Salmon Orzo

Creamy Salmon & Spinach Orzo (with roasted red peppers, Parmesan, fresh basil) - in a cast iron pan.

Creamy Salmon & Spinach Orzo is my go-to one-pan dinner when I need something quick, easy, and delicious. It’s ready in 30 minutes and packed with tender & flaky salmon, creamy orzo, spinach, roasted red bell peppers, Parmesan, and a splash of lemon juice.

Course Main Course

Cuisine American

Keyword salmon orzo

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 725kcal

Author Julia

Ingredients

Salmon

4 fillets salmon
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoon olive oil

Creamy Spinach Orzo

2 tablespoons olive oil
1 medium yellow onion chopped
4 cloves garlic minced
½ teaspoon Italian seasoning
1 cup orzo uncooked
2 cups chicken stock
½ cup heavy cream
½ cup roasted red bell peppers chopped (canned or jarred)
½ cup Parmesan cheese freshly grated
4 oz fresh spinach
1 tablespoon freshly squeezed lemon juice

US Customary - Metric

Instructions

Pat the salmon fillets dry using a paper towel. Season with smoked paprika, salt, and pepper.
Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for about 3-4 minutes, then flip carefully and cook for an additional 2-3 minutes.
Carefully remove the salmon fillets from the skillet. Use a paper towel to wipe off excess fat, if needed.
Add olive oil and chopped onion to the same skillet. Sauté for about 2-3 minutes or until translucent and soft. Then, add minced garlic and Italian seasoning. Sauté for an additional 30-60 seconds or until fragrant.
Add uncooked orzo and toast for 1-2 minutes. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 6-10 minutes or until the orzo is tender and cooked through.
Add in heavy cream, chopped roasted red pepper, Parmesan cheese, spinach, and lemon juice. Cook, stirring occasionally, until the spinach wilts.
Return the cooked salmon back to the skillet. Let it warm through on medium heat. Garnish with fresh basil and coarsely ground black pepper.

Notes

Use a high-sided, heavy skillet like cast iron or stainless steel to ensure even cooking and prevent burning or sticking.
Pat the salmon fillets dry using a paper towel to remove excess moisture.
It helps to sear the salmon properly and make a crispy, golden crust instead of steaming in the pan.
Don’t overcook salmon, as it can become dry.
Sear until it's crispy outside and still moist inside.
Make it spicy by adding red pepper flakes, chili powder, or cayenne pepper.
Use fresh baby spinach. Add it at the end so it stays tender but doesn’t overcook.

Customize to Fit Your Diet (Gluten-Free, Dairy-Free Options)

Make it dairy-free: Use dairy-free, plant-based Parmesan cheese and coconut milk, coconut cream, or cashew cream as a dairy-free alternative for heavy cream.
Make it gluten-free: Substitute orzo with gluten-free orzo, gluten-free pasta or long-grain rice. Check labels on store-bought chicken stock to ensure it’s gluten-free.

Frequently Asked Questions (FAQ)

When should I add the lemon juice (at the start or the end of the recipe)? Add it at the end to keep the flavor fresh and bright. Adding lemon juice at the beginning can make it lose its fresh flavor and make the creamy sauce too sour.
Do you prefer salmon with the skin on or off? I prefer skin-on—it locks in moisture and keeps the salmon tender while cooking.
How do you know when salmon is done? It should flake easily with a fork and be opaque throughout. For accuracy, check the internal temp: 125°F for medium-rare, 140°F for medium.
When and how should I remove the skin? After cooking—just lift it off with a knife, fork, or your hands. It should peel away easily.

Nutrition