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One Pan Salmon and Orzo Bake (in 30 minutes!)

This one pan salmon and orzo bake is inspired by a classic Italian piccata, using white wine, capers and tons of lemon. The addition of spinach makes this a quick, healthy one pan dinner that cooks in under 30 minutes, and it's gluten-free or low FODMAP optional.
This salmon and orzo recipe works best in an oven-proof skillet, but you can transfer to a casserole dish if you don't have one. If you can’t find gluten-free orzo, you can always use another small shape like elbows or even white rice in a pinch.
To make this low FODMAP, simply omit the garlic and shallot, and use LF chicken stock or water. You can sub frozen or fresh kale for the spinach, or even add additional veggies like frozen peas or artichoke hearts.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 2 tablespoons avocado oil or ghee
  • 4 six ounce salmon fillets
  • Sea salt
  • 1 lemon sliced
  • ¼ cup capers
  • 2 tablespoons ghee or butter
  • 1 garlic clove minced
  • 1 shallot thinly sliced
  • 1 cup gluten-free orzo see note
  • 1 cup dry white wine
  • 2 1/2 cups chicken or fish stock
  • 5 ounces baby spinach
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large cast iron skillet set over medium high heat. Season the salmon with salt. Add the fish to the skillet flesh-side down and sear on both sides until lightly browned, about 2 minutes per side (It won’t be cooked through). Remove to a plate and set aside.
  • Add the butter or ghee to the skillet, along with the lemon slices and capers. Sauté until the lemon and capers are slightly frizzled and browned, 3 minutes (be careful not to burn the capers). Remove the lemon to the plate with the salmon (you can leave some of the capers behind).
  • Drizzle a little more oil in the pan, if needed, then add the garlic, shallot and orzo. Cook for about 2 minutes, until the garlic is very fragrant and turning golden brown. Deglaze the pan with the wine and cook until evaporated by half, 2 minutes. Fold in the spinach, until wilted, then add the chicken or fish broth, lemon juice and ½ teaspoon salt. Bring to a simmer, stirring frequently. Transfer to the oven and bake, uncovered for 7 minutes or until the pasta had doubled in size and is al dente. Remove from the oven and nestle the salmon into the orzo and top with the lemon slices. Return to the oven for 3 to 5 minutes, or until the salmon is cooked through.
  • Garnish with the parsley and serve directly in the pan family-style.