Description
This creamy lemon salmon orzo is a comforting and flavorful one-pan dish, combining perfectly seared salmon fillets with tender orzo pasta in a luscious garlic-parmesan cream sauce infused with fresh spinach and zesty lemon. Easy to prepare and ideal for a satisfying weeknight dinner, this recipe balances rich, savory flavors with a hint of brightness from lemon and Italian seasoning.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin on or off)
- 1 tablespoon extra-virgin olive oil (plus more as needed)
- 1 teaspoon paprika
- Salt and pepper to taste
Pasta and Sauce
- 20 ounces orzo pasta
- 2 tablespoons butter
- ¼ cup minced garlic
- ¼ cup minced shallot
- ¼ cup white wine
- 2 ½ cups chicken broth (add more if needed)
- 1 ½ to 2 cups fresh baby spinach
- ½ cup heavy cream
- ½ cup parmesan cheese
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
- Season the Salmon: Pat dry the salmon fillets and season both sides with paprika, salt, and pepper. Drizzle with 1 tablespoon of olive oil to coat evenly.
- Heat the Skillet: Place a large skillet over medium-high heat and add a drizzle of olive oil, just enough to lightly coat the bottom.
- Sear the Salmon: Once the oil is hot, add salmon fillets skin-side down if applicable. Cook for about 2 minutes per side until browned and cooked through. Remove the salmon from the skillet along with any juices and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium, add butter, minced shallot, and garlic. Cook for 2 to 3 minutes until softened and fragrant.
- Deglaze with Wine: Pour in the white wine and allow it to reduce for 2 to 3 minutes, scraping up any browned bits from the pan.
- Add Orzo: Stir in the orzo pasta until fully coated and combined with the aromatics and wine reduction.
- Add Liquids and Seasonings: Pour 2 ½ cups chicken broth into the skillet, then add heavy cream, parmesan cheese, lemon juice, Italian seasoning, garlic powder, red pepper flakes, and salt. Stir everything together until evenly combined.
- Add Spinach and Simmer: Fold in the fresh baby spinach and simmer the mixture for about 10 minutes, stirring occasionally, until the orzo is tender. Add more broth as needed if the mixture becomes too thick.
- Reintroduce Salmon and Finish Cooking: Add any reserved salmon juices back to the skillet. Lower heat to low and gently nestle the cooked salmon fillets back into the orzo. Cook together for 6 to 8 minutes to allow flavors to meld and ensure pasta is fully tender.
Notes
- Use skin-on salmon if you prefer a crispier texture on the skin side, or skinless for easier serving.
- If you don’t have white wine, substitute with extra chicken broth or a splash of lemon juice.
- Adjust red pepper flakes to taste depending on your preferred spice level.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt added at the end off heat.
- Make sure to stir the orzo occasionally while simmering to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: salmon orzo, creamy pasta with salmon, lemon salmon recipe, quick dinner, one pan meal, garlic parmesan orzo
