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One Skillet Salmon with Lemon Orzo

One skillet salmon with lemon orzo—golden seared, crispy skin salmon rests over creamy, lemony orzo with wilted spinach and cherry tomatoes. This one-pan Mediterranean salmon dinner is built in the same skillet for a silky texture and weeknight ease.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets (skin-on) 6 oz each
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp smoked paprika to taste
  • 2 tbsp olive oil
Orzo and sauce
  • 3 garlic cloves, minced
  • 1.5 cup orzo pasta uncooked
  • 3 cup chicken broth
  • 1 cup cherry tomatoes halved
  • 2 cup baby spinach
  • 0.5 cup Parmesan cheese grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • fresh dill for garnish
  • lemon slices for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the salmon
  1. Season salmon fillets with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat, then sear salmon skin-side down for 4-5 minutes until the skin is crispy.
  2. Flip the salmon and cook for 2 more minutes. Remove the salmon to a plate, keeping it skin-side up.
Cook the lemon orzo
  1. In the same skillet, cook minced garlic for 30 seconds. Add orzo and toast for 1 minute, stirring so it coats evenly.
  2. Pour in chicken broth and bring to a simmer. Cook uncovered for 8-10 minutes, stirring often, until orzo is almost tender.
Finish the skillet
  1. Stir in cherry tomatoes, baby spinach, Parmesan, lemon juice, and lemon zest. Cook until the spinach wilts and the orzo turns creamy.
  2. Nestle the salmon fillets skin-side up into the orzo, then cover and cook for 3-4 more minutes. Cook just until the salmon is heated through.
Serve
  1. Garnish with fresh dill and lemon slices. Serve straight from the skillet with the salmon resting over the creamy orzo.

Notes

For best texture, keep the salmon skin-side down undisturbed during the first 4-5 minutes so it crisps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or water to loosen the orzo. Freezing isn’t recommended because the salmon can weep and the orzo may soften. If you want a lighter option, replace half the Parmesan with grated low-fat hard cheese while keeping the lemon juice and zest unchanged.