One-Pan Lemony Salmon Orzo
25 min637 kcal each
Paprika-seared salmon nestled into lemony thyme orzo with spinach and Parmesan, all made in the same pan. Twenty-five minutes and one pan to wash.
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Plan this recipeIngredients
for 4 servings- Salmon fillets, skinless680 g
- Salt1 tsp
- Black pepper½ tsp
- Paprika1 tsp
- Olive oil1 tbsp
- Onion1 piece
- Garlic3 clove
- Orzo, dry170 g
- Dried thyme1 tsp
- Low-sodium chicken broth480 ml
- Baby spinach2 handful
- Lemon juice3 tbsp
- Parmesan, finely grated50 g
- Chili flakes1 pinch
Method
Prep 5 min · cook 20 min- Pat the salmon dry and season with the salt, pepper and paprika.
- Heat the oil in a large pan over medium heat, lay in a square of baking paper turned to coat both sides with oil, and cook the salmon on it 3–4 minutes a side; set aside.
- In the same pan soften the onion for 2 minutes, then add the garlic, orzo and thyme and stir for a minute to toast.
- Add the broth and lemon juice, bring to a gentle boil, then cook on low for about 8 minutes, stirring once or twice, until the orzo is al dente.
- Stir in the Parmesan and spinach until wilted, nestle the salmon back in and finish with chili flakes.
- Keeps 3 days in the fridge. Reheat with a splash of broth.
Nutrition
per servingCal
637
Protein
47g
Carbs
40g
Fat
31g
Of 31g of fat per serving, 7.9g is saturated.
