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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.