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Creamy Salmon with Lemon Orzo

A luxurious and easy one-pan weeknight dinner featuring perfectly seared salmon fillets nestled in a rich, creamy lemon and parmesan orzo pasta with wilted fresh spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets salmon (6 oz each) skinless
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.25 tsp crushed red pepper flakes optional
Lemon Orzo
  • 2 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken or vegetable broth low sodium
  • 0.5 cup heavy cream or half-and-half
  • 0.5 cup Parmesan cheese freshly grated
  • 3 cups fresh baby spinach
  • 1 large lemon zested and juiced

Equipment

  • Large Skillet or Sauté Pan
  • Fish spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Pat salmon fillets dry and season both sides with salt, pepper, oregano, and red pepper flakes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden. Remove from pan and set aside.
  3. In the same skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the uncooked orzo, tossing it in the butter and aromatics for 1-2 minutes to lightly toast.
  5. Pour in the broth, scraping up any browned bits from the pan. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally until pasta is tender.
  6. Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice until the cheese is melted and the sauce is smooth.
  7. Gently fold in the fresh spinach and cook for 1-2 minutes until wilted. Taste and adjust seasoning if needed.
  8. Nestle the cooked salmon back into the skillet over the orzo to warm through. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the cream sauce.