Ingredients
Scale
- 4 skinless salmon fillets
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- ½ cup grated Parmesan cheese
- Juice from ½ lemon
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp salt (divided)
- 1 tsp coarsely ground black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
Instructions
- Prepare all ingredients: grate Parmesan, chop onion and garlic, pat dry salmon.
- Season salmon with garlic powder, paprika, salt, and pepper. Sear in a nonstick skillet with oil and butter for 3-4 minutes per side until golden; set aside.
- In the same skillet, sauté onion and garlic until fragrant. Stir in thyme and orzo; toast for 1 minute.
- Add chicken broth and bring to a boil. Reduce to simmer; cook uncovered while stirring until orzo is almost al dente (about 8 minutes).
- Mix in spinach until wilted; stir in lemon juice and Parmesan. Return salmon to skillet; heat through for another 2-3 minutes.
- Serve hot with freshly ground black pepper and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg