As soon as the weather starts warming up, the birds start chirping, and spring feels like it’s finally here, I start craving dinners that are full of herbs, citrus, and veggies—meals that taste as bright as it feels outside. Recipes that keep me in the kitchen for less time and outside with the sun on my face for longer. This Salmon with Spanakopita-inspired Orzo is exactly that.
Inspired by the flavors of one of my favorite dishes of all time – Greek spanakopita, this one-pan meal combines lemony spinach, fresh dill, parsley, and salty feta with tender orzo and perfectly seared salmon. The orzo cooks right in the same skillet, absorbing all the flavor from the sautéed leeks, garlic, and broth, creating a creamy, texture without any extra effort. It then gets finished with the fresh herbs and feta, resulting in a fresh and vibrant dish that tastes like you put in more effort than you actually did.
It comes together in about 30 minutes and requires minimal cleanup, making it perfect for a weeknight dinner that still feels a little special.
Why You’ll Love This Recipe
- One-pan dinner – The salmon and orzo cook in the same skillet, making cleanup quick and easy.
- High in protein – Between the salmon, feta, and bone broth, each serving packs around 45–50g of protein, making it a satisfying and nourishing one-pan meal.
- Inspired by spanakopita – Spinach, fresh herbs, lemon, and feta bring all the bright, savory flavors of the classic Greek dish.
- Perfect for spring – Packed with herbs and citrus for a meal that tastes light, fresh, and vibrant.
- Ready in 30 minutes – A simple weeknight dinner that makes cleanup a breeze.
Recipe Tips
Searing the salmon
- To prevent sticking, ensure your pan is properly heated before adding the salmon. Be sure to pat the salmon dry before seasoning to help develop a crust. If the salmon sticks when you try to flip it, give it another minute. Once a crust forms, it will release easily.
Keys to One Pot Cooking:
- Cooking the orzo for a minute or two in the leek and garlic oil adds extra flavor and helps the pasta hold its texture.
- Once the liquid is boiling, reduce to a simmer and ensure it stays at a simmer to not overcook the orzo.
- Orzo has a tendency to settle on the bottom of the skillet, so be sure to stir every couple minutes to help it cook evenly.
Easy ingredient swaps
- Swap salmon for shrimp or another quick-cooking fish like cod.
- Feel free to use vegetable broth instead of chicken broth for pescatarian adjustment.
One Pot Salmon with Spanakopita Orzo
- Total Time: 35
- Yield: 3-4
Description
A bright and cozy one-pan spring dinner, this salmon with spanakopita-inspired orzo combines lemony spinach, fresh herbs, and feta for an easy cleanup, Mediterranean-style meal ready in about 30 minutes.
Ingredients
For the Salmon with Spanakopita Orzo:
- 4 4-6oz salmon filets
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 tbsps olive oil
- 1 leek, sliced thinly into half moons and washed
- 2 green onions, sliced thinly (white and green parts separated)
- 3 cloves garlic, minced
- Juice and zest from 2 lemons + more lemon wedges for serving (if desired)
- 1 cup orzo
- 2 cups chicken bone broth
- 4oz fresh baby spinach
- 2 tbsps fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 3oz crumbled feta cheese
Instructions
For the One Pot Salmon with Spanakorzo:
- Heat a cast iron skillet over medium high heat. Meanwhile, pat your salmon filets dry with a paper towel and season with smoked paprika, garlic powder, oregano, salt, and pepper.
- Add the olive oil to the preheated skillet and once hot, carefully add the salmon skin side up. You should hear a sizzle when it hits the pan. Cook for 3-4 minutes on one side until you start to see the salmon forming a crust, then reduce the heat to medium and carefully flip the salmon. If the salmon is sticking to the pan, it may need another minute or two before flipping. Cook for an additional 3-4 minutes or until just cooked through. Remove and set aside.
- To the skillet, add in the sliced leeks, the white parts of the green onion, and salt and pepper to taste. Saute for 2-3 minutes or until soft, then add the minced garlic and lemon zest and saute until fragrant, about 30 seconds. Add the orzo and cook for 1-2 minutes, tossing the orzo in the leek and scallion oil until slightly toasted.
- Pour in the chicken broth and stir. Once boiling, reduce the heat to medium low, and cook for 10 minutes uncovered, stirring occasionally until the orzo is tender and most of the liquid has been absorbed.
- Once the orzo is just about tender, stir in the spinach, lemon juice, and a pinch of salt, and add back in the salmon. Cover for 1-2 minutes or until spinach has wilted and salmon is warmed through.
- Shut off the heat. Add the fresh dill, parsley, and green parts of the scallions. Serve with feta cheese and more lemon wedges if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: One Pot
- Cuisine: Mediterranean