Ingredients
Scale
- 4 skinless salmon fillets
- 1 cup dry orzo pasta
- 5 ounces baby spinach
- 3 cups low sodium chicken broth
- Juice from ½ lemon
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- Freshly ground black pepper (for serving)
- Chili flakes (for serving)
Instructions
- Grate the Parmesan cheese, chop the onion finely, and mince the garlic cloves.
- Pat the salmon dry and season both sides with garlic powder, sweet paprika, salt, and pepper.
- Heat olive oil and butter in a nonstick skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until golden brown; remove from skillet.
- Reduce heat to medium, add garlic and onion to the skillet; cook until fragrant (about 2 minutes). Stir in thyme, remaining salt, and pepper.
- Add orzo; toast for 1 minute before pouring in chicken broth. Bring to a boil, then reduce heat to simmer for about 8 minutes or until almost al dente.
- Stir in spinach until wilted (about 2 minutes), then mix in lemon juice and Parmesan.
- Return salmon to skillet; simmer for an additional 2-3 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with orzo (250g)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg