One Pot Salmon & Creamy Tomato Spinach Orzo
Creamy tomato orzo with salmon is a cozy, one-skillet dinner packed with tender salmon, cherry tomatoes, and a rich, creamy sauce. Perfect for weeknights!
Servings: 6 servings
Ingredients
- 6 (4-ounce) salmon fillets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 Tablespoons olive oil
- 2 Tablespoons salted butter
- 1 shallot diced
- 1 teaspoon minced garlic
- 1½ cups halved cherry tomatoes
- 1½ cups uncooked orzo pasta
- 2 cups chicken stock
- 2 teaspoons dried parsley flakes
- Juice of ½ a lemon
- 1½ cups packed fresh baby spinach
- 1 cup half-and-half
- Freshly grated parmesan cheese
- Fresh basil thinly sliced
Instructions
- In a large nonstick skillet, heat the olive oil over medium heat.3 Tablespoons olive oil
- Season the salmon with salt & pepper, and place skin-side down in the skillet. Sear for 3-4 minutes until the skin is crispy, then gently flip and sear for another 3-4 minutes on the other side. Use tongs or a spatula to gently remove the salmon fillets and place them on a plate. Cover with foil and set aside.6 (4-ounce) salmon fillets, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- In the same skillet, add the butter and diced shallot, and cook until translucent, about 2-3 minutes.2 Tablespoons salted butter, 1 shallot
- Add the cherry tomatoes and garlic, and stir to coat. Cover and cook for 5-7 minutes, stirring once or twice, until the tomatoes are softened and bursting.1 teaspoon minced garlic, 1½ cups halved cherry tomatoes
- Add the orzo and stir to coat in the oily tomato juices. Pour in the stock and increase the heat to bring the mixture to a boil.1½ cups uncooked orzo pasta, 2 cups chicken stock
- Reduce heat to a simmer, then cover and cook for 7-9 minutes, stirring every few minutes to ensure that the pasta doesn’t stick to the pan.
- Stir in the lemon juice and parsley flakes and cook for another 1-2 minutes.2 teaspoons dried parsley flakes, Juice of ½ a lemon
- Stir in the half & half. Season with additional salt & pepper to taste, then cover and cook for a few more minutes until the sauce is thickened. Add the spinach and cook for another 1-2 minutes to allow it to wilt.1½ cups packed fresh baby spinach, 1 cup half-and-half
- Gently add the cooked salmon fillets back into the pan, and remove from heat. Garnish with grated Parmesan and fresh basil, then serve.Freshly grated parmesan cheese, Fresh basil
Notes
- Keep the salmon skin on while cooking to help it stay tender and buttery.
- Pat salmon dry and season just before searing for the best crust.
- Stir the orzo often while it simmers to prevent sticking.
- Add a splash of broth or cream when reheating to keep the sauce smooth and creamy.
- Don’t overcook the salmon. Pull it off the heat just before it’s fully opaque, then let it finish with residual heat.
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge and enjoy within 1–2 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
- Freeze: Not recommended—creamy sauces tend to separate and the orzo can get too soft.
- Make Ahead: You can sear the salmon ahead of time and refrigerate it, then warm it gently in the finished orzo just before serving.
Nutrition
Calories: 330kcal | Carbohydrates: 35g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 367mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg
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