One-Skillet Salmon with Lemon Orzo

Four seared salmon portions sit over creamy lemon-Parmesan orzo with wilted spinach, parsley, and a little more grated cheese. The salmon browns first, then rests on a plate while dry orzo cooks in broth in the same skillet. Returning the fish only near the end gives the pasta time to become tender without leaving the salmon over the heat for the full simmer. Serve it while the orzo is loose and glossy.

Makes 4 servings. Prep time: 15 minutes. Cook time: 20–25 minutes.

Ingredients for Salmon with Lemon Orzo

• 4 salmon fillets, about 5–6 oz each (about 625g total), preferably similar in thickness
• 2 tablespoons olive oil, divided
• About 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 1 medium shallot, finely chopped (about 40g)
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo (about 270g)
• 3 cups low-sodium chicken or vegetable broth, plus up to 1/2 cup more for adjusting
• 3 packed cups baby spinach (about 85g)
• 1/3 cup heavy cream (about 80g)
• 1 large lemon, zested and juiced; use 2 tablespoons juice, plus more to taste
• 1/2 cup finely grated Parmesan, plus 2 tablespoons for finishing (about 65g total)
• 1/4 cup chopped fresh flat-leaf parsley (about 15g)

Use a wide, deep 12-inch skillet with a lid. Keep the extra broth nearby: pan width and simmer strength affect how quickly the orzo absorbs liquid.

How to Make One-Skillet Salmon with Lemon Orzo

1. Prepare the salmon and aromatics: Pat the salmon dry and season it with about half the salt and pepper. Chop the shallot and parsley, mince the garlic, and zest and juice the lemon.
2. Sear the salmon: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the salmon skin-side down if using skin-on fillets. Cook for about 3–4 minutes, until browned and reasonably easy to release from the pan. Flip once and cook for 1–2 minutes more, then transfer to a plate while the centers still need a brief finish. Sear in two batches in the same skillet if the fillets would otherwise be crowded.
3. Toast the orzo: Reduce the heat to medium. Add the remaining tablespoon of oil and the shallot; cook until softened. Stir in the garlic briefly, just until fragrant. Add the dry orzo and stir for 1–2 minutes, until lightly glossy but not dark brown.
4. Simmer the orzo: Pour in 3 cups broth, scraping up the browned bits from the skillet bottom. Add the remaining salt and pepper. Simmer uncovered at a gentle, steady bubble, stirring regularly across the bottom. Start checking at 9 minutes. If the pan looks dry before the orzo softens, add warm broth in small splashes. After about 9–12 minutes, the orzo should be nearly tender with some liquid still around it.
5. Add the spinach and finish the salmon: Stir the spinach and lemon zest into the orzo. Add the cream and reduce the heat to low. Set all four salmon portions on top, cover, and cook gently for about 2–5 minutes, checking the thickest part early. The spinach should be wilted, the orzo tender, and the salmon should separate into moist flakes. For a thermometer-based food-safety check, cook the salmon to 145°F (65°C) in its thickest part; thicker fillets may need longer.
6. Finish off heat: Turn off the heat. Gently stir 1/2 cup Parmesan and 2 tablespoons lemon juice into the exposed orzo without breaking up the salmon. If the pasta is stiff, add a little warm broth until it is glossy and spoonable. Taste and adjust the salt or lemon juice. Scatter the parsley and remaining 2 tablespoons Parmesan over the fish and pasta. Serve directly from the skillet.

How to Keep the Salmon Tender

The initial sear builds browned edges; it does not need to cook the fish through. Leaving salmon in the skillet during the entire orzo simmer can dry it out. Thin fillets may need less searing or almost no final cooking, while thick portions may need longer under the lid. Check the thickest part rather than relying on the clock.

How to Keep the Orzo Saucy

Stir across the skillet bottom while the orzo simmers so it cooks evenly without sticking. The finished pasta should hold distinct pieces in a sauce that flows around a spoonful—not form a dry mound or sit in a pool of broth. Orzo keeps absorbing liquid as it stands, so loosen it with warm broth if needed and serve promptly.

