You know those nights? Dinner needs to be on the table fast, but I refuse to compromise on flavor or my clean habits. You want that satisfying, full-feeling meal but without heavy sauces standing in the way of your energy goals. Trust me, I’ve been there countless times!
That’s exactly why this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) became an instant staple in my rotation. It’s honest cooking, really. Everything happens in one trusty skillet, which means cleanup is a breeze—a huge win when you’re focused on building sustainable wellness habits, not scrubbing pans for an hour.
I developed this recipe after years of searching for that perfect weeknight balance. It delivers perfectly pink salmon, zesty lemon brightness, and hearty orzo that actually feels nourishing. It’s proof that clean eating doesn’t have to be complicated or boring!
Who Will Love This Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition)
If you’re juggling a packed schedule—whether you’re smashing goals at work or trying to get dinner on the table before homework melts down—this recipe is your new best friend. This isn’t a complicated gourmet project; it’s real food for real life.
This dish is absolutely perfect for busy professionals who need high-quality protein fast. It’s also a lifesaver for parents who want something genuinely healthy that kids might actually tolerate! Plus, if you’re deep into clean eating principles but miss that satisfying feeling of a complete meal, this one hits the mark. It’s fast, flavorful, and keeps you right on track with your wellness goals. It’s definitely better than grabbing something quick that leaves you feeling sluggish later. You can check out some other fast options here: quick low-carb lunches, though this orzo version is so satisfying!
Why This Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) Fits Your Clean-Living Goals
When I talk about supporting your body without restriction, I mean meals that feel abundant but are fundamentally clean. This isn’t about deprivation; it’s about smart choices that taste incredible. This one-skillet wonder checks every box for my Melt It Clean philosophy. It’s all about intentional eating that supports energy!
Here’s how making this dish supports your real wellness journey:
- The One-Pan Miracle: Honestly, the massive reduction in cleanup is key to keeping sanity during the week. Fewer dishes mean less stress, and less stress means better mental clarity. That aligns perfectly with building sustainable habits!
- Balanced Fuel Source: This meal gives you excellent, clean protein from the salmon—fantastic for muscle support and satiety—paired with complex carbohydrates in the orzo. It’s a complete meal that fuels your day instead of spiking and crashing your energy like heavily processed meals do. Check out more salmon reset recipes if you love this protein!
- Flavor Without the Fuss: We get tons of bright, vibrant flavor just from fresh ingredients—lemon, garlic, spinach, herbs. There are absolutely no heavy, gloopy sauces loaded with weird stabilizers here. It’s clean, zesty Mediterranean flavor that feels light but leaves you supremely satisfied. If you’re looking for more fantastic lightened-up options, browse the lightened-up dinner ideas section too.
- Quick Execution: Since we are searing and simmering right in the same pan, we keep the time under 35 minutes total. That means you can prioritize getting your evening routine in place or just relaxing instead of standing over the stove for an hour.
It proves you don’t need complicated steps or exotic ingredients to eat well. This is nourishing food, made simple.
Essential Components for Perfect Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition)
Okay, let’s talk components! Because this is a one-skillet meal that really shines, the quality and preparation of every single thing matters. We aren’t hiding behind cream or cheese here; we rely on simple, vibrant ingredients to do the heavy lifting. Pay attention to how you prep these items—I promise it makes a huge difference in the final flavor!
You’ll want to have everything ready to go before you even look at the stove. This recipe moves pretty quickly once those aromatics hit the heat, so mise en place is crucial for success in this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition).
For the Seasoning and Salmon
The salmon has to be handled like gold before it hits the hot pan. We need a crust, and a crust only happens if the skin (or the surface, if you’re using skinless like me!) is perfectly dry. I mean bone-dry. Grab those paper towels and pat down those four gorgeous fillets until they feel tight and dry.
This seasoning blend is basic but powerful—it’s my go-to for a clean sear:
- Four skinless salmon fillets
- 1 teaspoon salt (we use half here, half later)
- 1 teaspoon coarsely ground black pepper (divided, just like the salt)
- 1 teaspoon sweet paprika (adds the prettiest color!)
- 1 teaspoon garlic powder
For the Lemon Orzo Base
This is where the creamy, toothsome texture comes from. We’re using dry orzo pasta and building up the liquid right in the pan, which means it soaks up all those delicious bits from searing the fish! Don’t forget your aromatics need to be prepped just right—finely chopped onion and minced garlic are non-negotiable.
