A silky, weeknight-friendly pasta that marries pan-seared salmon, wilted spinach, and tangy sun-dried tomatoes in a creamy sauce — this is comfort food with just enough finesse to serve to guests. Ready in about 30–35 minutes, the dish balances rich cream and parmesan with bright greens and an olive-oil finish, making it a go-to when you want something quick, satisfying, and a little special.
Why you’ll love this dish
This recipe is a winner when you want something fast but impressive. It takes pantry staples — orzo and sun-dried tomatoes — and pairs them with a simple salmon fillet and fresh spinach to create a complete, restaurant-worthy plate in under an hour. It’s wholesome, family-friendly, and flexible enough to dress up or down.
"I made this on a Wednesday and my picky teenager asked for seconds — creamy, comforting, and easy to scale." — weeknight-tested
If you enjoy creamy, spinach-forward pastas, you might also like this creamy gnocchi with spinach and feta for a slightly different texture and tangy finishing cheese: creamy gnocchi with spinach and feta.
The cooking process explained
In plain terms, here’s what happens: cook the orzo, build flavor in the skillet with garlic and sun-dried tomatoes, wilt the spinach, sear the salmon right in the pan, then stir in heavy cream and the cooked orzo so everything becomes cohesive. The short sear on the fish locks in moisture while the cream binds the ingredients into a silky sauce. Expect straightforward steps and quick transitions between stovetop tasks.
What you’ll need
- 8 oz orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred; drain if very oily)
- 4 cups fresh spinach (packed)
- 12 oz salmon fillet (about one large fillet or two smaller ones)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Notes and substitutions:
- Swap orzo for small pasta like ditalini, or use gluten-free orzo if needed.
- Lighten the sauce by using half-and-half or whole milk plus a teaspoon of flour to thicken, though the texture will be lighter.
- If you prefer a brighter finish, stir in 1 teaspoon lemon zest or a squeeze of lemon before serving.
Step-by-step instructions
- Cook the orzo according to package directions in salted water until al dente. Drain and set aside, reserving a 1/4 cup of pasta water.
- Heat a large skillet over medium heat. Add the olive oil. When shimmering, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1–2 minutes until fragrant — don’t let the garlic brown.
- Add the fresh spinach to the skillet. Toss or stir until wilted, about 1–2 minutes. Push the vegetables to one side of the pan.
- Pat the salmon dry and season lightly with salt and pepper. Move the skillet heat to medium-high. Place the salmon in the cleared side of the pan, skin-side down if it has skin. Cook 4–5 minutes per side until the flesh flakes easily and reaches an internal temperature of 145°F (63°C). Transfer to a plate and flake with a fork when cool enough to handle. Remove skin if desired.
- Reduce heat to medium-low. Pour the heavy cream into the skillet and stir to combine with the vegetables and any browned bits. If the sauce seems too thick, add a splash of the reserved pasta water.
- Add the cooked orzo and the flaked salmon back into the skillet. Gently fold everything together until coated in the sauce. Warm through for 1–2 minutes.
- Taste and season with salt and freshly ground pepper. Serve immediately with a generous sprinkle of grated Parmesan.
Best ways to enjoy it
This dish is hearty enough to stand alone but plays well with light sides. Try a crisp green salad with lemon vinaigrette or roasted asparagus for a fresh contrast. A slice of crusty bread or garlic bread soaks up the creamy sauce nicely. If you want to lean into seafood flavors across courses, pair it with a simple shrimp starter or swap salmon for shrimp using ideas from this easy creamy Tuscan shrimp recipe for inspiration: easy creamy Tuscan shrimp recipe.
Plating tip: twirl a portion of orzo in a shallow bowl, lay flaked salmon on top, spoon extra sauce around, and finish with a flurry of Parmesan and a twist of lemon.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. The cream sauce will thicken in the fridge.
- Freezing: Cream-based pasta dishes can separate when frozen. If you must freeze, store components separately (cooked orzo and salmon in one container; sauce in another) for up to 1 month, then thaw overnight in the fridge and reheat gently.
- Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Stir frequently until warmed through (about 3–5 minutes). You can also reheat in a 325°F oven covered for 10–12 minutes. Avoid high heat to prevent the cream from breaking.
Helpful cooking tips
- Reserve pasta water: adding a tablespoon or two helps bind and loosen the sauce without thinning flavor.
- Don’t overcrowd the pan when searing salmon — give it room to form a crust.
- Check salmon doneness with a fork and, if in doubt, use an instant-read thermometer (145°F / 63°C).
- Use oil-packed sun-dried tomatoes for more depth; drain them lightly if the oil is too much.
- If the sauce looks grainy after reheating, whisk in a little warm cream or a splash of milk to smooth it.
Creative twists
- Lemon-capers: add chopped capers and lemon zest for a briny, bright finish.
- Vegetarian swap: replace the salmon with a can of white beans (drained) for protein without fish.
- Spicy kick: stir in red pepper flakes or finish with chili oil.
- Green boost: swap half the spinach for arugula at the end for peppery notes.
- Lighter version: use Greek yogurt stirred in off the heat instead of heavy cream (do this at the end to avoid curdling).
Common questions
Q: How long does this take from start to finish?
A: About 30–35 minutes. Orzo cooks quickly, so it’s mostly prep and a short sear for the salmon.
Q: Can I use frozen salmon?
A: Yes—thaw fully in the refrigerator overnight and pat dry before cooking. If rushed, defrost in cold water in a sealed bag (about 30–60 minutes) then cook as directed.
Q: Is it safe to reheat salmon in this dish?
A: Yes. Reheat gently on low heat with a splash of liquid to keep the salmon moist. Eat refrigerated leftovers within 3–4 days.
Q: Can I make this ahead for guests?
A: Partially. Cook the orzo and prepare the sautéed vegetables ahead of time. Store salmon and sauce separately and finish by searing the salmon and combining everything just before serving for best texture.
Q: What if I don’t have heavy cream?
A: Use half-and-half with a teaspoon of cornstarch or flour to thicken, or stir in full-fat Greek yogurt off the heat for a lighter, tangier finish.
Creamy Salmon Orzo
Ingredients
Pasta
- 8 oz orzo pasta Small pasta choice; can be substituted with ditalini or gluten-free orzo.
Cooking Basics
- 2 tablespoons olive oil For sautéing.
- 2 cloves garlic, minced
Vegetables
- 1 cup sun-dried tomatoes, chopped Oil-packed preferred; drain if very oily.
- 4 cups fresh spinach, packed
Proteins
- 12 oz salmon fillet About one large fillet or two smaller ones.
Sauce
- 1 cup heavy cream Can be lightened with half-and-half or whole milk.
- to taste Salt and freshly ground black pepper
- for serving Grated Parmesan cheese
Instructions
Preparation
- Cook the orzo according to package directions in salted water until al dente. Drain and set aside, reserving a 1/4 cup of pasta water.
Sautéing Ingredients
- Heat a large skillet over medium heat. Add the olive oil. When shimmering, add the minced garlic and sun-dried tomatoes. Sauté for about 1–2 minutes until fragrant; do not let the garlic brown.
- Add the fresh spinach to the skillet. Toss or stir until wilted, about 1–2 minutes. Push the vegetables to one side of the pan.
Cooking Salmon
- Pat the salmon dry and season lightly with salt and pepper. Increase the skillet heat to medium-high. Place the salmon in the cleared side of the pan, skin-side down if it has skin. Cook for 4–5 minutes per side until the flesh flakes easily and reaches an internal temperature of 145°F (63°C). Transfer to a plate and flake with a fork when cool enough to handle.
Final Assembly
- Reduce heat to medium-low. Pour the heavy cream into the skillet and stir to combine with the vegetables and any browned bits. If the sauce seems too thick, add a splash of the reserved pasta water.
- Add the cooked orzo and the flaked salmon back into the skillet. Gently fold everything together until coated in the sauce. Warm through for 1–2 minutes.
- Taste and season with salt and freshly ground pepper. Serve immediately with a generous sprinkle of grated Parmesan.