Keep the heat low after adding the cream. Stirring in Parmesan and lemon juice off heat helps the sauce stay smooth rather than boiling the cheese and dairy.

Serving and Storing Leftovers

Scoop the spinach orzo from beneath each salmon portion and serve from the skillet. For another skillet pasta dinner, try Creamy Tuscan Ravioli.

Refrigerate leftovers promptly in an airtight container and use within 2–3 days. Reheat gently with a splash of broth to loosen the orzo, warming the salmon only until heated through. The texture is best freshly made; freezing is not recommended for this creamy version because the sauce and fish may lose texture.

Nutrition

Approximate nutrition per serving, based on 4 servings: 810 calories, 47g protein, 41g fat, and 56g carbohydrates. Approximate nutrition per 100g of finished dish: 170 calories, 10g protein, 9g fat, and 12g carbohydrates. Values vary with the salmon, broth, and amount of liquid absorbed or evaporated.

Baked Ziti with Five Cheeses

This baked ziti is meant to be scooped, not cut into squares: distinct pasta tubes stay coated in a creamy, rosy sauce beneath melted cheese and lightly golden crumbs. Marinara and prepared Alfredo keep the sauce simple, while ricotta, mozzarella, fontina, Parmesan, and Pecorino Romano make up the five-cheese blend.

Drain the ziti while it is still slightly firm so it can finish cooking in the oven. Bake the casserole covered to protect the saucy interior, then add the breadcrumbs for a short uncovered finish.

Ingredients for Five-Cheese Baked Ziti

• 1 pound dry ziti (about 450g)
• 1 jar (24 ounces) marinara sauce (about 680g)
• 1 jar (15 ounces) prepared Alfredo sauce (about 425g)
• 1 cup whole-milk ricotta (about 225g)
• 2 cups shredded low-moisture mozzarella, divided (about 225g)
• 1 cup shredded fontina (about 115g)
• 1/2 cup finely grated Parmesan (about 50g)
• 1/4 cup finely grated Pecorino Romano (about 25g)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup plain or Italian-style breadcrumbs (about 55g)
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley

Yield: 8 generous servings. Time: About 25 minutes prep, 50–55 minutes cooking, and 10 minutes resting.

How to Make Baked Ziti with Five Cheeses

1. Prepare the dish: Preheat the oven to 375°F (190°C). Lightly grease a deep 9-by-13-inch baking dish with roughly 4-quart capacity. Set it on a rimmed sheet pan to catch any drips.
2. Cook the ziti: Boil the pasta until 1–2 minutes short of the package’s al dente time. It should still be slightly firm. Drain; it will finish softening in the oven.
3. Coat the pasta: In a large bowl, combine the marinara, Alfredo, Italian seasoning, and garlic powder. Fold in the ziti, ricotta, fontina, Parmesan, Pecorino Romano, and 1 cup of the mozzarella. Coat the pasta thoroughly, leaving a few small pockets of ricotta.
4. Assemble: Spread the pasta evenly in the baking dish and top with the remaining 1 cup mozzarella. Cover loosely with foil. If the foil may touch the cheese, lightly oil the side facing down.
5. Bake and add the crumbs: Bake covered for 20–25 minutes, until the cheese on top has melted. Toss the breadcrumbs with the olive oil, remove the foil, and scatter the crumbs over the cheese.
6. Finish and rest: Bake uncovered for 12–18 minutes more. Start checking after 12 minutes; the sauce should bubble at the edges, the center should be hot, and the crumbs should be lightly golden. Rest for 10 minutes, then scatter with parsley and scoop into servings.

How to Keep the Ziti Creamy, Not Dry

Use both full jars of sauce, even if the pasta looks generously coated before baking. The ziti absorbs moisture in the oven, and the covered first stage limits evaporation. Adding the crumbs only after that stage lets them brown without leaving the pasta uncovered for too long.

