One Pot Salmon & Creamy Tomato Orzo Pasta

This One-Pot Salmon & Creamy Tomato Orzo Pasta with Spinach is a weeknight dinner dream. Salmon fillets are seared until tender, cherry tomatoes are cooked until sweet and bursting, and orzo simmers right in the same pan. A swirl of half-and-half makes the sauce rich and creamy, while baby spinach adds a fresh pop of color. It all gets finished with Parmesan and fragrant fresh basil.

I’ve tested and tweaked this salmon creamy tomato orzo recipe enough times to know exactly what makes it a real keeper. Made with simple ingredients, everything cooks in one pan, which means less cleanup and more flavor!

The orzo pasta simmers right in the creamy tomato sauce, soaking up all the rich, savory goodness from the chicken stock, garlic, and tomatoes. By the time it’s done, you’ve got tender pasta and a beautifully thick, creamy sauce – no flour or cornstarch needed.

It’s quick and hearty enough to be in the rotation for quick weeknight meals, but still elegant enough to serve when you’ve got company. The flavors are cozy and well-balanced, and best of all, it turns out perfectly every time!

If you’re as much of a salmon fan as I am, you’ll want to check out my Salmon Cakes, Baked Pesto Salmon, Salmon with Mango Salsa, and Smoked Salmon Chowder next.

What You’ll Need

Scroll down to the recipe card below this post for specific measurements and full instructions.

• Salmon Fillets – Keeping the skin on while cooking helps the salmon stay moist and buttery. You can enjoy the crispy skin or remove it easily after cooking.
• Salt & Black Pepper – Season generously to bring out all the flavors in the fish and sauce.
• Olive Oil & Salted Butter – The combination gives the salmon a crisp sear and adds richness to the sauce.
• Shallot – Brings a mild, slightly sweet flavor to balance the creamy sauce.
• Minced Garlic Cloves – Adds warmth and depth to the base of the dish.
• Cherry Tomatoes – Their natural sweetness works perfectly here. Halve them for a quicker cook time, or leave them whole for little bursts of flavor.
• Orzo Pasta – This small pasta cooks directly in the sauce, making it a true one-pot meal.
• Chicken Stock – Infuses the orzo with rich, savory flavor as it cooks. Chicken broth works too if that’s what you have on hand.
• Dried Parsley Flakes – Add a subtle herby note without overpowering the sauce.
• Lemon Juice – Brightens the dish and balances the creaminess.
• Fresh Spinach – Wilts quickly in the sauce for a fresh, colorful finish.
• Half-and-Half – Gives the sauce a silky texture without being too heavy.
• Parmesan Cheese – Freshly grated for the best flavor and melt.
• Fresh Basil – Thinly sliced for a fragrant, fresh garnish.

How to Make Salmon & Creamy Tomato Orzo

1. Sear the salmon. In a large nonstick skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the hot skillet.
2. Cook and set aside. Sear the salmon for 3-4 minutes until the skin is crisp and golden. Flip gently and cook for another 3-4 minutes on the other side, just until the salmon is cooked through. Use tongs or a spatula to carefully transfer the fillets to a plate. Cover loosely with foil and set aside.

3. Sauté the shallot. In the same skillet, add the salted butter and diced shallot. Cook for a few minutes until the shallot is soft and translucent.
4. Add tomatoes and garlic. Stir in the halved cherry tomatoes and garlic, coating everything in the butter. Cover and cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and beginning to burst.

5. Stir in orzo and stock. Add the orzo pasta and toss to coat in the buttery tomato juices. Pour in the chicken stock and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 7-9 minutes, stirring every couple of minutes so the orzo doesn’t stick to the bottom of the pan.
6. Finish the sauce & add spinach. Stir in the lemon juice and dried parsley flakes, then cook for another 1-2 minutes. Add the half-and-half and season with more salt and pepper, if needed. Cover and simmer for a few more minutes until the sauce thickens and the orzo is tender. Stir in the baby spinach and cook for 1-2 minutes more, just until wilted.

7. Finish and serve. Gently nestle the cooked salmon fillets back into the creamy tomato orzo. Remove from heat and garnish with freshly grated Parmesan and thinly sliced fresh basil before serving.

Recipe FAQ’s

Tips for Success

• Pat the salmon dry and season with salt and pepper just before it goes into the pan. This helps it sear up beautifully.
• I like to use both olive oil and a little salted butter in the skillet. The oil keeps things from sticking, and the butter adds so much flavor. If you’re using salted butter like I do, you may not need to add quite as much salt later on – just taste and adjust as you go.
• Keep the skin on the salmon while cooking. It helps the fish retain moisture and gives it a buttery, tender texture.
• Start skin-side down and let it cook undisturbed for 3 to 4 minutes so the skin gets nice and crispy and the salmon stays juicy.
• Flip gently and cook just until the center turns opaque. I usually pull it off the heat a little early and let it finish cooking as it rests.
• Not a fan of salmon skin? That’s totally fine. It should peel right off after cooking, and the fish underneath will still be buttery and tender.

Substitutions and Variations

• If you don’t have a shallot, a little finely diced yellow or white onion works just fine. It’s not quite as sweet, but still builds a great flavor base.
• Cherry or grape tomatoes both work here. I usually halve them so they soften quickly, but you can leave them whole or swap in chopped fresh tomatoes if that’s what you have.
• Sun-dried tomatoes would add a deeper, more concentrated flavor. Try stirring in a few chopped ones along with the garlic for a richer tomato base.
• If you like a bit of heat, a pinch of red pepper flakes stirred in with the garlic is a great way to balance the creaminess.
• Heavy cream or evaporated milk can be used in place of half-and-half – just keep in mind the sauce will be a little richer or lighter depending on what you use.

More Easy One Pot Meals You’ll Love

• One Pot & Sheet Pan Meals
• Dutch Oven Pot Roast
• Jambalaya Recipe
• Skillet Lemon Chicken & Rice
• Homemade Hamburger Helper Cheeseburger Pasta Skillet
• Zuppa Toscana Crockpot Soup
• Creamy Apple Cider Chicken Skillet
• Pan-Fried Trout
• Pan-Seared Scallops