One-Pan Mediterranean Salmon Skillet That Saves Weeknight Dinner

It is 6pm. You are tired. Dinner needs to happen fast.

Spring is finally here. You want something bright and fresh. This Mediterranean Salmon Skillet is your new secret weapon.

Why This Recipe Is a Winner

This dish is a total game-changer for your kitchen. It is ready in 30 minutes flat. You only need one single skillet to make it happen.

That means cleanup is a total breeze. Your family will think you spent hours cooking. It is the perfect fit for a healthy reset this season.

Simple Method

You will start by searing the salmon until golden. Then, you toast the orzo in the same pan. This builds insane flavor in every bite.

Everything simmers together in one pot. Even beginners can master this meal. It is foolproof and restaurant-quality at home.

Ingredients You’ll Need

These ingredients are mostly pantry staples. Fresh produce makes them shine.

• 4 (6-ounce) salmon fillets
• 1.5 cups dry orzo pasta
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2.5 cups low-sodium chicken broth
• 2 cups fresh baby spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 lemon, zested and juiced
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper

Step-by-Step

1. Season salmon fillets with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Sear salmon for 3 to 4 minutes per side until golden.
4. Remove salmon from the skillet and set aside on a plate.
5. Add the remaining oil and sauté minced garlic and oregano for 30 seconds.
6. Add dry orzo to the skillet and toast for 2 minutes.
7. Deglaze with chicken broth and bring to a boil.
8. Reduce heat, cover, and simmer for 8 to 10 minutes.
9. Fold in spinach, tomatoes, olives, lemon zest, and lemon juice.
10. Nestle the salmon back into the orzo and sprinkle with feta.
11. Cover for 1 minute to reheat the salmon before serving.

Best Ways to Enjoy It

Serve this Mediterranean Salmon Skillet straight from the pan. It looks stunning on the table. Add an extra squeeze of lemon for a zesty finish.

Pair it with a crisp white wine. A side of crusty bread is great too. It is perfect for a cozy weeknight dinner.

Storage & Reheating

Store leftovers in an airtight container. They stay fresh for up to two days. Reheat gently on the stove. Add a splash of broth if the orzo looks dry. This keeps the salmon juicy and delicious.

Tips for Best Results

• Pat the salmon dry before seasoning.
• Do not skip toasting the orzo.
• Use a meat thermometer for the salmon.
• Fresh lemon juice is always better than bottled.
• Stir the spinach until just wilted.
• Keep the lid on while simmering orzo.

Ways to Switch It Up

• Swap salmon for large peeled shrimp.
• Use vegetable broth for a different flavor.
• Add artichoke hearts for more texture.
• Try goat cheese instead of feta.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely first. Pat it very dry before searing.

What if I don’t have orzo?

You can use pearl couscous instead. Adjust the liquid as needed.

Is this recipe gluten-free?

Orzo is pasta, so it contains gluten. Use a gluten-free orzo substitute.

You are going to obsess over this one. Tag me when you make it!

— Jasmine

Mediterranean Salmon and Orzo Skillet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 4 (6-ounce) salmon fillets
• 1.5 cups dry orzo pasta
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic , minced
• 1 teaspoon dried oregano
• 2.5 cups low -sodium chicken broth
• 2 cups fresh baby spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 lemon , zested and juiced
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper

Method

 

1. Season salmon fillets with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat; sear salmon for 3 to 4 minutes per side until golden and the internal temperature reaches 145 degrees Fahrenheit.
3. Remove salmon from the skillet and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the same skillet and sauté minced garlic and oregano for 30 seconds until aromatic.
5. Add dry orzo to the skillet and toast for 2 minutes, stirring constantly to prevent burning.
6. Deglaze the skillet with chicken broth, bring to a boil, then reduce heat to medium-low.
7. Cover and simmer for 8 to 10 minutes until the liquid is absorbed and the orzo is tender.
8. Fold in the baby spinach, cherry tomatoes, olives, lemon zest, and lemon juice; stir until the spinach has wilted.
9. Nestle the cooked salmon fillets back into the orzo mixture and sprinkle with crumbled feta cheese.
10. Cover for 1 minute to allow the salmon to reheat through before serving.