Ingredients
Scale
- 4 skinless salmon fillets
- 1 tsp salt, divided
- 1 tsp 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
- Juice from 1/2 lemon
- 1/2 cup grated Parmesan
- Freshly ground black pepper, for serving
- Chili flakes, for serving
Instructions
- Grate Parmesan, chop onion, and mince garlic. Pat salmon fillets dry. Season with garlic powder, paprika, and 1/2 tsp each of salt and pepper.
- In a large nonstick skillet, heat olive oil and butter over medium-high heat. Sear salmon for 3–4 minutes per side, then remove and set aside.
- Reduce heat to medium. Sauté onion and garlic until soft, about 2 minutes. Stir in thyme and remaining salt and pepper. Add orzo and toast for 1 minute.
- Pour in chicken broth and bring to a boil. Lower to a simmer and cook uncovered for about 8 minutes, stirring occasionally.
- Add spinach and cook until wilted, about 2 minutes. Stir in lemon juice and Parmesan. Adjust seasoning and add more broth if needed.
- Return salmon to the skillet and cook for 2–3 minutes until warmed through.
- Serve with extra pepper and chili flakes.