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One Pot Salmon & Creamy Tomato Spinach Orzo Recipe

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4.3 from 13 reviews

This one-pot salmon and creamy tomato spinach orzo combines tender seared salmon fillets with a rich and flavorful tomato-based sauce, creamy half-and-half, fresh spinach, and Parmesan cheese. Cooked entirely in one skillet, this comforting dish is perfect for a quick weeknight dinner that offers both heartiness and fresh flavors.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Salmon

  • 6 (4-ounce) salmon fillets
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 Tablespoons olive oil

Vegetables & Aromatics

  • 1 shallot, diced
  • 1 teaspoon minced garlic
  • 1½ cups halved cherry tomatoes
  • 1½ cups packed fresh baby spinach

Orzo & Liquids

  • 1½ cups uncooked orzo pasta
  • 2 cups chicken stock
  • 1 cup half-and-half
  • Juice of ½ a lemon

Seasonings & Garnishes

  • 2 Tablespoons salted butter
  • 2 teaspoons dried parsley flakes
  • Freshly grated Parmesan cheese, for garnish
  • Fresh basil, thinly sliced for garnish

Instructions

  1. Heat olive oil and sear salmon: In a large nonstick skillet, heat 3 tablespoons of olive oil over medium heat. Season the salmon fillets with 1 teaspoon kosher salt and ½ teaspoon black pepper. Place the salmon skin-side down and sear for 3-4 minutes until the skin is crispy. Carefully flip and sear the other side for another 3-4 minutes. Remove the salmon gently using tongs or a spatula, place on a plate, cover with foil, and set aside.
  2. Sauté shallots in butter: In the same skillet, add 2 tablespoons of salted butter and the diced shallot. Cook over medium heat until the shallot becomes translucent, about 2-3 minutes.
  3. Cook tomatoes and garlic: Add the halved cherry tomatoes and 1 teaspoon minced garlic to the skillet. Stir to coat everything evenly. Cover the skillet and cook for 5-7 minutes, stirring once or twice, until the tomatoes soften and start to burst.
  4. Add orzo and stock, bring to boil: Stir in 1½ cups uncooked orzo pasta, mixing well to coat in the tomato juices. Pour in 2 cups chicken stock and increase the heat to bring the mixture to a boil.
  5. Simmer orzo: Reduce heat to a simmer and cover the skillet. Cook for 7-9 minutes, stirring every few minutes to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
  6. Season with lemon and parsley: Stir in the juice of half a lemon and 2 teaspoons dried parsley flakes. Cook for an additional 1-2 minutes to meld the flavors.
  7. Add cream and wilt spinach: Pour in 1 cup half-and-half and season with additional salt and pepper to taste. Cover and cook a few more minutes until the sauce thickens slightly. Then add 1½ cups fresh spinach and cook for 1-2 minutes until it wilts.
  8. Reincorporate salmon and finish: Gently nestle the cooked salmon fillets back into the skillet. Remove from heat and garnish with freshly grated Parmesan cheese and thinly sliced fresh basil before serving.

Notes

  • Be careful while flipping salmon fillets to keep them intact and maintain crispy skin.
  • Stir orzo periodically during cooking to prevent sticking to the pan.
  • Use fresh spinach for best texture and flavor; baby spinach wilts quickly.
  • Adjust seasoning after adding half-and-half to balance the creaminess.
  • This dish can be made with vegetable stock for a pescatarian option.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/one-pot-salmon-and-creamy-tomato-spinach-orzo-recipe/