Creamy Parmesan Orzo with Spinach & Seared Salmon: A One-Pan Delight!
By Jason Griffith
Imagine perfectly seared, flaky salmon nestled atop a bed of tender orzo pasta, all bathed in a luscious, creamy Parmesan sauce with vibrant spinach. This Creamy Parmesan Orzo with Spinach & Seared Salmon is a culinary dream – elegant, incredibly satisfying, and best of all, largely a one-pan wonder! It comes together in about 35 minutes, making it the ideal quick weeknight dinner or a special meal for two.
Why I Love This Recipe
I’m a huge advocate for meals that combine delicious flavor with incredible convenience, and this Creamy Parmesan Orzo with Salmon perfectly embodies that. What I absolutely adore is how everything—from the searing of the salmon to the creamy orzo—comes together in one skillet, drastically cutting down on cleanup. The tender, flaky salmon pairs beautifully with the rich, garlicky Parmesan orzo, while the spinach adds a touch of freshness and vibrant color. It feels incredibly gourmet and comforting, yet it’s surprisingly quick to prepare, making it a go-to whenever I crave something special without a lot of fuss.
Ingredients:
For the Salmon:
- 2–4 salmon fillets (skin-on or skinless), about 6 oz each
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Juice of ½ lemon (optional, for squeezing over salmon)
For the Creamy Orzo:
- 1 tablespoon olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken or vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for garnish)
- 2-3 cups baby spinach
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes, fresh lemon zest
Instructions:
1. Cook the Salmon: Season the salmon fillets generously on both sides with salt and black pepper. In a large, oven-safe (if desired for keeping warm) skillet or non-stick pan, heat 1 tablespoon olive oil and 1 tablespoon unsalted butterover medium-high heat. Once the butter is melted and shimmering, carefully place the salmon fillets in the pan, skin-side down (if using skin-on). Sear for 4-5 minutes until the skin is crispy and golden, and the flesh is opaque about halfway up. Then, flip the salmon and cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C). If desired, squeeze a little fresh lemon juice over the cooked salmon. Remove the salmon from the skillet and set aside on a plate. You can cover it loosely with foil to keep warm, or place it in a low oven if your skillet is oven-safe.
2. Make the Creamy Orzo Base: In the same skillet (no need to clean it; the salmon bits add flavor!), reduce the heat to medium. Add a little more olive oil or butter (about 1 tablespoon) to the pan if needed. Add the 3 cloves minced garlicand sauté for about 30 seconds until fragrant. Be careful not to let the garlic burn. Stir in the 1 cup orzo pasta. Toast the orzo for 1–2 minutes, stirring constantly, until it’s lightly golden and smells nutty. This step brings out its flavor. Pour in the 2 cups low-sodium chicken or vegetable broth. Bring the mixture to a gentle simmer. Stir occasionally, cooking the orzo for 8 to 10 minutes, or until it’s al dente and most of the liquid has been absorbed. The consistency should be like a thick, loose risotto.
3. Finish with Cream, Cheese, and Spinach: Reduce the heat to low. Stir in the ½ cup heavy cream and ½ cup grated Parmesan cheese. Mix until the cheese is melted, and the orzo is wonderfully creamy and well combined. Add the 2-3 cups baby spinach. Stir constantly until the spinach is fully wilted into the creamy orzo, which will only take about 1-2 minutes. Season the creamy orzo with salt and black pepper to taste. If desired, add a pinch of red pepper flakes for heat or a little fresh lemon zest for brightness.
4. Combine & Serve: Return the cooked salmon fillets to the skillet, placing them back on top of the creamy orzo (or gently flake the salmon into the orzo, if you prefer). Garnish with more grated Parmesan cheese, fresh herbs (like chopped parsley or basil), or extra lemon wedges for squeezing. Serve immediately and enjoy your delicious, comforting, and elegant meal!
Tips for Success
- Dry Salmon for Sear: Patting salmon dry before seasoning ensures a beautiful, crispy skin (if using skin-on) and a good sear.
- Don’t Overcook Salmon: Salmon cooks quickly. Remove it from heat as soon as it flakes easily to keep it moist and tender.
- Toast Orzo: Briefly toasting the orzo before adding liquid enhances its flavor.
- Use Warm Broth (Optional but Recommended): While not explicitly stated, using warm broth can help the orzo cook more evenly.
- Gentle Simmer with Cream: Once heavy cream is added, keep the heat on low and maintain a gentle simmer to prevent it from curdling.
- Taste and Adjust: Always taste the orzo before serving and adjust salt, pepper, and optional spices/zest to your preference.
- Serve Immediately: Creamy orzo dishes are best enjoyed fresh from the pan.
Serving Suggestions and Pairings
This Creamy Parmesan Orzo with Spinach & Seared Salmon is a complete, satisfying meal, perfect for any occasion.
- Side Salad: A light green salad with a simple lemon vinaigrette would provide a refreshing contrast to the richness of the orzo.
- Crusty Bread: A warm, crusty baguette is perfect for soaking up any extra creamy sauce.
- Wine Pairing: A crisp, dry Pinot Grigio, an unoaked Chardonnay, or a light-bodied Sauvignon Blanc would complement the salmon and creamy flavors beautifully.
- For other quick and easy salmon, shrimp, or seafood dishes, explore these Chefmaniac.com favorites:
- Simple Salmon and Rice Bowl with Fresh Cucumber
- Tuscan Salmon with Creamy Garlic Penne (another fantastic salmon pasta option!)
- Mediterranean Cod with Tomato Basil Sauce
- Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
- Spicy Mango Shrimp Risotto (for another creamy, flavorful seafood dish).
Storage and Leftover Tips
Creamy pasta dishes are generally best enjoyed fresh, as the sauce can thicken and pasta can soften upon standing.
- Refrigeration: Store any leftover Creamy Parmesan Orzo with Salmon in an airtight container in the refrigerator for up to 1-2 days. The orzo will absorb more sauce, and the salmon’s texture may change.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. You will likely need to add a splash of extra chicken/vegetable broth or heavy cream to re-loosen the sauce and bring it back to a creamy consistency. Avoid high heat when reheating.
- Freezing: Freezing is generally not recommended for this dish, as the cream-based sauce can separate and the salmon/orzo texture may suffer upon thawing and reheating.
Final Thoughts
This Creamy Parmesan Orzo with Spinach & Seared Salmon is a truly delightful and convenient dish that brings gourmet flavors to your table with minimal effort. Its perfectly cooked salmon, rich orzo, and fresh spinach create a harmonious blend that’s both comforting and elegant. Get ready to savor every luscious, flavorful bite of this fantastic one-pan meal!
What are your go-to one-pan dinner recipes, or do you have a secret ingredient that makes your salmon exceptionally delicious? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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