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For this dish, you need two salmon fillets. Each fillet should weigh about 6 ounces. Salmon is rich in omega-3 fatty acids, which are great for your heart. Choose fresh salmon when you can. You can also use frozen salmon, but make sure it is fully thawed before cooking. You will need one cup of orzo pasta. Orzo looks like rice, but it is pasta. It cooks quickly and goes well with many flavors. Use two cups of low-sodium vegetable broth. This broth adds great depth to the dish without being too salty. For flavor, you will need the zest and juice of one lemon. Lemon gives bright, fresh notes to the meal. You also need two tablespoons of olive oil. This oil helps to cook the salmon and adds richness. Use one teaspoon of garlic powder for a savory taste. You should also add salt and freshly ground black pepper according to your liking. Finally, include one cup of halved cherry tomatoes and one cup of baby spinach. These veggies add color and nutrients. You can garnish with freshly chopped parsley for a nice finish. For the full recipe, check out the details above. Enjoy cooking! First, warm 2 tablespoons of olive oil in a large skillet over medium heat. While the oil heats, season 2 salmon fillets with 1 teaspoon garlic powder, salt, and black pepper. Once the oil is hot, place the salmon skin-side down in the skillet. Cook it for 4-5 minutes until the skin is crispy and golden. This adds great flavor and texture. Next, gently flip the salmon using a spatula. Cook for another 3-4 minutes. The salmon is ready when it looks opaque and flakes easily with a fork. Once cooked, transfer the salmon to a plate and set it aside. In the same skillet, add 1 cup of orzo pasta. Toast it for 1-2 minutes while stirring often. This step brings out the nutty flavor of the orzo. Now, pour in 2 cups of low-sodium vegetable broth. Add the zest and juice of 1 lemon. Stir well to combine everything. Bring the mixture to a gentle simmer. Lower the heat to low, cover the skillet, and let the orzo cook for about 10 minutes. Stir occasionally. Your goal is to absorb most of the broth and make the orzo tender. Once the orzo is cooked, fold in 1 cup of halved cherry tomatoes and 1 cup of baby spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes warm through. Now, gently nestle the cooked salmon back into the skillet over the orzo. Scoop some of the cooking liquid over the salmon to keep it moist. Let everything meld together on low heat for about 2 minutes. Finally, remove the skillet from the heat. Sprinkle freshly chopped parsley on top for a burst of color and flavor. Serve warm and enjoy this vibrant dish. For the full recipe, check out the details above. To make your salmon flaky, start with fresh fillets. Look for bright, moist skin. Season the salmon well with salt and garlic powder. Heat the olive oil in the skillet until it shimmers. Place the salmon skin-side down and avoid moving it. This keeps the skin crispy. Cook it for 4-5 minutes before flipping. When it turns opaque, it’s ready to enjoy. Cook orzo in broth for extra flavor. Toast it in the skillet first to bring out its nutty taste. Stir it often while toasting. When you add the broth, let it simmer gently. Cover the skillet to keep steam in. Stir occasionally to prevent sticking. After about 10 minutes, check if the orzo is tender and has absorbed most of the broth. For added flavor, use fresh ingredients like lemon zest and juice. Cherry tomatoes add a pop of sweetness. Baby spinach gives a nice color and nutrients. Garnish with parsley for freshness. You can also try different herbs or spices to change the taste. Consider a dash of red pepper flakes for heat or fresh dill for a bright twist. These small changes make a big difference in your dish. For the complete recipe, check the Full Recipe section above. {{image_4}} If you don't have salmon, you can use other fish. Cod or trout work well as substitutes. They both have a mild flavor and cook quickly. You can also try chicken breast if you prefer poultry. Just adjust the cooking time, as chicken takes longer to cook through. Adding veggies can enhance your dish. You can toss in zucchini, bell peppers, or asparagus. These vegetables cook quickly and blend well with the orzo. For a crunch, consider adding peas or broccoli florets. They add color and nutrients. Feel free to switch up the flavors. Instead of lemon, try lime juice for a different zing. A splash of soy sauce can add depth, too. You might also like to add fresh herbs such as dill or basil. They can brighten up the whole dish. For extra heat, a pinch of red pepper flakes works nicely. Try the Full Recipe to explore these variations and make the dish your own! After enjoying your meal, let the leftovers cool. Store the salmon and orzo in an airtight container. It can last in the fridge for up to three days. Make sure to separate the salmon from the orzo if you prefer. This way, the salmon keeps its texture better. To reheat, you have a few options. You can use the microwave or a skillet. If using a microwave, warm it on medium power for about 1-2 minutes. Stir halfway through for even heating. If you choose the skillet, add a splash of water or broth. Heat on low until warm, stirring gently. This helps keep it moist. For meal prep, cook the orzo in advance. Store it in a separate container. You can also season and cook the salmon ahead of time. Just keep them both in the fridge. When it's time to eat, combine them like in the Full Recipe. This way, you save time and still enjoy a delicious meal! Cooking salmon takes about 10 minutes. Start on medium heat for 4-5 minutes on one side. Then, flip and cook for another 3-4 minutes. The salmon should look opaque and flake easily. This method gives you a juicy and tender fillet. Yes, you can use regular pasta instead of orzo. Just remember that cooking times may vary. Smaller pasta shapes like ditalini or fusilli work well. Make sure to adjust the liquid amount and cooking time based on the pasta you choose. This dish shines on its own, but you can add sides for variety. A fresh green salad pairs well, adding crunch. Roasted vegetables or a simple garlic bread also make great choices. Lemon wedges provide brightness and enhance the flavors beautifully. For more ideas, check the Full Recipe. In this post, we covered making One Skillet Salmon with Lemon Orzo. You learned about key ingredients, like salmon, orzo, and the right flavors. I shared step-by-step cooking tips and tricks to perfect your dish. We also discussed variations and how to store leftovers. Cooking should be fun and easy. With these steps, you can make a great meal. Enjoy your delicious salmon with lemon orzo anytime!

