Choosing what to cook for dinner is much easier when you’ve got a recipe that will do half the work for you, and being able to chuck it all into one pan is even better. Sitting down for a delicious dinner knowing you don’t have to face a pile of washing up afterwards can feel like a treat, especially during busy weeks.
Salmon is a great option for midweek meals, easy to cook and ready in practically no time. Whether you prefer to simply sear it in a pan or slowly bake it, you can even cook a delicious meal by adding salmon to your air fryer. There are plenty of ways to enjoy salmon, and it easily picks up any seasonings or flavour added to it, meaning there’s lots of room to experiment with different ways of preparing it. While it can be enjoyed with potatoes, rice or a leafy salad, it’s also delicious when paired with pasta, and one chef has shared her recipe for a “fuss-free” salmon and lemon orzo.
The chef Anna Chwistek who runs the food blog Serving Dumplings shared a recipe for salmon with orzo that’s “definitely a winner for busy nights” and will “feel like a hug in a bowl”.
Ready in just 30 minutes, while it makes for a great weeknight meal if you’re pressed for time, Anna says it’s also “fancy enough to impress your friends” and could even be served as a delicious dinner party centrepiece.
The addition of orzo, a small rice-shaped pasta, makes for a filling dish that can feed the family, and while it’s not the same as risotto, it’s often used as a substitute in dishes that call for this.
How to make one pan salmon with lemon orzo
Ingredients
- Four skinless salmon fillets
- One tsp salt
- One tsp black pepper
- One tsp sweet paprika
- One tsp garlic powder
- One tsp unsalted butter
- One tbsp olive oil
- One yellow onion, finely chopped
- Three garlic gloves, minced
- One cup orzo
- One tsp dried thyme
- Three cups chicken broth or stock
- Pack of baby spinach, equivalent to two cups
- Juice from half a lemon
- Half cup grated parmesan
- Chilli flakes to serve
Method
Start by preparing your salmon fillets. Pat them dry with a paper towel and season both sides with garlic powder, sweet paprika, and half a teaspoon of salt and pepper.
When you’re ready to cook, heat the oil and butter over a high heat in a large nonstick pan or skillet. Add the salmon fillets and sear them for four minutes on each side.
Remove the salmon from the pan or skillet, and reduce the heat to medium. Add the garlic and onion and cook until soft and fragrant, for about two minutes. Stir in the thyme and remaining salt and pepper before adding the orzo, letting this gently toast for a minute.
Pour in the chicken broth or stock and bring to a boil. Reduce the heat slightly and leave to simmer. Stir occasionally to prevent the orzo from sticking until almost al dente, which should be around eight minutes.
Add the spinach and stir for around two minutes, until wilted. Add the lemon juice and parmesan, and more broth or stock if needed.
Return the salmon to the pan or skillet and simmer for another few minutes until it’s heated through. Finish with black pepper and chilli flakes.