Here is the supporting cast for our vibrant base:
- 1 tablespoon olive oil and 1 teaspoon unsalted butter (use both for flavor and high smoke point!)
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced—don’t skimp on this smell!
- 1 teaspoon of dried thyme
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth (This is important; using low sodium lets you control the final salt level better.)
- 5 ounces of baby spinach (it wilts down to almost nothing, but adds great green goodness.)
- Juice from 1/2 a lemon (only use fresh juice, pre-bottled just doesn’t have the same zing!)
- 1/2 cup grated Parmesan (save a little for garnish if you want to get fancy.)
Step-by-Step Guide to Making Seared Salmon with Lemon Orzo
Alright, this is the main event! Making this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) is exactly why I love one-skillet cooking. It’s all about layering flavors in the right sequence so that the orzo drinks up all that delicious salmon essence. You’ll be amazed how sophisticated this tastes for something that takes less than 30 minutes. Remember, the timing here is your secret weapon for maximum flavor!
Preparing the Salmon Fillets
If you skip this first step, you are sacrificing that amazing texture we want. Take those four beautiful salmon fillets and use paper towels to pat them until they are as dry as possible. I mean it—any surface moisture will end up steaming the fish instead of searing it! Oops! Once they are perfectly dry, take your seasoning mix of paprika, garlic powder, half the salt, and half the pepper, and coat the fillets evenly on both sides.
Make sure the seasoning is evenly distributed. You want every bite to have that savory kick. Set these seasoned beauties aside while you get your skillet screaming hot.
Searing the Salmon
Now, let’s get cooking! Put your large nonstick skillet over medium-high heat. Add the olive oil and the butter together. Wait until the butter is melted and the oil is shimmering—maybe you see the very first wisp of smoke, that’s when you know it’s ready to go. Gently lay the salmon fillets into the hot fat.
Sear them undisturbed for about three to four minutes per side. We are looking for a beautiful, deep golden-brown crust. Once they look gorgeous and you’ve flipped them once, take them out immediately! Place them on a clean plate and let them rest while we tackle the orzo base. They won’t be fully cooked yet, but they’ll finish later, so don’t worry about that.
Building the Lemon Orzo
Keep the pan over medium heat—don’t wipe it out! Toss in your finely chopped onion and sauté for a minute until it starts to soften. Then add the minced garlic and dried thyme. Stir that around until you can really smell that garlic fragrance; don’t let it burn, just about 30 to 60 seconds is perfect.
Next, dump in the cup of dry orzo pasta. We need to toast this just for one minute—it helps give the pasta a nicer bite later. Now, pour in all three cups of chicken broth and bring that mixture up to a boil. Once it’s bubbling, drop the heat down to medium-low and let it simmer uncovered. Stir it every couple of minutes so it doesn’t stick to the bottom. Keep going until the orzo is almost done—you want it *nearly* al dente, which takes about eight minutes.
Finishing the Seared Salmon with Lemon Orzo
Once the orzo is tender and most of the broth is absorbed, it’s time to load up on greens and brightness! Throw in that big pile of baby spinach. Stir it constantly and watch it wilt down into the pasta base; this only takes about two minutes. Now, kill the heat.
Stir in the fresh lemon juice and that grated Parmesan cheese. If the orzo seems a little dry at this point—which can happen!—add just a splash more broth until it’s creamy. Now, gently lay those partially seared salmon fillets right back into the skillet. Nestle them down into that warm orzo mixture. Let them sit right there, covered loosely, for another two or three minutes until the salmon is cooked perfectly through and flakes easily. Finish everything with a crack of fresh black pepper and maybe a little pinch of chili flakes if you like some heat. Serve it right out of the pan, that’s the best way!
If you want to see some other amazing ways to utilize salmon in your routine, check out my collection of salmon recipes, but honestly, this one is hard to beat for a weeknight!
Expert Tips for Your Best Seared Salmon with Lemon Orzo
You’ve got the recipe, now let’s talk about the little things that take this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) from good to absolutely stellar. When you’re sticking to clean, intentional habits, quality ingredients really shine through, so these tiny tweaks are worth the small extra effort.
I learned these lessons the hard way, let me tell you! I remember one night when I was rushing so much I grabbed lemon juice that had been sitting in the fridge for months. The whole dish tasted flat! You need that punch of fresh citrus to cut through the richness of the fish and the Parmesan. So, fresh lemon juice is a must for that vibrant flavor.
Mastering the Sear (When Things Go Wrong!)
The sear is the make-or-break moment for salmon. If you don’t get that beautiful, crisp exterior, you end up with slightly mushy fish, and nobody wants that, right? I once got distracted checking on a batch of my green smoothie ingredients, and when I finally tossed the salmon in the pan, the heat wasn’t high enough.
The fish just kind of steamed in its own moisture for a few minutes before turning pale. My fix? I cranked the heat up (carefully, don’t splatter yourself!) and let it sit, undisturbed, for almost five minutes on that first side until I heard that satisfying sizzle again and saw the color coming back. It salvaged the crust, but that’s a lesson learned: when you think the pan is hot enough, wait thirty more seconds. Make sure that skillet is hot before the oil goes in.
Adjusting the Consistency of Your Orzo
The orzo is meant to be creamy, not soupy, and definitely not dry and stuck to the bottom! The amount of liquid it absorbs depends on the brand of orzo, the thickness of your pot, and even the humidity that day. This is where you need to trust your eyes and instincts over the clock.
If you see the liquid level dropping rapidly and the pasta still looks chalky in the middle after those initial eight minutes, just add more broth—a quarter cup at a time. Stir it in well and let it simmer gently until you reach that perfect consistency where it’s creamy but the pasta still has a slight, pleasant chew (al dente!). If by some miracle it looks too liquidy when you toss the spinach in, just turn the heat up slightly, uncovered, for a minute or two to boil off that excess moisture.
Boosting the Mediterranean Vibe
Since this is naturally Mediterranean-inspired, you can always enhance that brightness! Before you add the salmon back in at the very end, consider folding in a handful of roughly chopped fresh parsley or dill along with the spinach. Fresh herbs wake up every flavor note.
Also, if you happen to have good quality dry white wine, use about a third of a cup instead of broth when you first add the liquid to the toasted orzo. Let that wine cook down completely until it’s almost evaporated—that adds a wonderful depth before you add the rest of the broth. For more ways to integrate healthy routines into your life, feel free to browse through my latest thoughts on the blog!
Ingredient Substitutions for Seared Salmon with Lemon Orzo
One of the best parts about finding a simple, clean recipe like this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) is how easily you can adapt it to fit your current needs. Health and wellness look different every day, right? Some weeks I’m focusing strictly on lower carbs, and other weeks I need gluten-free options. Luckily, this skillet meal is built on versatile core flavors.
I never want a dietary preference to stop you from eating an amazing, nourishing dinner. So, if you’re looking at the recipe and thinking, “That noodle won’t work for me today,” RETHINK it! Most elements are easily swapped out while keeping that clean, satisfying vibe going strong.
Swapping the Orzo for Gluten-Free Needs
If you’re avoiding gluten, this is an easy fix! The orzo is really just a vehicle for soaking up the lemon-garlic broth, so any small grain or pasta replacement will work beautifully. The recipe notes suggested quinoa, and I absolutely agree—it’s a fantastic, nutrient-dense substitution!
When swapping in quinoa, just remember it cooks slightly faster than orzo, and it tends to absorb liquid more thoroughly. You might need to start with about three and a quarter cups of chicken broth instead of the full three, and keep an eye on it. You can find more great ideas for swapping grains in my roundup of gluten-free meals.
- Quinoa: Great texture, cooks easily in the broth.
- Brown Rice Pasta or Orzo Style: If you can find a good GF version of orzo, use it! It will mimic the original texture the best.
- Farro (if you tolerate spelt/wheat): This gives a chewier, nuttier result, which is delicious, but remember it’s not gluten-free!
Making it Vegetarian-Friendly
If you’re having a meatless Monday or just trying to incorporate more plant-forward meals like I often do, you can easily adapt the protein element. Since the orzo is already packed with flavor from the onion, thyme, and lemon, the protein substitution is simple.
First, swap the chicken broth for high-quality vegetable broth right away. Then, skip the salmon searing step entirely. You can lean into extra vegetables here. Tear up some hearty mushrooms (like oyster or cremini) and use them in the pan instead of the salmon—sauté them until they are browned and satisfyingly chewy before you add the onion.
- Vegetable Broth: Essential for keeping the base flavor clean and vegetarian.
- Mushrooms or White Beans: Sauté them aggressively in the olive oil and butter mixture to build a robust flavor foundation where the salmon used to sit.
Adjusting the Cheese Content
I love Parmesan, but sometimes I want to keep the fat content a bit lower, or maybe I just don’t have any on hand. Parmesan adds saltiness and creaminess, so if you skip it, you need to compensate in other areas.
You can reduce the amount or skip it entirely. If you skip it, make sure you add an extra squeeze of lemon at the end for brightness, and perhaps finish with a bit more salt and pepper to lift the flavors. If you need a dairy-free version, nutritional yeast (NOOCH!) is your friend. Add a few tablespoons along with the spinach for that familiar savory, umami kick!
Storage and Reheating Your Seared Salmon with Lemon Orzo
If you made this amazing Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) and—somehow—have leftovers, congratulations! That means you cooked enough to feed an army. But we need to treat leftovers right, especially that delicate seared salmon, so we don’t ruin the texture we worked so hard to achieve.
I know it’s tempting to just shove the whole skillet into the fridge, but structure matters here, even in storage. We want to keep the moist orzo separate from the fish as much as possible if we plan on keeping it for more than a day. When I store food, I think about keeping the components happy until the next mealtime!
Storing Leftovers Safely
The best method for storing this meal involves a little bit of separation therapy. If you’re planning to eat the leftovers the next day, it’s fine to store it all together in a single container, but make sure it’s airtight and you get it into the fridge quickly—salmon doesn’t wait around!
However, if you aren’t going to eat it all immediately, I highly recommend separating the two main components. The salmon tends to dry out slightly when it sits soaking in the orzo liquid overnight, even if it’s sealed tight. So, scoop all the lemon orzo mixture into one container, and place the salmon fillets in a smaller, separate airtight container.
- Airtight is Key: Always use quality, airtight containers to keep fridge odors and excess moisture out.
- Refrigerate Fast: Food safety first! Get leftovers cooled down within two hours of cooking. This dish usually lasts happily for about two to three days in the fridge.
Reheating to Preserve That Sear
This is the tricky part. We want the orzo warm and creamy, but we absolutely do not want rubbery salmon. Microwaving the salmon directly in the orzo is usually a disaster; it gets tough and steamy.
For the best result, reheat the components separately. If you can, gently toss the orzo mixture in a small nonstick pan over low heat, adding a tiny splash of water or chicken broth to bring back that creamy consistency. Stir it constantly until it’s just steaming hot. Do NOT let it boil or aggressively steam.
As for the salmon, treat it gently. Place the fillet on a baking sheet lined with foil and sprinkle just a few drops of water or a tiny pat of butter on top (this creates steam environment). Tent it loosely with the foil and warm it in a low oven (about 300°F) or even quickly in the microwave for about 30 seconds, just until it’s warm through. You want it heated, not cooked further!
Making It Work in a Pinch
If you’re truly rushed and need to heat it all together—and I admit, sometimes that happens—use the microwave, but use short bursts. Place a serving in a bowl, cover it with a damp paper towel (this creates steam!), and heat in 30-second intervals, stirring the orzo in between. Be sure to pull the salmon out as soon as it feels warm, because over-microwaving salmon turns it into delicious-smelling pink chalk. Trust me on this one; I’ve committed that crime many times!
Frequently Asked Questions About This Recipe
I know when I start a new recipe, especially one meant to fit seamlessly into my healthy routine, I have a million little questions pop up. That’s totally normal! You want to make sure this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) turns out perfectly the first time. Here are a few things I get asked most often about making sure this skillet meal is a total win.
Can I use frozen salmon for this recipe?
Oh, that’s such a good question, especially when you’re trying to keep those clean habits tight but forgot to run to the store! You absolutely *can* use frozen salmon, but you need to take one extra, crucial step: complete thawing. Do not try to sear it half-frozen; it will steam, guaranteed. Thaw the salmon completely in the refrigerator overnight, or use the cold water method.
Once it’s thawed, the most important thing is step one of the actual recipe: pat it aggressively dry with paper towels. Frozen fish releases a lot of water when it thaws, so you must get every bit of surface moisture off before seasoning and searing. If you skip that drying step, you lose that beautiful crust we are aiming for.
What other herbs work well instead of thyme?
Thyme is wonderful because it’s earthy and holds up well to simmering, but this bright, Mediterranean flavor profile sings with other fresh herbs too! If you’re looking for alternatives, think about herbs that pair naturally well with lemon and fish. You can easily substitute the dried thyme for a teaspoon of dried oregano for a more rustic taste.
My personal favorite swap, especially if I’m serving this on a warm evening, is dried dill. Dill and salmon are a classic pair! If you have fresh herbs available, use about a tablespoon of finely chopped fresh parsley or dill stirred in right along with the spinach in the last few minutes of cooking. You can find more ideas for incorporating fresh, healthy flavors over on the healthy recipes section!
How do I prevent the orzo from sticking to the bottom of the pan?
If you’ve ever had scorched rice or pasta sticking to the bottom of your favorite pan, you know it’s heartbreaking! The culprit is usually too low heat or not enough stirring when liquid is initially boiling off. The initial step of toasting the orzo in fat helps coat the grains and prevents sticking later, so don’t skip that!
Once you add the chicken broth and bring it to a boil, immediately reduce the heat to medium-low. This ensures a gentle simmer rather than a hard, sticky boil. The key to prevention is stirring it every minute or two while the liquid is absorbing. Remember, the starch from the orzo is what creates the creamy texture; that starch needs a little encouragement to release evenly rather than just cementing itself to the bottom.
Can I prep the ingredients ahead of time?
Yes! This is perfect for meal prepping components. I often chop my onion and mince my garlic the day before and keep them in small sealed containers in the fridge. You can even mix your dry seasoning blend (paprika, garlic powder, salt, pepper) beforehand. Having these ready makes the 10-minute prep time feel like five minutes!
However, do *not* mix the salmon seasoning on ahead of time, and definitely don’t add the lemon juice until right before serving. The acidity in the lemon starts to ‘cook’ the fish slightly, and the dry seasoning needs that fresh contact with the dry fish surface right before searing.
Is this recipe filling enough for a full dinner?
Absolutely! I designed this specifically to be a complete, satisfying meal that supports my clean-living wellness goals without leaving me hungry an hour later. The salmon provides excellent, lean protein which keeps you full for hours. We balance that richness with the carbohydrates in the orzo, which gives sustained energy.
The spinach adds bulk and nutrients without adding heavy calories. If you find yourself needing even *more* staying power, try serving a side salad with a light vinaigrette, but honestly, the combination of the salmon fat and the starchy orzo is incredibly satisfying on its own!
Share Your Seared Salmon with Lemon Orzo Experience
Okay, now that you’ve mastered the clean, flavorful sear and coaxed that amazing lemon orzo to perfection—I desperately want to hear all about it! Sharing our successes is such a huge part of the Melt It Clean journey. It keeps us accountable and inspired when the next busy week rolls around.
Please, if you loved how quickly this came together or how absolutely delicious that bright little meal tasted, don’t keep it to yourself! Let me know how it went for you. Did your family devour it? Did it feel like a breath of fresh air after a stressful day? That connection between ease, nourishment, and flavor is exactly what we’re aiming for here.
Rate This Recipe and Leave a Comment
If you followed along and made this Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition), please stop for a moment and leave a rating right down below where the comments section lives. Those stars are so helpful for other readers who are wondering if this is worth their time—and trust me, it is!
Tell me your honest thoughts about the texture of the orzo or how quickly you got dinner on the table. Did you manage to get that perfect sear on the fish? I read every single comment, and I love seeing how you adapt these clean habits to fit your unique life.
Snap a Photo and Tag Me!
Seriously, this dish photographs beautifully! When you plate up that perfect piece of seared salmon sitting atop that creamy, lemony base, grab your phone! I’d be thrilled if you shared a picture on social media. It really makes my day when I see my recipes showing up on your dinner tables.
If you post a picture, please tag me so I can cheer you on! Seeing your plate inspires me to keep sharing recipes that are both clean *and* convenient. Connecting with you all makes this whole ‘clean living’ thing feel so much less isolating.
Got Lingering Questions?
Sometimes the questions only pop up while you’re cleaning up, or maybe you want to know the absolute best way to freeze the leftovers. If anything wasn’t 100% clear in the instructions, or if you tried a substitution that worked brilliantly, drop your questions below! I’m here to support you, not just give you a list of steps.