A deeper dish or a casserole that starts cold may need longer to heat through. Look for bubbling edges and a hot center rather than relying only on the clock. Take the dish out once the crumbs are lightly golden; they can burn quickly under a broiler.

The Five-Cheese Blend

Ricotta leaves creamy pockets among the pasta. Mozzarella and fontina melt throughout the casserole, while Parmesan and Pecorino Romano add a sharper, savory note. Shred the mozzarella and fontina from blocks when practical for a smoother melt. Jarred Alfredo and the hard cheeses vary in saltiness, so taste before adding any salt.

Penne or rigatoni can replace the ziti in the same quantity. Serve with a green salad or garlic bread. For another creamy pasta dinner, try Creamy Tuscan Ravioli.

Make-Ahead, Storage, and Reheating

Make ahead: Assemble the casserole up to 24 hours ahead and refrigerate it without the breadcrumbs. Bake it covered first, then add the oiled crumbs for the uncovered finish. Starting from cold will require extra oven time; check for a hot center and bubbling edges.

Store and reheat: Cool leftovers, cover tightly, and refrigerate for up to 4 days. Microwave individual portions until hot, or cover larger portions with foil and reheat at 350°F (175°C) until heated through. Add a few spoonfuls of marinara if the pasta seems dry.

Freeze: An unbaked, tightly wrapped casserole can be frozen for up to 2 months, but the pasta and creamy sauce may lose some texture. Freshly baked or refrigerated ziti will have a creamier finish.

Nutrition

Approximate per serving (1/8 of the casserole): 610 calories, 28g protein, 29g fat, and 61g carbohydrates. Approximate per 100g of prepared casserole: 150 calories, 7g protein, 7g fat, and 15g carbohydrates. Values are estimates; sauce and cheese brands and the pasta’s cooked weight will affect the totals.

Creamy Tuscan Ravioli

Refrigerated cheese ravioli cook directly in a garlic, sun-dried tomato, cream, and broth sauce—no separate pot of water needed. A lid helps the pasta become tender during a short, gentle simmer, while the ravioli release starch that gives the sauce body. Spinach goes in only after the pasta is tender, followed by Parmesan and lemon juice off the heat. The finished ravioli should stay intact, with sauce coating each piece and pooling lightly in the skillet.

Ingredients for Creamy Tuscan Ravioli

• 20 ounces store-bought refrigerated cheese ravioli (about 570g)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (about 70g)
• 1 tablespoon oil from the sun-dried tomato jar, or olive oil if needed
• 3 garlic cloves, minced
• 1 cup low-sodium vegetable or chicken broth, plus more as needed
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 2 packed cups baby spinach (about 60g)
• 1/3 cup finely grated Parmesan (about 30g)
• 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste

Yield: 4 servings. Time: 10 minutes prep, 15 minutes cook; 25 minutes total.

How to Make Creamy Tuscan Ravioli

1. Prepare the ingredients: Chop the tomatoes, mince the garlic, and measure the broth and cream. Wash the spinach and drain it well so it does not dilute the sauce. Keep the ravioli refrigerated until ready to add; do not preboil it.
2. Start the sauce: Warm a 12-inch lidded skillet over medium heat. Add the tomato-jar oil and garlic. Cook briefly, until the garlic is fragrant but not browned, then stir in the sun-dried tomatoes and Italian seasoning. This step takes about 2 minutes total.
3. Add the liquids: Pour in 1 cup broth and the cream, stirring to combine. Reduce the heat to medium-low as the sauce warms, about 2 minutes. Look for small bubbles around the edges, not a rolling boil.
4. Simmer the ravioli: Nestle the refrigerated ravioli into the sauce, mostly in one layer with slight overlap. Cover and maintain a gentle simmer. Check one raviolo for tenderness after 5 minutes; cook briefly longer if needed, about 5 to 7 minutes total. Use the package guidance and tenderness as your guide. If the sauce thickens before the pasta is done, add a small splash of broth. Avoid vigorous stirring, which can split the ravioli.
5. Wilt the spinach: Uncover, scatter the spinach over the ravioli, and gently fold it into the sauce. Cook for 1 to 2 minutes, just until the leaves soften but remain green.
6. Finish off the heat: Turn off the heat. Gently fold in the Parmesan a little at a time, then add the lemon juice. Season with salt and black pepper. If the sauce is too thick, add broth 1 to 2 tablespoons at a time until it coats the ravioli but still pools lightly around them. Serve promptly from the skillet.

Why Use Refrigerated Ravioli?

The covered cooking time and amount of liquid are designed for store-bought refrigerated ravioli. Size and filling vary, so check a raviolo after 5 minutes: it should be tender throughout and still hold its shape. Other refrigerated fillings can work, but check their package directions. Do not apply this timing unchanged to frozen or homemade ravioli; those may need a different cooking approach.

How to Keep the Sauce Creamy

Ravioli starch and Parmesan both thicken the sauce. If it starts looking pasty, loosen it with broth a tablespoon or two at a time rather than adding a large pour. Keep the simmer gentle while the pasta cooks: hard boiling or prolonged heat can cause the cream sauce to separate.

Serving and Storing Leftovers

Serve with a simple green salad or garlic bread. For a spicier creamy pasta dinner, try Creamy Cajun Sausage Pasta with Chicken and Peppers.

Refrigerate leftovers in an airtight container for up to 3 days. The ravioli will soften and the sauce will thicken, so this dish is best served fresh. Reheat gently over low heat with a splash of broth or water, folding carefully as the sauce loosens. Freezing the finished dish is not recommended as a default because its texture may suffer.

Nutrition

Approximate nutrition per serving, based on 4 servings: 650 calories, 21g protein, 40g fat, and 55g carbohydrates. Approximate values per 100g of finished dish: 215 calories, 7g protein, 13g fat, and 18g carbohydrates. Values will vary with the ravioli brand, broth, and final sauce reduction.

Southwestern Ground Beef Sweet Potato Skillet

Browned ground beef, tender sweet potato cubes, and fire-roasted tomatoes cook together in a stovetop skillet with chili powder and cumin. Scattered cheddar-Jack melts over the top, leaving the beef and potatoes visible, and fresh cilantro finishes the dish.

Cut the sweet potatoes into roughly 1/2-inch cubes so they cook evenly under the lid. The finished skillet should be moist and lightly saucy, without a pool of liquid beneath the cheese.

Ingredients

• 1 tablespoon olive oil
• 1 lb lean ground beef, preferably 90% lean (about 450g)
• 1 1/2 lb sweet potatoes, about 2 medium, peeled and cut into roughly 1/2-inch cubes (about 680g)
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their juices
• 1/4 cup water, plus more as needed
• 1 cup shredded cheddar-Jack cheese (about 115g)
• 1/4 cup loosely packed fresh cilantro leaves

Yield: 4 servings. Allow 15–20 minutes for preparation and about 25–32 minutes for cooking, plus any extra time the potatoes need to become tender.

How to Make the Skillet

1. Prepare the vegetables: Cut the sweet potatoes into reasonably uniform 1/2-inch cubes. Dice the onion and mince the garlic.
2. Brown the beef: Heat a roomy 12-inch skillet with a fitting lid briefly over medium-high heat. Add the oil and beef, season with about half the salt, and cook for 5–7 minutes. Break the meat into small, slightly chunky crumbles as it browns. Transfer the fully cooked beef to a plate, then drain excess fat, leaving the skillet lightly coated. If checking with a thermometer, ground beef should reach 160°F (70°C).
3. Start the vegetables: Reduce the heat to medium. Add the onion and sweet potatoes and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften. Add the garlic, chili powder, cumin, smoked paprika, pepper, and remaining salt. Stir for about 30 seconds, until fragrant.
4. Simmer the potatoes: Add the tomatoes with their juices and the 1/4 cup water, scraping up the browned bits. Cover, reduce the heat to medium-low, and maintain a gentle simmer. Stir once or twice without crushing the potatoes. Begin checking after 12 minutes; they generally take 12–18 minutes, but continue cooking if needed. A fork should slip easily into a cube that still holds its shape. If the skillet dries out while the potatoes are firm, add water a few tablespoons at a time and cover again.
5. Return the beef: Add the beef and any juices from the plate. Stir gently and cook over medium heat for 2–4 minutes, until heated through. If thin liquid pools in the skillet, simmer uncovered until the tomatoes lightly coat the beef and potatoes. Taste and adjust the salt.
6. Melt the cheese: Scatter the cheddar-Jack unevenly over the skillet, leaving some beef, potatoes, and tomatoes exposed. Cover over low heat or with the burner turned off for 1–2 minutes, just until melted. Remove from the heat, scatter the cilantro on top, and serve from the skillet.

How to Tell When the Sweet Potatoes Are Done

Uniform 1/2-inch cubes should soften during the covered simmer while keeping their edges. Start testing after 12 minutes rather than treating the timer as the final cue. Larger cubes, a deeper pan, or a weaker simmer may need more time; keep the skillet covered until a fork slips through the center of a cube.

Adjust the Skillet’s Moisture

Firm potatoes need moisture to cook under the lid. If the mixture starts sticking before they soften, add a few tablespoons of water. Once the potatoes are tender, uncover the skillet to cook off excess liquid before adding cheese. The tomatoes should lightly coat the beef and potatoes, not leave them sitting in a pool.

Serving and Simple Swaps

Serve directly from the skillet, with lime wedges at the table if desired. Spoon leftovers over rice or into warm tortillas. For more chile flavor, add a drained 4-ounce can of mild green chiles with the tomatoes. Regular diced tomatoes can replace fire-roasted tomatoes, and Colby Jack or Monterey Jack can replace the cheddar-Jack.

Storage, Reheating, and Freezing

Cool leftovers promptly and refrigerate in airtight containers for up to 4 days. Reheat until hot throughout in a covered skillet over medium-low heat, adding a splash of water if needed, or microwave in intervals. Keep cilantro separate for later servings when practical.

For freezer portions, cool the beef-and-potato base and freeze it without cheese or cilantro in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator, reheat, then add cheese and fresh cilantro.

For a baked alternative with beef, potatoes, and cheese, see Cheesy Hamburger Potato Casserole with Potato Crust.

Nutrition

Approximate per serving (1/4 of the skillet): 530 calories, 35g protein, 24g fat, and 45g carbohydrates. Approximate per 100g of finished skillet: 140 calories, 9g protein, 6g fat, and 12g carbohydrates. Values vary with the beef and cheese used, the fat drained, and the final moisture level.

French Onion Beef Gnocchi

Slowly caramelized onions coat tender potato gnocchi in a creamy, beef-broth sauce. Gruyère browns in scattered patches on top, leaving the gnocchi visible. The “beef” refers to the broth; there is no ground beef or steak in this version.

This is a sauce-coated skillet dinner, not a brothy soup. The onions take about 30 to 40 minutes to soften and brown, making them the main time commitment. The finished dish serves 4 and takes about 1 hour to 1 hour 10 minutes, including 15 minutes of prep.

Ingredients for French Onion Beef Gnocchi

• 2 large yellow onions, thinly sliced (about 1 lb or 450g total)
• 3 tablespoons unsalted butter (about 40g)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 1/2 cups low-sodium beef broth, divided
• 1 teaspoon Worcestershire sauce
• 1/2 cup heavy cream (about 120g)
• 1 package (16 oz) shelf-stable potato gnocchi (about 450g)
• 1 cup loosely packed shredded Gruyère (about 110g)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped flat-leaf parsley

Use a wide, shallow, heavy pot or braiser about 12 inches across. Check that the entire vessel, including its handles, is rated for broiler use. If it is not, transfer the cooked gnocchi to a broiler-safe baking dish before adding the cheese.

