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When making One Skillet Salmon with Lemon Orzo, you need fresh and simple items. Here’s the list of required ingredients: - 2 salmon fillets (about 6 oz each) - 1 cup orzo pasta - 2 cups low-sodium vegetable broth - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup baby spinach - Fresh parsley, chopped (for garnish) These ingredients blend well to create a tasty meal. The salmon adds protein, while the orzo provides carbs. The lemon brings bright flavor. The cherry tomatoes and spinach add freshness and color. Using low-sodium broth keeps the dish light. You can find these ingredients at most grocery stores. For the full recipe, check out the details in the cooking section. Enjoy your cooking adventure! Before you start, gather your ingredients and tools. This makes cooking smooth and easy. You will need: - A large skillet - A spatula - A measuring cup - A cutting board - A knife Make sure to wash the cherry tomatoes and spinach. Zest the lemon and then juice it. This will help with flavor later. First, heat the olive oil in your large skillet over medium heat. While it heats, season both salmon fillets with garlic powder, salt, and pepper. Once the oil is hot, place the salmon skin-side down in the skillet. Cook for about 4 to 5 minutes. The skin should be crispy at this point. Next, flip the salmon. Cook for another 3 to 4 minutes. It should flake easily with a fork when done. Take the salmon out of the skillet and set it aside on a plate. Now, in the same skillet, add the orzo pasta. Toast it for 1 to 2 minutes until it is slightly golden. This brings out a nice nutty flavor. Then, pour in the vegetable broth, lemon zest, and lemon juice. Use a spatula to stir everything together. Bring it to a gentle simmer. Reduce the heat to low and cover the skillet. Let the orzo cook for about 10 minutes. Stir occasionally until the orzo has soaked up most of the broth. Once the orzo is tender, it’s time to add the vegetables. Stir in the halved cherry tomatoes and baby spinach. Cook for another 2 to 3 minutes, until the spinach is wilted. Finally, gently place the salmon back into the skillet, right on top of the orzo mix. Spoon some of the cooking liquid over the salmon to keep it moist. Let it sit for about 2 minutes so the flavors blend together. When you’re ready to serve, garnish with chopped fresh parsley. Enjoy your meal warm. Check out the Full Recipe for more details! - For crispy skin, start with a dry salmon fillet. Pat it with paper towels. - Heat the oil in the skillet before adding the fish. This helps to crisp the skin. - Cook the salmon skin-side down first. This gives it a nice crunch. - Flip the fillet gently with a spatula. Cook until it flakes easily, about 3-4 minutes. - Toast orzo in the skillet for 1-2 minutes. This adds a great nutty flavor. - Use low-sodium vegetable broth for a richer taste. It keeps the dish light and fresh. - Stir the orzo often while it cooks. This prevents it from sticking together. - Let the orzo absorb most of the broth. It should be tender but not mushy. - Garnish with fresh parsley for a pop of color. It looks great against the salmon. - Arrange the salmon on top of the orzo. This showcases both elements beautifully. - Serve with a lemon wedge on the side. It adds freshness and a bit of flair. - Pair with a simple green salad for a balanced meal. This adds texture and flavor. {{image_2}} You can switch out the salmon for other proteins. Chicken breast works well in this dish. Use boneless, skinless chicken for best results. Cook it the same way as the salmon. Shrimp is another great option. They cook quickly and add a nice flavor. If you need a gluten-free option for orzo, try rice or quinoa. These grains cook nicely and will soak up the lemon flavor. To change the flavor, play with the acidity. Swap lemon for lime or orange. Each citrus brings a unique taste. You can also add spices for heat. Red pepper flakes or cayenne will spice things up. Start with a little, and adjust to your taste. Use seasonal vegetables to enhance your dish. In spring, add asparagus or peas. In summer, zucchini or bell peppers work great. Fall brings squash or kale, while winter can include hearty greens. Adjust your flavor profiles based on the season. Use fresh herbs like basil in summer or thyme in winter. These changes will keep your dish fresh and exciting. For the full recipe, click here. To keep your One Skillet Salmon with Lemon Orzo fresh, first let it cool. Store leftovers in the fridge within two hours. Use airtight containers to avoid moisture loss. Glass or plastic containers work well. Make sure to label the containers with the date. This helps you track how long they have been stored. To reheat, use the microwave or stovetop. For the microwave, place the salmon and orzo in a bowl. Add a splash of broth or water to keep it moist. Heat in short bursts, about 1-2 minutes, checking often. If using the stovetop, place everything in a skillet over low heat. Stir occasionally for about 5-7 minutes until warmed through. Avoid high heat to prevent drying out. You can freeze leftovers for later. Let the dish cool completely before freezing. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It’s best to use frozen portions within three months. To thaw, move the container to the fridge overnight. Reheat using the previous methods once thawed. Enjoy this dish even after some time! What type of salmon is best for this recipe? I recommend using wild-caught salmon. It has a rich flavor and firm texture. You can also use farmed salmon. It tends to be more affordable and still tasty. Both types work well in this dish. Can I use fresh or frozen salmon? You can use either! Fresh salmon offers great flavor. Frozen salmon is convenient and easy to store. Just remember to thaw it completely before cooking. This ensures even cooking and great taste. Can I replace orzo with another type of pasta? Yes, you can swap orzo for other pasta shapes. Try small shapes like ditalini or macaroni. Just adjust the cooking time according to the pasta you choose. Keep an eye on the liquid absorption. What can I use instead of vegetable broth? Chicken broth is a great alternative. It adds more flavor to the dish. If you want a vegetarian option, use water with extra herbs. This gives a nice taste without using broth. How do I know when the salmon is done? The salmon is done when it flakes easily with a fork. It should look opaque and slightly pink inside. Use a meat thermometer for accuracy. The internal temperature should reach 145°F. How long does leftover orzo last in the fridge? Leftover orzo can last up to four days in the fridge. Store it in an airtight container for best results. Reheat gently on the stove or in the microwave. Add a splash of broth to keep it moist. For the full recipe, check out the complete details provided. Enjoy your cooking! In this post, we covered a simple one-skillet salmon recipe. You learned about the ingredients, step-by-step instructions, and helpful tips. I shared variations to suit your taste and ways to store leftovers. This dish is easy to make and packed with flavor. Enjoy cooking and impressing your family with this meal! Happy cooking!

