Description
A delicious and creamy one-pot salmon and tomato orzo pasta recipe that combines tender seared salmon fillets with a rich, flavorful tomato and spinach orzo. Perfect for a comforting weeknight dinner, this dish balances healthy protein and creamy textures with fresh herbs and Parmesan cheese.
Ingredients
Scale
Salmon
- 6 (4-ounce) salmon fillets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 Tablespoons olive oil
Orzo and Sauce
- 2 Tablespoons salted butter
- 1 shallot, diced
- 1 teaspoon minced garlic
- 1½ cups halved cherry tomatoes
- 1½ cups uncooked orzo pasta
- 2 cups chicken stock
- 2 teaspoons dried parsley flakes
- Juice of ½ a lemon
- 1½ cups packed fresh baby spinach
- 1 cup half-and-half
Garnish
- Freshly grated Parmesan cheese
- Fresh basil, thinly sliced
Instructions
- Sear Salmon: In a large nonstick skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy. Flip gently and sear the other side for an additional 3-4 minutes. Remove with tongs or a spatula, cover with foil, and set aside.
- Sauté Shallots: In the same skillet, add butter and diced shallots. Cook over medium heat until shallots become translucent, about 2-3 minutes.
- Cook Tomatoes and Garlic: Add cherry tomatoes and minced garlic to the skillet. Stir to coat everything in the flavors. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start bursting.
- Add Orzo and Stock: Stir in the uncooked orzo, coating it in the tomato juices and oil. Pour in the chicken stock and increase heat to bring the mixture to a boil.
- Simmer Orzo: Reduce heat to a simmer, cover, and cook for 7-9 minutes. Stir every few minutes to prevent sticking and ensure even cooking.
- Season and Finish Simmering: Stir in lemon juice and dried parsley flakes. Cook uncovered for another 1-2 minutes.
- Add Cream and Spinach: Pour in the half-and-half, season with additional salt and pepper to taste. Cover and cook a few more minutes until the sauce thickens. Add the fresh spinach and cook for an additional 1-2 minutes until wilted.
- Combine and Garnish: Gently nestle the cooked salmon fillets back into the skillet. Remove from heat. Garnish with freshly grated Parmesan cheese and thinly sliced fresh basil before serving.
Notes
- Keep the salmon skin on while cooking to help it stay tender and buttery.
- Pat salmon dry and season just before searing for the best crust.
- Stir the orzo often while it simmers to prevent sticking.
- Add a splash of broth or cream when reheating to keep the sauce smooth and creamy.
- Don’t overcook the salmon. Remove from heat just before it’s fully opaque and let it finish cooking with residual heat.
