Ingredients
Scale
- 4 skinless salmon fillets
- 1 cup dry orzo pasta
- 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 dried thyme
- 3 cups low sodium chicken broth
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- freshly ground black pepper (for serving)
- chili flakes (for serving)
Instructions
- Pat the salmon fillets dry and season with salt, black pepper, garlic powder, and paprika.
- In a nonstick skillet, heat olive oil and butter over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden brown. Remove and set aside.
- Reduce heat to medium; sauté chopped onion and minced garlic until fragrant.
- Add dried thyme and orzo, stirring for about a minute before pouring in chicken broth.
- Bring to a boil; reduce heat to medium-low and cook uncovered until orzo is almost al dente (about 8 minutes).
- Stir in spinach, lemon juice, and Parmesan until spinach wilts.
- Return salmon to the skillet to reheat for an additional 2-3 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with orzo (250g)
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg