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One Skillet Salmon with Lemon Orzo

One skillet salmon with lemon orzo featuring golden seared, skin-side-up fillets resting over creamy orzo with wilted spinach and cherry tomatoes. Built as a one-pan Mediterranean salmon dinner with a silky broth-based orzo texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 6 oz each salmon fillets (6 oz each), skin-on Keep skin on for best crisping.
Seasonings
  • 1 Salt
  • 1 pepper
  • 1 smoked paprika
Sauté and base
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
Vegetables and cheese
  • 1 cup cherry tomatoes, halved
  • 2 cup baby spinach
  • 0.5 cup Parmesan cheese, grated
Lemon
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
Garnish
  • 1 fresh dill
  • 1 lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Sear the salmon
  1. Season salmon fillets with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
  2. Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy. Keep the heat steady so the skin browns without burning.
  3. Flip the salmon and cook for 2 more minutes. Remove the salmon to a plate while you make the orzo.
Cook lemon orzo
  1. In the same skillet, cook the minced garlic for 30 seconds. Stir constantly so it doesn’t brown.
  2. Add the uncooked orzo and toast for 1 minute. Stir to coat the pasta in the garlic oil.
  3. Pour in the chicken broth and bring it to a simmer. Cook uncovered for 8-10 minutes, stirring often, until the orzo is almost tender.
  4. Stir in the cherry tomatoes, baby spinach, Parmesan, lemon juice, and lemon zest. Cook until the spinach wilts and the orzo looks creamy.
Finish and serve
  1. Nestle the salmon fillets skin-side up into the creamy orzo. Cover and cook for 3-4 more minutes until the salmon is just heated through.
  2. Garnish with fresh dill and lemon slices and serve directly from the skillet. Serve immediately for the crispiest salmon skin.

Notes

Pro tip: Keep the skillet at a steady medium-high heat during the initial sear so the skin crisps before the salmon releases moisture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through, adding a splash of broth if the orzo thickens. Freezing isn’t recommended because the orzo texture and salmon can change. For a dietary swap, use vegetable broth instead of chicken broth for a lighter flavor while keeping the same method.