One Skillet Salmon with Lemon Orzo

INGREDIENTS

• 4 skinless salmon fillets
• 1 tsp salt (divided)
• 1 tsp coarsely ground black pepper (divided)
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 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
• ½ juice from lemon
• ½ cup grated Parmesan
• freshly ground black pepper (for serving)
• chili flakes (for serving)

INSTRUCTIONS

1. 1 Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.
2. 2 Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.
3. 3 Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
4. 4 Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
5. 5 Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.
6. 6 Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
7. 7 Top with freshly ground black pepper and chili flakes. Enjoy!

NUTRITION

Calories: 391kcal | Carbohydrates: 10g | Protein: 43g | Fat: 20g | Fiber: 2g | Sugar: 2g