- One Skillet Salmon with Lemon Orzo

Savor the flavors of this One Skillet Zesty Salmon with Lemon Orzo recipe! This quick and easy meal brings together fresh salmon, zesty lemon, and tender orzo pasta all in one pan. Perfect for busy weeknights or impressing guests, it's packed with nutrients and deliciousness. Ready in just 25 minutes, your taste buds won't want to miss this! Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1 cup orzo pasta

2 cups low-sodium vegetable broth

1 lemon (zest and juice)

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, warm the olive oil over medium heat. While the oil heats, season the salmon fillets on both sides with garlic powder, salt, and black pepper. Once the oil is hot, carefully place the salmon skin-side down in the skillet. Cook undisturbed for 4-5 minutes until the skin is golden and crispy.

    Using a spatula, gently flip the salmon fillets and continue to cook for an additional 3-4 minutes. The salmon is ready when it’s opaque and flakes easily with a fork. Once cooked, transfer the salmon to a plate and set aside.

      In the same skillet, add the orzo pasta and toast it for 1-2 minutes, stirring frequently, until it turns slightly golden to enhance its nutty flavor.

        Pour the vegetable broth into the skillet and add the lemon zest and lemon juice. Stir well to combine. Bring the mixture to a gentle simmer.

          Lower the heat to low, cover the skillet, and allow the orzo to cook for about 10 minutes. Stir occasionally to ensure even cooking, until the orzo has absorbed most of the broth and is tender.

            Once the orzo is cooked, fold in the halved cherry tomatoes and baby spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted and the tomatoes are warmed through.

              Gently nestle the cooked salmon back into the skillet over the orzo mixture. Scoop some of the flavorful cooking liquid over the salmon to keep it moist. Allow everything to meld together on low heat for roughly 2 minutes.

                Remove the skillet from the heat. Sprinkle the dish with freshly chopped parsley for a burst of color and flavor. Serve warm and enjoy!

                  - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2

                    - Presentation Tips: Serve directly from the skillet for a rustic look, garnished with extra lemon wedges and a sprinkle of parsley for freshness.