If you have a sticky question about ingredient ratios or want to brainstorm ideas for your next light dinner, feel free to head over to my contact page, or just ask right here in the comments. Let’s keep building those nourishing, intentional habits together!
Nutritional Estimates for This Meal
Okay, let’s talk numbers for a minute. Keeping track of what we eat is such an important part of mindful wellness, right? But I want you to remember that food is fuel, and these figures are just guidelines to help you understand the balance of this meal. Because we’re focusing on real, whole ingredients, the final nutritional content can fluctuate slightly based on the thickness of your salmon cut or the specific brand of Parmesan you use.
This Seared Salmon with Lemon Orzo (salmon recipes Recipe, 2025 Edition) is intentionally designed to be a complete, satisfying plate that aligns perfectly with conscious eating habits. We’re getting great protein, healthy fats, and complex carbs all in one go!
Here is a general estimate for one serving (assuming 4 servings total, using standard ingredient data):
- Calories: Approximately 480-520 kcal
- Protein: Around 40-45g (That high protein count is why this keeps you full!)
- Total Fat: Roughly 20-24g (Mostly healthy fats from the salmon and olive oil)
- Carbohydrates: Approximately 45-50g (From the orzo and vegetables)
That balance is what I aim for when I’m putting together a truly nourishing weeknight dinner. It prevents that crash later on, which is crucial when you are focused on maintaining good energy levels throughout your routine.
Quick Disclaimer: Please take these numbers with a grain of salt—or maybe, a pinch of lemon zest! They are estimates based on the ingredients listed above. If you use a super thick salmon fillet, your protein will be higher. If you soak your orzo in less broth, your carb percentage might shift. This recipe is all about eating intuitively, so use these estimates as a helpful guide, not a strict rulebook!
By EMILIA, the founder of MeltItClean.com – your digital space for natural weight loss, real wellness habits, and clean-living inspiration that actually fits your life. For years, I struggled with the ups and downs of dieting. I tried everything — juice cleanses, low-carb crazes, fitness challenges — but I always ended up back where I started: tired, bloated, and frustrated. I didn’t just want to “lose weight” — I wanted energy, mental clarity, glowing skin, and confidence without sacrificing my joy or sanity. After years of experimenting, learning, and unlearning, I discovered a simple truth: your body is already powerful — it just needs support, not restriction. That’s when I created Melt It Clean — a site dedicated to real transformation through clean, intentional, and nourishing daily habits that anyone can follow. My goal was simple: build a place where people could feel informed, supported, and empowered without being overwhelmed by wellness fads.
By EMILIA, the founder of MeltItClean.com – your digital space for natural weight loss, real wellness habits, and clean-living inspiration that actually fits your life. For years, I struggled with the ups and downs of dieting. I tried everything — juice cleanses, low-carb crazes, fitness challenges — but I always ended up back where I started: tired, bloated, and frustrated. I didn’t just want to “lose weight” — I wanted energy, mental clarity, glowing skin, and confidence without sacrificing my joy or sanity.
After years of experimenting, learning, and unlearning, I discovered a simple truth: your body is already powerful — it just needs support, not restriction. That’s when I created Melt It Clean — a site dedicated to real transformation through clean, intentional, and nourishing daily habits that anyone can follow. My goal was simple: build a place where people could feel informed, supported, and empowered without being overwhelmed by wellness fads.
Seared Salmon with Lemon Orzo
Ingredients
Equipment
Method
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic. Pat the salmon fillets dry with a paper towel and season both sides with garlic powder, sweet paprika, and half of the salt and pepper.
- In a large nonstick skillet, heat olive oil and butter over medium-high heat until shimmering. Add seasoned salmon fillets and sear for about 3-4 minutes on each side until golden brown. Remove and set aside.
- Lower heat to medium and add chopped onion and minced garlic. Sauté until soft and fragrant, about 2 minutes. Stir in thyme and remaining salt and pepper.
- Add orzo to the pan and toast for about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to medium-low and cook uncovered, stirring occasionally, until orzo is nearly al dente and most liquid is absorbed, approximately 8 minutes.
- Stir in baby spinach until wilted, about 2 minutes. Add lemon juice and grated Parmesan. Adjust consistency with more broth if needed and taste for seasoning.
- Nestle salmon back into the skillet and let simmer for an additional 2-3 minutes until heated through. Finish with freshly ground black pepper and chili flakes to taste.
- Serve and enjoy your delightful creation!
