How long do leftovers keep in the fridge?

The recipe recommends refrigerating leftover dishes covered for up to 1 day․ Refrigerating leftover salmon and orzo saves time during meal prep later in the week․ Orzo left in the leftover dish will absorb more liquid and firm up․ Divide leftover skillet dishes into smaller containers once they have cooled slightly․

How do I reheat salmon and orzo?

Heat salmon and orzo in a pan until the salmon is heated through․ The recipe suggests adding more broth as needed to loosen the orzo․ Use low heat to keep the cheesy orzo from sticking to the pan․ Stir the orzo occasionally and add the salmon to the pan near the end of cooking time․

Can I double this salmon orzo recipe?

Yes‚ double the ingredients for more than four servings․ Use a skillet large enough so the salmon fillets and orzo are evenly browned and cooked․ Crowding the skillet will keep the orzo and salmon fillets from browning and cooking properly and also make it difficult to stir․ Select salmon fillets that are similar in size and thickness․

Can I use vegetable broth instead?

Yes‚ the recipe suggests using vegetable broth as a low-sodium chicken broth alternative․ Vegetable broth provides liquid to cook the orzo and flavor․ Taste before adding extra salt because salt content varies by brand of vegetable broth․ Proceed with the recipe as written‚ including steps to add broth and cook at simmering temperatures once the broth is boiling․

Why is my lemon orzo too soupy?

Continue cooking orzo uncovered until most of the liquid evaporates and the pasta is mostly‚ but not completely‚ cooked․ Stir regularly while cooking to prevent sticking as the broth evaporates․ Add spinach near the end of cooking and allow it to wilt in the orzo․ Add lemon juice and Parmesan cheese after the spinach wilts․ Adjust the orzo as desired․

One Skillet Salmon with Lemon Orzo, Spinach, and Parmesan

By Noah BennettOct 6, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Precook ingredients such as Parmesan cheese‚ onions‚ and garlic along with salmon․ Portion out the skillet dish into servings for easy lunches the next day․ A lemon and orzo dish with salmon includes orzo pasta and salmon fillets mixed with spinach and lemon for an easy weeknight meal․

One Skillet Salmon with Lemon Orzo, Spinach, and Parmesan

The salmon is seasoned with garlic powder‚ paprika‚ salt‚ and pepper and cooked in olive oil and butter․ Vegetables and seasonings for the orzo‚ including onion‚ garlic‚ thyme‚ and toasted orzo‚ are cooked in the same pan․ Chicken broth is stirred into the orzo to make it creamy․ Fresh spinach and lemon juice and grated Parmesan cheese are added to the orzo for flavor and color․

Select slightly undercooked orzo and most of the broth being absorbed before adding spinach to the skillet․ Uncover and stir often to avoid the orzo sticking to the skillet․ The main texture issue with this dish is excess broth․ Wait to add finishing ingredients and cook orzo longer to absorb more broth․

Serve the salmon with lemon orzo and black pepper and red pepper flakes․ Store leftover salmon and orzo in airtight containers․ The recipe notes that leftovers can be stored in the refrigerator for up to 1 day and in the freezer for up to 3 months․

Why you'll love this recipe

A four-serving skillet is a handy kitchen implement for meal planning․ Salmon and spinach can be prepared with orzo in a skillet for serving as individual portions after resting․
Leftovers should keep in the refrigerator for one day․ Combining orzo with salmon for serving makes the dish easy to pack for lunch․
The recipe states that the chicken dish leftovers can be frozen for up to three months․ Freezing can help reduce waste from leftovers․
Cooking salmon and pasta with broth in a nonstick pan for batch cooking reduces dishwashing tasks because you can use the same nonstick pan for both recipes․
Most food preparation tasks are completed before cooking․ They include grating Parmesan cheese and chopping onions and garlic‚ as well as drying salmon․
Completing these tasks before cooking helps keep the stovetop sequence organized․
Reheating takes place in the final skillet step‚ when the salmon is added back to the skillet with the orzo․ Other portions can be reheated with the pasta rather than separately․

Instructions

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 of the salmon with garlic powder, sweet paprika, and 1/2 teaspoon each salt and pepper.

