Salmon with creamy orzo

This salmon orzo dish brings together flaky seared salmon and creamy spinach orzo for a delightful weeknight dinner that feels special without a ton of fuss. The balance of smoky spices on the salmon and the richness of the orzo creates a comforting yet fresh meal that has quickly become a favorite in my kitchen.

I made this for the first time when I wanted a quick but impressive meal to share. Now it’s one of those dishes people ask for at family dinners.

Ingredients

• Salmon fillets: fresh and firm for the best texture
• Smoked paprika: adds a subtle smoky depth look for high quality Spanish smoked paprika if you can
• Olive oil: for searing the salmon and sautéing the orzo ingredients
• Yellow onion: provides a mild sweetness and flavor base choose one without bruises
• Garlic: fresh cloves bring aroma and richness to the dish
• Italian seasoning: a blend of herbs that complements both the orzo and salmon
• Orzo pasta: tiny rice-shaped pasta that cooks quickly and absorbs flavor well
• Chicken stock: imparts savory depth low sodium lets you control seasoning
• Heavy cream: makes the orzo luxuriously creamy and smooth
• Roasted red bell peppers: jarred or canned add a sweet smoky pop without extra work
• Parmesan cheese: freshly grated for sharpness and creaminess
• Fresh spinach: adds color nutrients and freshness to the creamy orzo
• Lemon juice: brightens the final dish with a touch of acidity

Instructions

Sear the Salmon:

Pat the salmon fillets dry thoroughly to ensure a nice crust forms. Sprinkle smoked paprika, salt, and freshly ground black pepper evenly over each fillet. Preheat a large, heavy skillet—cast iron preferred—over medium-high heat for 2 to 3 minutes until hot but not smoking. Add olive oil and swirl to coat the bottom. Place the salmon skin-side up carefully into the pan and cook undisturbed for about 3 to 4 minutes. Flip gently to the skin side and cook an additional 2 to 3 minutes until the salmon is cooked through but still moist. Remove the fillets from the skillet and set aside.

Sauté the Aromatics:

In the same skillet, add more olive oil and chopped yellow onion. Cook over medium heat for 2 to 3 minutes until the onion softens and becomes translucent, stirring occasionally. Add minced garlic and Italian seasoning, cooking for 30 to 60 seconds until the mixture becomes fragrant but not browned.

Toast the Orzo and Cook:

Add the dry orzo pasta to the skillet and toast for 1 to 2 minutes, stirring constantly to lightly brown and build flavor. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to medium-low and let simmer, stirring occasionally, for 6 to 10 minutes until the orzo is tender and has absorbed most of the liquid.

Finish the Creamy Orzo:

Stir in the heavy cream, chopped roasted red bell peppers, grated Parmesan cheese, fresh spinach, and lemon juice. Cook over medium heat, stirring, until the spinach wilts and the orzo is creamy and well combined.

Combine and Serve:

Return the cooked salmon fillets to the skillet, nestling them into the creamy orzo. Heat gently on medium for a few minutes until everything is warmed through. Sprinkle with fresh basil leaves and coarsely ground black pepper before serving.

This recipe really shines because of the smoked paprika on the salmon—it brings a subtle smoky warmth without overpowering the fish. It reminds me of the first time my family tasted this dish; the salmon was so tender and flavorful that my kids begged for seconds, which doesn’t happen often with fish.

Storage tips

Leftovers keep well in an airtight container in the fridge for up to three days. The orzo may thicken after chilling, so stir in a splash of water or broth when reheating to loosen the texture without losing creaminess.

Ingredient substitutions

Use coconut milk if you want a dairy-free alternative to heavy cream which adds a different but pleasant creaminess. Swap chicken stock for vegetable stock to make this vegetarian friendly, omitting the salmon or replacing it with grilled tofu.

Serving suggestions

Pair this dish with a simple green salad tossed with lemon vinaigrette to add brightness and crunch. A glass of chilled white wine such as Sauvignon Blanc or Pinot Grigio complements the smoky salmon and creamy orzo beautifully.

Patting salmon dry before seasoning helps create the best sear.

FAQs about Recipes

→ What is the best way to cook the salmon fillets?

Pat the fillets dry and season with smoked paprika, salt, and pepper. Sear skin-side up in hot olive oil until crisp, then flip and cook briefly until just done.

→ How do you achieve creamy orzo without it becoming mushy?

Toast the dry orzo briefly before adding chicken stock, then simmer gently and stir occasionally to ensure even cooking and a creamy texture without overcooking.

→ Can I substitute any ingredients for dietary preferences?

Vegetable broth can replace chicken stock, and heavy cream can be swapped with coconut milk or a plant-based alternative for a lighter touch.

→ When should spinach be added to the orzo mixture?

Add fresh spinach towards the end of cooking, just before finishing, so it wilts gently and retains its vibrant color and nutrients.

→ How do roasted red peppers enhance the dish?

They add a sweet, smoky depth and bright color that complements the creamy orzo and tender salmon, balancing richness with subtle acidity.