Creamy Salmon & Spinach Orzo is my ultimate one-pan dinner option when I crave something quick, uncomplicated, and absolutely delicious. In just 30 minutes, you can indulge in this dish, which features tender and flaky salmon combined with creamy orzo, vibrant spinach, sweet roasted red bell peppers, rich Parmesan cheese, and a zesty splash of fresh lemon juice. This recipe is not only satisfying but also packed with flavor, making it perfect for a weeknight meal.
Transform Your Dinner with This Flavor-Packed Salmon Orzo Skillet Recipe
Unlike a standard salmon dinner that typically involves simply pan-searing or baking a fillet and serving it alongside a side dish like cilantro-lime black bean rice, this recipe elevates the experience. I create a complete one-pan meal by incorporating creamy orzo, roasted red peppers, and the subtle smokiness of smoked paprika. These ingredients add an incredible depth of flavor to the dish. The addition of spinach and Parmesan cheese introduces even more rich layers of taste that you wouldn’t typically encounter in a basic salmon recipe. The final touch, a drizzle of fresh lemon juice, brightens up the entire dish. The result is a fast, easy, and flavor-packed meal, and the best part? You only have one pan to clean afterwards!
Essential Ingredients and Smart Substitutions for Your Salmon Orzo
- Salmon fillets – Opt for skin-on, boneless salmon fillets for the best results in this dish. I recommend choosing fresh, high-quality, wild-caught salmon varieties such as Sockeye, Scottish, Skuna Bay, or King Salmon. If salmon isn’t your preference, you can also substitute it with trout or cooked shrimp.
- Smoked paprika – This spice adds a wonderful depth and warmth to the dish. If you don’t have it on hand, you can substitute it with sweet paprika, regular paprika, or even chili powder for a bit of heat.
- Olive oil – Used for both searing and sautéing, olive oil brings a rich flavor. You can also use avocado oil as a suitable alternative.
- Italian seasoning – If you lack this blend, you can easily mix together dried basil, oregano, thyme, or rosemary for similar flavors.
- Orzo – This type of pasta is perfect for absorbing the sauce beautifully. If you prefer, you can swap it out for small pasta like ditalini or pearl couscous, or even long-grain rice.
- Chicken stock – I cook the orzo in chicken stock for added flavor. Other options include chicken broth, vegetable broth, or even beef broth.
- Heavy cream – For a lighter version, feel free to use half-and-half.
- Roasted red pepper – Canned or jarred roasted red peppers work excellently. They provide a touch of sweetness, a hint of smokiness, and a vibrant pop of color to the dish. Alternatively, you can use sun-dried tomatoes.
- Parmesan – This cheese adds a delightful salty and cheesy flavor. If you need a substitute, freshly grated Pecorino Romano or Asiago can work well.
- Spinach – Not only does spinach add a splash of color, but it’s also packed with essential nutrients. If you prefer, you can swap it with kale or arugula.
- Lemon juice – This ingredient brightens everything up. Fresh lemon juice is ideal, but bottled juice can work in a pinch.
- Tip: The photograph below displays all the ingredients you’ll need—feel free to take a screenshot for your shopping list:
Step-by-Step Guide to Making Creamy Salmon Orzo
- This recipe is incredibly straightforward! Follow along with my easy instructions and step-by-step images. Note: This is a recipe overview; scroll to the bottom for the complete recipe with ingredient quantities.
- First, I pat the salmon fillets dry using a paper towel and season them generously with smoked paprika, salt, and pepper.
- Next, I heat a large skillet (I prefer cast iron for its excellent heat distribution) over medium-high heat for about 2-3 minutes. Once heated, I add olive oil and swirl it around the pan. I place the salmon fillets skin-side up and sear them for 3-4 minutes, then carefully flip them to cook for another 2-3 minutes. After cooking, I remove the salmon and wipe off any excess fat with a paper towel.
- In the same skillet, I add more olive oil and sauté chopped onions for about 2-3 minutes until they become soft and translucent.
- Then, I toss in minced garlic and Italian seasoning, cooking for an additional 30-60 seconds until the aroma fills the kitchen. This step adds a wonderful depth to the dish.
- I proceed to add the raw orzo, toasting it for 1-2 minutes until it turns golden, which helps develop a richer, nuttier flavor in the orzo.
- Next, I pour in the chicken stock, bringing it to a boil before reducing the heat to medium-low. I let it simmer for 6-10 minutes until the orzo is tender and has absorbed all the liquid.
- I then stir in heavy cream, chopped roasted red peppers, Parmesan cheese, spinach, and lemon juice, cooking until the spinach wilts. Finally, I return the salmon to the skillet to heat through, garnishing it with fresh basil and cracked black pepper.
Can I Use Different Pasta Instead of Orzo?
- Absolutely! You can opt for short pasta varieties like fusilli, penne, farfalle (bow-tie pasta), or any small pasta. Just cook it separately in a pot according to the package instructions.
