Juicy salmon seared in a pan, paired with a creamy spinach and parmesan orzo pasta, and all cooked in the same skillet! Perfect for a busy weeknight, yet fancy enough to serve to guests.
This is one of my One Pan recipes I know you’ll want to keep on hand!
Until a few years ago, I was adamant that I didn’t like salmon (or much seafood at all, for that matter). But recipes like my honey garlic salmon and baked dijon salmon changed my mind.
We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits. And now, so can you!
This recipe is one of those meals that’s great for a weeknight, since it’s cooked in one pan, and ready in less than 30-40 minutes.
It’s rich with flavor, yet is surprisingly simple, and pretty versatile!
Why you’ll love this recipe!
- Easy – with everything cooked in the same pan (just in stages), you have less dishes to wash after dinner.
- Customize-able – not only is this recipe easy to make, it’s easy to switch things up to your tastes and preferences.
- Nutrient-rich – between the salmon and the spinach, there are plenty of amazing nutrients and vitamins!
What do I need to make this recipe?
- Salmon – fresh salmon is best, but I understand all too well how difficult quality seafood can be to find in certain parts of the US (where I live)… so frozen filets will also work well. Just make sure the frozen filets are fully thawed and patted dry.
- Oil – olive and avocado oil are my favorites for this recipe.
- Spices – in this recipe, these are the paprika, salt, and black pepper.
- Orzo – if you’re not familiar with orzo, it’s a variety of pasta that looks like a large grain of rice.
- Chicken broth – I prefer reduced sodium broth.
- Spinach – any spinach will work, but I prefer baby spinach as it doesn’t need chopped.
- Heavy cream – this adds richness and a creamy mouthfeel to the pasta.
- Lemon juice – the lemon adds a bright citrusy flavor to the broth-y mixture that the pasta cooks in, infusing it with flavor.
- Parmesan cheese – while I think freshly grated cheese adds the best flavor, the pre-grated Parmesan will also work well.
- Lemon zest – zest adds a bold citrus flavor, adding brightness and freshness.
How to make seared salmon and orzo pasta:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Sear salmon. Once it’s cooked through and golden brown, remove it to a plate.
- Toast orzo. Toasting the pasta brings out a nutty flavor, as well as ensuring it doesn’t stick together too much.
- Add boiling liquid. For this recipe, that’s the chicken broth.
- Simmer. The orzo is cooked right in the same pan, giving it a semi-risotto consistency.
- Wilt spinach. This doesn’t take too long, as the spinach isn’t cooking, just wilting.
- Add creaminess and flavor. This is the heavy cream, lemon juice, cheese, and zest.
Helpful Tip!
I prefer to buy fresh salmon from the seafood counter of my grocery store, instead of frozen filets in bags, since those tend to be thinner. Cooking Light has a great article on how to pick the best salmon at the grocery store. Also, salmon can go “off” or bad pretty quickly, so I prefer to buy my salmon no more than 1 day ahead of time.
Variations of this recipe
- Types of salmon – where I’m located, Atlantic salmon is what’s most readily available, but your favorite type of salmon will work in this recipe.
- Seasonings – I purposefully kept the types of seasonings to a minimum, to allow the other flavors to shine, however if you want different flavors, please feel free to use your favorites.
- Doneness – The USDA recommends salmon be cooked to an internal temperature of 145°F. However, some people prefer their salmon to be more rare or more well-done, like a steak. To be on the safe side, I stick to the USDA’s recommendation though.
- Spinach – if you would rather not use fresh spinach, you can use about 4-8 oz of frozen spinach. Just make sure to defrost it and squeeze out the excess liquid.
- Onion and garlic – if you’re an onion and garlic fan (like me!), you can cook a diced small yellow onion and 3-4 cloves of minced garlic in the skillet after cooking the salmon. Just remove them to a plate and continue with toasting the orzo.
FAQ’s
The most accurate way to tell is to use an internal thermometer. These are generally inexpensive, and invaluable in the kitchen. If you have one, the temperature you’re looking for is 145°F, which is what the USDA recommends for safety. However, some people prefer their salmon at different levels of doneness, so please do so at your own discretion. If you don’t have a thermometer, you can also gently press down on the filet with a fork. If it flakes easily and separates along the white lines running through the fish, then it’s done.
Making salmon and orzo ahead of time
Since seafood tastes best when made fresh, I don’t recommend making this recipe ahead of time.
However you can absolutely a couple of things prep ahead of time!
- Seasonings – the paprika, salt, and pepper can be combined and kept at room temperature (in an airtight container).
- Cheese – the Parmesan can be grated and kept in the refrigerator (in an airtight container).
Storage
Any leftover salmon should be refrigerated in an airtight container and enjoyed within 3 days.
Leftover orzo pasta should be refrigerated in an airtight container and enjoyed within 4-5 days.
The orzo might need a splash of chicken broth, cream, or even water to loosen it up a bit (since the pasta will absorb the liquid as it sits).
More One Pan/One Pot Recipes:
My Favorite Pan for One Pan Recipes!
A cast iron braiser is so versatile! Obviously it’s great for braising things, but I really love to use it for one pot/one pan recipes. This one is way more affordable than some of the ones I have from Le Creuset, but works just as well!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Salmon
- 4 salmon filets approximately 3 to 4 oz each
- 1 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil divided
Orzo
- 1 cup dried orzo pasta
- 2 cups reduced sodium chicken broth
- 1 cup baby spinach
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice fresh is best
- 2 Tbsp lemon zest
- 1/4 cup grated Parmesan cheese
Instructions
Prepare
- Pat 4 salmon filets dry with paper towels.
Season and sear salmon
- Drizzle salmon with some of the olive oil, then season with the 1 tsp paprika, 1/2 tsp kosher salt, and 1/2 tsp black pepper, really rubbing the seasonings into the fish.
- Heat a large skillet over MED HIGH heat. Once hot, add what's left of the 2 Tbsp olive oil.
- Add seasoned salmon filets and sear for about 3-4 minutes per side, until golden brown and cooked through. Remove salmon to a plate and set aside.
Toast and cook orzo
- To the same skillet, add 1 cup dried orzo pasta and cook, stirring often for about a minute or so, until lightly toasted.
- Pour in 2 cups reduced sodium chicken broth and bring to a simmer. Simmer for about 8 minutes, stirring occasionally, until the orzo has absorbed most of the broth, and pasta is al dente.
Finish orzo
- Add 1 cup baby spinach, stirring it into the orzo, and cook 1-2 minutes, until wilted.
- Lower the heat to MED or MED LOW and stir in 1/2 cup heavy whipping cream, 1/4 cup lemon juice, and 2 Tbsp lemon zest.
- Stir in 1/4 cup grated Parmesan cheese until it melts into the orzo. Taste and add salt and pepper if you'd like.
Finish and serve
- Gently nestle the salmon filets back into the skillet with the orzo, letting them warm through a bit.
- Serve hot, garnished with fresh parsley if you'd like.
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Chef Tips
- This recipe serves approximately 4, but you’re free to divide it into as many servings as you’d like.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Lauri Whaley says
Delicious recipe! The flavor of the orzo is delicious! I’ll definitely be making again!