Speedy Seared Salmon with Creamy Lemon Orzo & Spinach
Make this quick and elegant Seared Salmon with Creamy Lemon Orzo! A delicious one-skillet meal featuring perfectly cooked salmon, orzo pasta, spinach, Parmesan, and a bright lemon cream sauce.
Ingredients
(Based on 1x column)
For the Salmon:
- 4 Salmon Fillets (skinless, about 6 oz each)
- 2 tbsp Olive Oil
- Salt and Pepper, To taste
- 1 tsp Garlic Powder or Italian Seasoning
For the Lemon Orzo:
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 1 small Shallot, finely chopped
- ¼ cup White Wine (or chicken broth)
- 2 ½ cups Chicken Broth (or vegetable broth)
- 1 ½ cups Orzo Pasta (uncooked)
- ½ cup Heavy Cream
- ½ cup Grated Parmesan Cheese (plus more for garnish)
- 1 tbsp Fresh Lemon Juice (or to taste)
- 2 cups Fresh Baby Spinach, packed
- Optional Add-ins: ½ cup Diced Bell Peppers, ½ cup Cherry Tomatoes, halved
Garnish:
- 1 tsp Lemon Zest (optional)
- 2 tbsp Fresh Parsley, chopped
Instructions
1. Prepare and Season Salmon:
- Pat the salmon fillets completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder or Italian seasoning.
2. Sear the Salmon:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot and shimmering, carefully place the seasoned salmon fillets in the skillet (skin-side down if they had skin, presentation-side down if skinless).
- Sear for 2 minutes per side to get a nice golden, crispy crust. The salmon will not be fully cooked through at this point.
- Carefully remove the seared salmon from the skillet and set aside on a plate.
3. Sauté Aromatics and Deglaze:
- Reduce the heat under the same skillet to medium. Add the 2 tablespoons of butter.
- Once melted, add the minced garlic and finely chopped shallots. Sauté for 1-2 minutes until softened and fragrant, stirring frequently. Be careful not to burn the garlic.
- (Optional: If adding bell peppers, add them with the shallots).
- Pour in the white wine (or broth) to deglaze the pan. Scrape up any browned bits stuck to the bottom of the skillet – this is packed with flavor! Let the wine bubble and reduce slightly, about 1 minute.
4. Cook the Orzo:
- Pour the chicken broth (or vegetable broth) into the skillet and bring it to a simmer.
- Stir in the uncooked orzo pasta.
- Cook for about 10 minutes, stirring occasionally (more frequently towards the end), until the orzo is tender (al dente) and most of the broth has been absorbed.
5. Finish the Creamy Sauce and Add Spinach:
- Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, and fresh lemon juice. Stir until the cheese is melted and the sauce is creamy.
- (Optional: If adding cherry tomatoes, stir them in now).
- Add the fresh baby spinach to the skillet. Stir gently until the spinach wilts into the creamy orzo, which should only take 2-3 minutes.
- Taste the orzo and sauce; adjust salt, pepper, or lemon juice if needed.
6. Return Salmon and Serve:
- Gently nestle the seared salmon fillets back into the skillet on top of the creamy orzo and spinach. Let them sit for a minute or two just to heat through.
- Remove the skillet from the heat.
- Garnish generously with fresh chopped parsley and optional lemon zest.
- Serve immediately, spooning the creamy orzo and spinach alongside the salmon fillets.