- If you’re using a pasta substitute that needs to be cooked separately, add it after sautéing the garlic and onions. Then stir in the heavy cream, chopped roasted red peppers, Parmesan cheese, spinach, and lemon juice. Cook while stirring frequently until the spinach wilts and all ingredients are well combined.
How to Ensure Your Orzo Remains Creamy and Not Dry or Sticky
- Make sure there’s enough chicken stock (2 cups) to cook the orzo, as it absorbs a lot of liquid. You can always add more stock if the orzo seems to get too dry.
- Stir frequently to prevent it from sticking to the bottom of the pan.
- Avoid overcooking the orzo to prevent it from becoming mushy. I prefer cooking it until it’s al dente.
Proper Storage and Reheating Techniques for Your Salmon Orzo
- Make Ahead: I do not recommend preparing this dish in advance, as the salmon can dry out or become rubbery, and the orzo tends to absorb the creamy sauce over time. It’s definitely best served fresh, right after cooking.
- How to Store: I store leftovers in an airtight container in the refrigerator for up to 2-3 days. Just keep in mind that the texture may change a bit as the orzo continues to soak up the sauce.
- How to Reheat: When reheating, I always add a splash of water or chicken broth to loosen things up. You can use the microwave or gently reheat on the stovetop; both methods work effectively.
Explore More Delicious Salmon Recipes
- Mediterranean Salmon and Rice
- Greek Salmon
- Pan-Seared Salmon with Spinach, Artichokes, and Sun-Dried Tomatoes
- Creamy Tuscan Salmon
- Honey-Garlic Glazed Salmon
- Salmon Pasta
Flavorful Salmon Orzo
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Creamy Salmon & Spinach Orzo is my go-to one-pan dinner when I need something quick, simple, and delicious. Ready in just 30 minutes, this dish includes tender & flaky salmon, creamy orzo, spinach, roasted red bell peppers, Parmesan, and a splash of lemon juice, ensuring a delightful culinary experience.
Servings 4
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 tablespoon olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- 1 cup orzo raw
- 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
Instructions
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Pat the salmon fillets dry using a paper towel. Season evenly with smoked paprika, salt, and pepper to enhance the flavor.
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Heat a large, high-sided skillet (I used a cast iron skillet) over medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to coat the skillet evenly. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for approximately 3-4 minutes, then carefully flip and cook for an additional 2-3 minutes.
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Carefully remove the salmon fillets from the skillet. Use a paper towel to wipe off any excess fat if necessary.
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Add olive oil and chopped onion to the same skillet. Sauté for about 2-3 minutes or until the onions are translucent and soft. Then, add minced garlic and Italian seasoning, sautéing for an additional 30-60 seconds or until aromatic.
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Add the raw orzo and toast it for 1-2 minutes. Pour in the chicken stock, bringing it to a boil. Reduce the heat to medium-low and let it simmer, stirring occasionally, for about 6-10 minutes or until the orzo is tender and cooked through.
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Stir in heavy cream, chopped roasted red peppers, Parmesan cheese, spinach, and lemon juice. Cook, stirring often, until the spinach wilts and mixes well with the other ingredients.
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Return the cooked salmon to the skillet. Allow it to heat through on medium heat. Garnish with fresh basil and coarsely ground black pepper for added flavor.
Notes
- Using a high-sided, heavy skillet such as cast iron or stainless steel ensures even cooking and prevents burning or sticking.
- Patting the salmon fillets dry with a paper towel helps remove excess moisture.
- Properly searing the salmon allows for a crispy, golden crust rather than steaming it in the pan.
- Avoid overcooking the salmon, as it can become dry.
- Cook until the exterior is crispy while keeping the inside moist.
- For a spicy kick, consider adding red pepper flakes, chili powder, or cayenne pepper.
- Using fresh baby spinach is recommended. Add it at the end so it stays tender without overcooking.
Customize to Fit Your Dietary Needs (Gluten-Free, Dairy-Free Options)
- Make it dairy-free: Use dairy-free, plant-based Parmesan cheese and substitute heavy cream with coconut milk, coconut cream, or cashew cream.
- Make it gluten-free: Swap orzo with gluten-free orzo, gluten-free pasta, or long-grain rice. Always 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 beginning or the end of the recipe)? Add it at the end to maintain its fresh and bright flavor. Adding lemon juice too early can lead to a bitter sauce.
- Do you prefer salmon with the skin on or off? I personally prefer skin-on, as it helps lock in moisture and keeps the salmon tender while cooking.
- How can I tell when the salmon is done cooking? The salmon should flake easily with a fork and appear opaque throughout. For accuracy, the internal temperature should be around 125°F for medium-rare and 140°F for medium.
- When and how should I remove the skin? It’s best to remove the skin after cooking by lifting it off gently with a knife, fork, or your hands; it should come off easily.