- One Skillet Salmon with Lemon Orzo

Savor the flavors of this One Skillet Zesty Salmon with Lemon Orzo! This easy and delicious recipe combines perfectly cooked salmon and zesty orzo pasta, all in one skillet for a quick dinner. With vibrant cherry tomatoes and fresh spinach, it's a delightful meal ready in just 25 minutes. Want to impress at dinner? Click through for step-by-step instructions to recreate this delightful dish tonight!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup orzo pasta

2 cups low-sodium vegetable broth

1 lemon (zested and juiced)

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with garlic powder, salt, and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through (it should flake easily with a fork). Remove the salmon from the skillet and set aside on a plate.

      In the same skillet, add the orzo and toast it for 1-2 minutes until slightly golden. This adds a nutty flavor.

        Pour in the vegetable broth, lemon zest, and lemon juice. Stir to combine and bring to a gentle simmer.

          Reduce the heat to low, cover the skillet, and let the orzo cook for about 10 minutes, stirring occasionally until the orzo has absorbed most of the liquid.

            Once the orzo is tender, stir in the halved cherry tomatoes and baby spinach, cooking for an additional 2-3 minutes until the spinach is wilted.

              Gently place the salmon back into the skillet on top of the orzo mix. Spoon some of the cooking liquid over the salmon to keep it moist while the flavors meld together for about 2 minutes.

                Remove from heat, garnish with chopped fresh parsley, and serve warm.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2