Salmon Orzo
A creamy, comforting one-pan meal featuring tender salmon, lemony orzo, and quick-cooked veggies, ready in about 30 minutes.
Ingredients
Protein
- 1 lb salmon fillets
Pasta & Dairy
- 8 oz orzo pasta
- 1 cup heavy cream
- to taste Parmesan cheese for serving
Veggies & Citrus
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1 lemon, juiced
Aromatics & Seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil For cooking
Instructions
Cooking Orzo
- Cook orzo pasta according to package instructions. Drain and set aside.
Cooking Salmon
- In a large skillet, heat olive oil over medium heat. Season salmon fillets with salt and pepper and cook for about 5-6 minutes on each side until cooked through. Remove and flake the salmon into pieces.
Combining Ingredients
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add heavy cream, spinach, and cherry tomatoes. Cook until the spinach wilts and the mixture is heated through.
- Stir in the cooked orzo and flaked salmon. Add lemon juice, salt, and pepper to taste.
Serving
- Serve hot, topped with Parmesan cheese.
Notes
Don’t overcook the salmon — remove it a minute early as it will finish cooking in the skillet when mixed with the orzo. Use freshly grated Parmesan for the best flavor and texture. If the sauce is too thick, add a splash of pasta cooking water or milk to loosen it. Taste and adjust lemon and salt at the end to keep the bright balance. For even cooking, bring salmon to room temperature for 15 minutes before cooking. For a dairy-free option, swap heavy cream for coconut cream and finish with a squeeze of lemon.