One-Pan Salmon Orzo with Spinach

Orzo, the rice-shaped pasta long at home in Greek kitchens, stars in this one-pan salmon supper. Seared fish, wilted spinach, and lemony broth mingle with cherry tomatoes and feta for a bright Mediterranean lunch.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 38g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1.25 lb skinless salmon fillets
• 1.5 cups dry orzo pasta
• 5 cups fresh baby spinach
• 1.5 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 3 cups low-sodium chicken broth
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/3 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped

Instructions

1. 1Pat the salmon fillets dry and cut them into large bite-size chunks. Season all sides with salt, black pepper, and half the dried oregano so the fish is ready to sear.
2. 2Heat olive oil in a wide deep skillet or sauté pan over medium-high heat until shimmering. Add the salmon pieces in a single layer and sear 2 minutes per side until lightly golden; they will finish cooking later.
3. 3Transfer the seared salmon to a plate. In the same pan, add the minced garlic and remaining oregano, stirring 30 seconds until fragrant but not browned.
4. 4Pour in the dry orzo and toast it for 1 minute, stirring constantly so the pasta picks up the pan flavors. Add the chicken broth and bring the liquid to a lively simmer.
5. 5Reduce heat to medium-low, cover, and cook the orzo 8 to 9 minutes, stirring once halfway, until most of the liquid is absorbed and the pasta is nearly tender.
6. 6Stir in the halved cherry tomatoes and baby spinach; the spinach will wilt quickly in the residual heat. Nestle the seared salmon pieces back into the pan, spooning a little orzo over them.
7. 7Cover again and cook 3 to 4 more minutes until the salmon flakes easily and the orzo is creamy and fully cooked. Squeeze fresh lemon juice over the entire pan and taste for seasoning.
8. 8Remove from heat, scatter crumbled feta and chopped dill across the top, and let rest 2 minutes so flavors settle. Serve straight from the skillet in shallow bowls for a satisfying one-pan lunch.