, cook in batches to ensure everything cooks evenly. {{image_2}} You can switch out the salmon for other fish. Some great options are: - Trout - Cod - Tilapia These fish cook similarly and taste great with lemon. You can also change the vegetables. Try using: - Broccoli - Zucchini - Bell peppers These add color and flavor to your meal. You can bake or pan-sear the salmon. Baking keeps it moist and allows for hands-off cooking. Pan-searing gives you a crispy skin. Both methods work well. If you own an Instant Pot, you can make this dish faster. Cook the orzo and veggies in the pot. Then, add the cooked salmon on top. This method helps blend flavors quickly. If you need gluten-free options, use gluten-free orzo or rice. The flavor stays great. For vegan alternatives, swap salmon for tofu or chickpeas. Both options provide protein and taste fantastic with lemon. These changes let you enjoy the dish while meeting any dietary needs. For the full recipe, check the main section above. After you finish your meal, let any leftovers cool down. Place them in an airtight container. This helps keep the flavors fresh. Store the container in the fridge. It will stay good for about 3 days. If you want to pack it for lunch, divide it into smaller portions. To reheat the salmon and orzo, you have a few options. The stove is great for even heating. Just add a little water or broth to the skillet. Heat it on low until warm. You can also use the microwave. Place it in a microwave-safe dish, cover it, and heat for about 1-2 minutes. Remember to stir halfway through to keep the texture nice. Yes, you can freeze this dish! For best results, freeze it right after cooking. Let it cool completely, then put it in a freezer-safe container. It will last for about 2 months in the freezer. When you are ready to eat, thaw it overnight in the fridge before reheating. This keeps the flavor and texture intact. When choosing salmon, you can pick between farmed and wild-caught. - Farmed salmon: It is often milder, fattier, and more affordable. - Wild-caught salmon: This type has a richer flavor and firmer texture. Both options work well in this dish. I prefer wild-caught for its taste and health benefits. Yes, you can swap orzo for other pasta types. - Small shells: These hold sauce well and add a fun shape. - Farfalle: Also known as bow-tie pasta, it adds a nice touch. - Quinoa: For a gluten-free option, quinoa works great too. Choose what you like best; the flavors will still shine. To check if salmon is done, look for a few signs. - Color change: It should change from bright pink to a lighter hue. - Flakiness: Use a fork to gently poke it. It should flake easily. - Internal temperature: Aim for 145°F (63°C) for perfectly cooked salmon. These steps ensure you enjoy tender and juicy fish. Absolutely! You can double this recipe for more servings. - Skillet size: Ensure your skillet is large enough to fit all ingredients. - Cooking time: The cooking time may vary slightly, so check for doneness. Scaling up is easy, and you can enjoy this dish with family or friends. For the full recipe, check back to get all the delicious details! This post shared a simple and tasty recipe for salmon and orzo. You learned about the ingredients, step-by-step cooking, and smart tips to improve flavor. You also discovered ways to store leftovers and adapt the recipe for different diets. Cooking can be fun and easy, especially with a one-skillet meal like this. Enjoy trying it out and making it your own! Good food can bring joy to everyone.

One Skillet Salmon with Lemon Orzo

Enjoy a delicious and easy One Skillet Salmon with Lemon Orzo for a quick weeknight meal! This vibrant dish combines perfectly cooked salmon, zesty lemon, and tender orzo, all in one pan for minimal cleanup. With fresh cherry tomatoes and baby spinach, it's packed with flavor and nutrients. Click to explore this simple recipe that brings a taste of the Mediterranean to your kitchen in just 25 minutes!
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Ingredients
  

2 salmon fillets (6 oz each)

1 cup orzo pasta

2 cups vegetable broth

1 lemon (zested and juiced)

1 cup cherry tomatoes, halved

2 cups baby spinach

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.

    In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant (about 1 minute).

      Add the orzo pasta to the skillet and stir to coat with the oil and garlic. Toast the orzo for about 2 minutes.

        Pour in the vegetable broth, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 10 minutes or until the orzo is cooked and has absorbed most of the liquid.

          Stir in the cherry tomatoes and baby spinach. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are warmed through.

            Gently nestle the cooked salmon fillets back into the skillet on top of the orzo. Let everything heat together for another minute.

              Taste and adjust seasoning with more salt, pepper, and lemon juice if desired.

                Serve warm, garnished with freshly chopped parsley.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 2 servings