How to Make French Onion Beef Gnocchi

1. Prepare the ingredients: Thinly slice the onions, mince the garlic, and shred the Gruyère. Set aside 1/2 cup of the measured broth for adjusting the sauce.
2. Caramelize the onions: Melt the butter with the olive oil in the wide pot over medium-low heat. Add the onions and cook uncovered for 30 to 40 minutes, stirring regularly and more often as they darken. They should shrink substantially and become very soft and deeply golden, without blackened edges. If they stick hard or brown while still firm, lower the heat and loosen the pan with a splash of water or broth.
3. Build the sauce: Stir in the garlic and thyme briefly. Add 1 cup beef broth, raise the heat to medium, and scrape up the browned bits. Add the Worcestershire sauce and simmer for a few minutes. Stir in the cream, then lower the heat to low or medium-low so the sauce bubbles gently rather than boiling hard. This step takes about 4 to 5 minutes.
4. Cook the gnocchi: Add the shelf-stable gnocchi and stir gently to coat. Simmer uncovered for about 4 to 7 minutes, testing one after 4 minutes; it should be tender through the center. If the sauce becomes thick or gluey before the gnocchi are done, add reserved broth a splash at a time. The sauce should cling to the gnocchi but still move when stirred, rather than pool like soup. Taste before adding salt and pepper. Preheat the broiler shortly before the gnocchi finish.
5. Broil the cheese: Scatter the Gruyère in small, uneven patches, leaving plenty of gnocchi exposed. If needed, transfer the gnocchi to a broiler-safe dish first. Broil uncovered on high for about 2 to 4 minutes, watching continuously from the first minute. Remove when the cheese is bubbly with scattered golden-brown spots.
6. Rest and serve: Set the hot vessel on a heat-safe surface and let the bubbling sauce settle for 3 to 5 minutes. Scatter the parsley over the top and serve.

How Dark Should the Onions Get?

Aim for onions that are very soft and deeply golden, not merely translucent. Cooking them uncovered in a wide pot lets moisture escape so they can brown. Stir more frequently toward the end, and add a splash of water or broth if browned bits begin sticking hard to the pot.

Which Gnocchi Can Cook in the Sauce?

The 4-to-7-minute simmer is for the shelf-stable potato gnocchi in the ingredient list. Check tenderness and the package directions rather than relying on time alone. If another type requires separate boiling, cook it according to its package, then fold it briefly into the reduced onion sauce before adding the cheese.

Getting the Sauce and Cheese Finish Right

Gnocchi absorb liquid and release starch as they cook, especially noticeable in a shallow pot. Add the reserved broth gradually if the sauce tightens; it should coat the gnocchi without clumping or turning soupy. Leave gaps between the patches of Gruyère so the cheese can brown without hiding the gnocchi.

Serve with a green salad, green vegetables, or crusty bread alongside the pot. For a cheesy potato dinner that contains beef meat, try this hamburger potato casserole. For a different creamy dinner, see this Cajun sausage pasta.

Make-Ahead and Leftovers

Caramelize the onions up to 5 days ahead and refrigerate them. Cool finished leftovers and store them in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat portions gently on the stovetop with a splash of broth, or microwave until heated through. For a larger portion, cover an oven-safe dish with foil and warm at 350°F (175°C) for roughly 15 to 20 minutes, until heated through. The gnocchi may soften after reheating. Freezing the finished dish is not recommended if you want to preserve its texture.

Nutrition

Approximate nutrition per serving, based on 4 dinner servings: 575 calories, 16g protein, 32g fat, and 53g carbohydrates. Approximate nutrition per 100g of finished dish: 175 calories, 5g protein, 10g fat, and 16g carbohydrates. Values vary with the gnocchi, broth, cheese, and final amount of sauce.