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Creamy Salmon & Spinach Orzo will be your go-to one-pan dinner when you 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.
Ingredient Notes & Substitutions
- Salmon fillets – Skin-on, boneless salmon fillets work best for this recipe. Choose fresh, high-quality, wild-caught salmon. Sockeye, Scottish, Skuna Bay, or King Salmon is a great choice. You can also use trout or cooked shrimp.
- Smoked paprika – Adds depth and warmth. Sub with sweet paprika, regular paprika, or chili powder for a kick.
- Olive oil – For searing and sautéing. Avocado oil works just as well.
- Italian seasoning – If you don’t have it use any mix of dried basil, oregano, thyme, or rosemary.
- Orzo – This pasta absorbs the sauce beautifully. You can swap with small pasta like ditalini or pearl couscous, or with long-grain rice.
- Chicken stock – I cook the orzo in it for extra flavor. You can also use chicken broth, vegetable broth, or beef broth.
- Heavy cream – Half-and-half is a lighter option.
- Roasted red pepper – Use canned or jarred roasted red peppers. They add sweetness, a hint of smokiness, and a pop of color to the dish. You can also use sun-dried tomatoes as a substitute.
- Parmesan – For salty, cheesy flavor. Use freshly grated Pecorino Romano, or Asiago as a substitution.
- Spinach – Adds color and nutrients. Sub with kale or arugula.
- Lemon juice – Brightens everything. Fresh is best. Bottled works in a pinch.
- Tip: The photo below shows all the ingredients you’ll need—go ahead and take a screenshot for your shopping list:
How to Make Creamy Salmon & Spinach Orzo
- This recipe couldn’t be easier to make! Follow along with me with easy instructions and step-by-step photos. Note: this is a recipe overview, scroll down to the bottom for the complete recipe with the ingredient amounts.
- I start by patting the salmon fillets dry and seasoning them with smoked paprika, salt, and pepper.
- Then, I heat a large skillet (I prefer cast iron for even heat distribution) over medium-high heat for 2-3 minutes. Once hot, I add olive oil and swirl it around. I place the salmon fillets skin-side up and sear for 3-4 minutes, flipping 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 onion for 2-3 minutes until soft.
- Then, I toss in minced garlic and Italian seasoning, cooking for another 30-60 seconds until fragrant—this step really boosts the aroma.
- I then add the uncooked orzo, toasting it for 1-2 minutes until it turns golden. This helps develop a deeper, nuttier flavor in the orzo.
- Next, I pour in the chicken stock, bring it to a boil, and reduce the heat to medium-low. I let it simmer for 6-10 minutes until the orzo is tender and absorbs all the liquid.
- I stir in heavy cream, chopped roasted red pepper, Parmesan, spinach, and lemon juice, cooking until the spinach wilts. Finally, I return the salmon to the skillet to warm through, garnish with fresh basil and black pepper.
Can I use a different pasta than orzo?
- Yes, you can use short pasta like fusilli, penne, farfalle (bow-tie pasta), or any small pasta. Cook separately in a pot according to the package instructions.
- If you’re using a pasta substitute cooked separately, add it after sautéing garlic and onion. Then, stir in heavy cream, chopped roasted red pepper, Parmesan cheese, spinach, and lemon juice. Cook, stirring occasionally, until the spinach wilts and all ingredients are well combined.
How do I ensure the orzo stays creamy (not dry or sticky)?
- Ensure there’s enough chicken stock (2 cups) to cook the orzo, as it absorbs a lot of liquid. You can add more chicken stock, if the orzo gets too dry.
- Stir occasionally to prevent it from sticking.
- Don’t overcook the orzo to prevent it from becoming mushy. I like to cook it until al dente.
Storage & Reheating Instructions
- Make Ahead: I don’t recommend making this dish ahead—salmon can dry out or become rubbery and the orzo tends to soak up the creamy sauce. It’s definitely best served fresh, right after cooking.
- How to Store: I store the leftovers in an airtight container in the fridge for up to 2–3 days. Just know the texture may change a bit as the orzo continues to absorb 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 reheat gently on the stovetop—both work well.
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Creamy Spinach and Roasted Red Pepper Salmon
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Creamy Salmon & Spinach Orzo
Creamy Salmon & Spinach Orzo will be your go-to one-pan dinner when you 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.
Servings 4 Servings
Equipment
Ingredients
- 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
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.
