Ingredients
Scale
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Salt
- Coarsely ground black pepper
- Sweet paprika
- Garlic powder
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Prepare all ingredients by chopping onion, mincing garlic, and seasoning the salmon.
- 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 from the skillet.
- Lower the heat and add minced garlic and chopped onion to the skillet; cook until fragrant.
- Stir in orzo and toast for about 1 minute.
- Pour in chicken broth, bring to a boil, then simmer uncovered for about 8 minutes until almost al dente.
- Add spinach and stir until wilted. Mix in lemon juice and Parmesan; adjust seasoning if necessary.
- Return the salmon to the skillet and simmer gently for another 2-3 minutes until heated through.
- Serve hot with freshly ground black pepper and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg