Easy Lemon Salmon Orzo Skillet with Spinach | Healthy Mediterranean Dinner

Looking for a flavorful, healthy dinner that comes together in one pan? This Lemon Salmon Orzo Skillet is your new weeknight hero! Combining tender salmon fillets with creamy orzo pasta, sweet corn, and fresh spinach, this dish delivers Mediterranean-inspired flavors in just 30 minutes flat. It’s packed with protein, fiber, and healthy fats—perfect for anyone following a Mediterranean diet meal plan or simply wanting a delicious protein-packed dinner.

What makes this recipe stand out is the combination of textures and flavors. The salmon gets perfectly seared with crispy skin, while the orzo cooks right in the same pan, absorbing all the delicious juices and flavors. The addition of creamed corn adds natural sweetness and creaminess without heavy sauces, and fresh lemon brightens everything up beautifully.

Ingredients You’ll Need

• 2 salmon fillets (6 oz each), skin on
• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 2 cups fresh spinach
• 1 lemon (zest and juice)
• 2 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Salmon

Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes. Remove salmon from skillet and set aside.

Step 2: Sauté Aromatics

In the same skillet, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add orzo pasta and toast for 1 minute, stirring constantly.

Step 3: Cook the Orzo

Pour in broth and bring to a simmer. Add frozen corn and stir well. Reduce heat to medium-low, cover, and cook for 8-10 minutes until orzo is al dente and most liquid is absorbed.

Step 4: Finish the Dish

Stir in fresh spinach until wilted. Add lemon zest, lemon juice, Parmesan cheese, and fresh herbs. Season with salt and pepper. Return salmon fillets to the skillet, nestling them into the orzo mixture. Cover and cook for 2-3 minutes to heat through.

Step 5: Serve Immediately

Spoon orzo mixture onto plates, top with salmon fillets, and garnish with additional herbs and lemon wedges if desired.

Expert Tips for Perfect Salmon Orzo

• Don’t overcrowd the pan: Cook salmon in batches if your skillet isn’t large enough
• Use quality broth: Better broth equals better flavor throughout the dish
• Don’t overcook salmon: Salmon is best when slightly pink in the center
• Customize veggies: Add cherry tomatoes, asparagus, or bell peppers
• Make it creamy: Stir in a splash of cream or Greek yogurt at the end

Frequently Asked Questions

Can I use frozen salmon?

Yes! Thaw completely and pat dry before cooking to ensure proper searing.

What can I substitute for orzo?

Small pasta like ditalini or even rice would work, but cooking times will vary.

Is this recipe gluten-free?

Use gluten-free orzo or substitute with quinoa for a gluten-free version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Easy Lemon Salmon Orzo Skillet with Spinach

This Lemon Salmon Orzo Skillet combines tender salmon fillets with creamy orzo pasta, sweet corn, and fresh spinach for a Mediterranean-inspired dinner that comes together in just 30 minutes. It’s packed with protein, fiber, and healthy fats, making it perfect for a quick and nutritious weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 salmon fillets (6 oz each), skin on
• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 2 cups fresh spinach
• 1 lemon (zest and juice)
• 2 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper to taste

Method

 

Instructions

1. Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes. Remove salmon from skillet and set aside.
2. In the same skillet, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add orzo pasta and toast for 1 minute, stirring constantly.
3. Pour in broth and bring to a simmer. Add frozen corn and stir well. Reduce heat to medium-low, cover, and cook for 8-10 minutes until orzo is al dente and most liquid is absorbed.
4. Stir in fresh spinach until wilted. Add lemon zest, lemon juice, Parmesan cheese, and fresh herbs. Season with salt and pepper. Return salmon fillets to the skillet, nestling them into the orzo mixture. Cover and cook for 2-3 minutes to heat through.
5. Spoon orzo mixture onto plates, top with salmon fillets, and garnish with additional herbs and lemon wedges if desired.

Notes

Don’t overcrowd the pan when cooking salmon, use quality broth for better flavor, and don’t overcook the salmon – it’s best when slightly pink in the center.