Seared Salmon and Creamy Orzo Pasta

Until a few years ago, I was adamant that I didn’t like salmon (or much seafood at all, for that matter). But recipes like my honey garlic salmon and baked dijon salmon changed my mind.

We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits.  And now, so can you!

This recipe is one of those meals that’s great for a weeknight, since it’s cooked in one pan, and ready in less than 30-40 minutes.

It’s rich with flavor, yet is surprisingly simple, and pretty versatile!

What do I need to make this recipe?

• Salmon – fresh salmon is best, but I understand all too well how difficult quality seafood can be to find in certain parts of the US (where I live)… so frozen filets will also work well. Just make sure the frozen filets are fully thawed and patted dry.
• Oil – olive and avocado oil are my favorites for this recipe.
• Spices – in this recipe, these are the paprika, salt, and black pepper.
• Orzo – if you’re not familiar with orzo, it’s a variety of pasta that looks like a large grain of rice.
• Chicken broth – I prefer reduced sodium broth.
• Spinach – any spinach will work, but I prefer baby spinach as it doesn’t need chopped.
• Heavy cream – this adds richness and a creamy mouthfeel to the pasta.
• Lemon juice – the lemon adds a bright citrusy flavor to the broth-y mixture that the pasta cooks in, infusing it with flavor.
• Parmesan cheese – while I think freshly grated cheese adds the best flavor, the pre-grated Parmesan will also work well.
• Lemon zest – zest adds a bold citrus flavor, adding brightness and freshness.

How to make seared salmon and orzo pasta:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Sear salmon. Once it’s cooked through and golden brown, remove it to a plate.
2. Toast orzo. Toasting the pasta brings out a nutty flavor, as well as ensuring it doesn’t stick together too much.
3. Add boiling liquid. For this recipe, that’s the chicken broth.
4. Simmer. The orzo is cooked right in the same pan, giving it a semi-risotto consistency.
5. Wilt spinach. This doesn’t take too long, as the spinach isn’t cooking, just wilting.
6. Add creaminess and flavor. This is the heavy cream, lemon juice, cheese, and zest.

Variations of this recipe

• Types of salmon – where I’m located, Atlantic salmon is what’s most readily available, but your favorite type of salmon will work in this recipe.
• Seasonings – I purposefully kept the types of seasonings to a minimum, to allow the other flavors to shine, however if you want different flavors, please feel free to use your favorites.
• Doneness – The USDA recommends salmon be cooked to an internal temperature of 145°F.  However, some people prefer their salmon to be more rare or more well-done, like a steak.  To be on the safe side, I stick to the USDA’s recommendation though.
• Spinach – if you would rather not use fresh spinach, you can use about 4-8 oz of frozen spinach. Just make sure to defrost it and squeeze out the excess liquid.
• Onion and garlic – if you’re an onion and garlic fan (like me!), you can cook a diced small yellow onion and 3-4 cloves of minced garlic in the skillet after cooking the salmon. Just remove them to a plate and continue with toasting the orzo.

Making salmon and orzo ahead of time

Since seafood tastes best when made fresh, I don’t recommend making this recipe ahead of time.

However you can absolutely a couple of things prep ahead of time!

• Seasonings – the paprika, salt, and pepper can be combined and kept at room temperature (in an airtight container).
• Cheese – the Parmesan can be grated and kept in the refrigerator (in an airtight container).

Storage

Any leftover salmon should be refrigerated in an airtight container and enjoyed within 3 days.

Leftover orzo pasta should be refrigerated in an airtight container and enjoyed within 4-5 days.

The orzo might need a splash of chicken broth, cream, or even water to loosen it up a bit (since the pasta will absorb the liquid as it sits).