Heat the olive oil and butter over medium-high heat in a large nonstick pan or skillet.

Add the salmon fillets and sear for 3 to 4 minutes per side.

Remove the salmon from the skillet and set aside.

Reduce the heat to medium, add the garlic and onion, and cook until soft and fragrant, about 2 minutes.

Stir in the thyme and remaining salt and pepper.

Add the orzo and toast for 1 minute.

Pour in the broth and bring to a boil.

Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.

Add the spinach, stir, and simmer until wilted, about 2 minutes.

Stir in the lemon juice and Parmesan.

Add more broth if needed, then taste and adjust the salt.

Return the salmon to the skillet and simmer for 2 to 3 minutes, or until heated through.

Top with freshly ground black pepper and chili flakes.

FAQ

Yes‚ the reference suggests freezing leftover orzo‌ and salmon for up to three months․ Portion‌ orzo and salmon together or separately for later use‚ depending on your needs․ You may want to add a liquid‌ to leftover orzo when reheating to moisten it․ Let an orzo and salmon skillet dish cool before‌ freezing it in containers․

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Dinner Pasta Fish Salmon Quick Meals One Pot

One Skillet Salmon with Lemon Orzo, Spinach, and Parmesan

Name: One Skillet Salmon with Lemon Orzo, Spinach, and Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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 oz baby spinach; 1/2 lemon juice (juice from 1/2 lemon); 1/2 cup grated Parmesan; freshly ground black pepper (for serving); chili flakes (for serving)

By Noah BennettOct 6, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

A four-serving skillet is a handy kitchen implement for meal planning․ Salmon and spinach can be prepared with orzo in a skillet for serving as individual portions after resting․
Leftovers should keep in the refrigerator for one day․ Combining orzo with salmon for serving makes the dish easy to pack for lunch․
The recipe states that the chicken dish leftovers can be frozen for up to three months․ Freezing can help reduce waste from leftovers․
Cooking salmon and pasta with broth in a nonstick pan for batch cooking reduces dishwashing tasks because you can use the same nonstick pan for both recipes․
Most food preparation tasks are completed before cooking․ They include grating Parmesan cheese and chopping onions and garlic‚ as well as drying salmon․
Completing these tasks before cooking helps keep the stovetop sequence organized․
Reheating takes place in the final skillet step‚ when the salmon is added back to the skillet with the orzo․ Other portions can be reheated with the pasta rather than separately․

Ingredients

Servings4

•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 oz baby spinach
•½ lemon juice (juice from 1/2 lemon)
•½ cup grated Parmesan
•freshly ground black pepper (for serving)
•chili flakes (for serving)

Instructions

1
Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.
2
Pat the salmon fillets dry with a paper towel.
3
Season both sides of the salmon with garlic powder, sweet paprika, and 1/2 teaspoon each salt and pepper.
4
Heat the olive oil and butter over medium-high heat in a large nonstick pan or skillet.
5
Add the salmon fillets and sear for 3 to 4 minutes per side.
6
Remove the salmon from the skillet and set aside.
7
Reduce the heat to medium, add the garlic and onion, and cook until soft and fragrant, about 2 minutes.
8
Stir in the thyme and remaining salt and pepper.
9
Add the orzo and toast for 1 minute.
10
Pour in the broth and bring to a boil.
11
Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
12
Add the spinach, stir, and simmer until wilted, about 2 minutes.
13
Stir in the lemon juice and Parmesan.
14
Add more broth if needed, then taste and adjust the salt.
15
Return the salmon to the skillet and simmer for 2 to 3 minutes, or until heated through.
16
Top with freshly ground black pepper and chili flakes.