Creamy Salmon Orzo
A silky, weeknight-friendly pasta that features pan-seared salmon, wilted spinach, and tangy sun-dried tomatoes in a creamy sauce, ready in about 30–35 minutes.
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.
Notes
This dish is hearty enough to stand alone but pairs well with light sides like a crisp green salad or roasted asparagus. Store leftovers in an airtight container for up to 3–4 days. Cream-based pasta dishes can separate when frozen, so store components separately if freezing.