One-Pan Lemon Orzo Salmon with Spinach: Your New Favorite Mediterranean Meal

👩‍🍳 Instructions

1. 1

   Pat salmon fillets thoroughly dry with paper towels. Season generously on both sides with salt and pepper.
2. 2

   Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down (if applicable) in the hot pan. Sear for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes, or until desired doneness (internal temperature 145°F / 63°C). Transfer salmon to a plate and tent loosely with foil.
3. 3

   Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. 4

   Add orzo pasta to the skillet and stir constantly for 1-2 minutes until lightly toasted. Pour in white wine (if using) and stir, scraping up any browned bits. Simmer until almost completely evaporated, about 1-2 minutes.
5. 5

   Pour in the chicken or vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until orzo is al dente and most liquid has been absorbed.
6. 6

   Remove skillet from heat. Stir in fresh spinach a handful at a time until wilted. Add lemon zest, juice of half a lemon, chopped parsley, and optional Parmesan cheese. Stir until well combined and spinach is fully wilted. Taste and adjust seasoning.
7. 7

   Divide lemon orzo and spinach among plates. Top each with a seared salmon fillet. Garnish with extra parsley and a lemon wedge, if desired. Serve immediately.