If you’re looking for a fresh meal that’s quick and easy, this salmon orzo salad is for you. It’s a creamy, delicious dish that brings together tender salmon and orzo in a way that’s sure to please.
Solves weeknight meal stress with a quick, protein-rich salmon orzo dish that uses pantry staples, holds up in the fridge, and suits potlucks and lunches.
I’ve often struggled with cooking salmon just right. It can easily turn dry if you’re not careful, plus I need to keep it gluten-free for my family. This recipe helps solve that issue by keeping the salmon tender and juicy, while also avoiding sticky orzo thanks to the right amount of liquid.
What I love about this dish is that it can be ready in just 30 minutes! With only one skillet needed, cleanup is a breeze. The flavor really shines through with roasted red bell peppers and fresh spinach added in, making it a wholesome choice for dinner.
If you want a fun pairing for dessert, try making Brown Butter Cupcakes. They add a sweet touch after a savory meal like this one!
Table of contents
Why You Will Love This Recipe
- Creamy Texture : The combination of heavy cream and melting Parmesan creates a luscious, creamy orzo that’s so comforting. It wraps around every bite of salmon and spinach beautifully.
- Bold Flavor : With smoked paprika and roasted red bell peppers, this dish is bursting with savory, smoky goodness that pairs perfectly with the tender salmon.
- Quick and Easy : Ready in just 30 minutes, this dish is a fantastic option for busy weeknights when you still want something hearty and satisfying.
- Great for Leftovers : Store any extras in an airtight container for up to a few days. The flavors continue to meld, making it a tasty meal for lunch or dinner later on.
Creamy Salmon Orzo Pasta Salad
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: One-Pan Cooking
- Cuisine: Gluten Free
- Diet: Gluten Free
Description
A creamy dish featuring orzo, salmon, and spinach, perfect for a quick and nutritious meal.
Ingredients
- 4 fillets salmon, fresh or thawed
- 1/21/2 teaspoon smoked paprika
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/21/2 teaspoon Italian seasoning
- 1 cup orzo, uncooked
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup roasted red bell peppers, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 4 oz fresh spinach
- 1 tablespoon freshly squeezed lemon juice
- Add salt and pepper to taste
Instructions
- Cook Salmon Perfectly: Season salmon and place it skin-side down in a hot skillet with olive oil. Sizzle until it forms a golden crust, ensuring it remains tender inside. Watch closely and avoid overcooking to prevent dryness.
- Crisp Up Spinach: After cooking the salmon, add fresh spinach to the same skillet. Note that it is ready when it wilts down to a bright green, emitting a fresh, earthy aroma. Do not allow it to cook too long or it will become mushy.
- Prepare Orzo: Cook orzo in a separate pot of boiling water, ensuring it gently bubbles. Avoid overcooking to maintain the desired al dente texture. Taste to check doneness before draining.
- Mix Ingredients Together: In a large bowl, combine cooked orzo, salmon, and spinach. Stir until well mixed to achieve a uniform creamy texture that is visually inviting.
- Add Creaminess: Fold in heavy cream, ensuring it coats the orzo and other ingredients smoothly for a luscious finish. Do not skimp on cream for optimal appeal.
- Season Generously: Taste the dish and adjust seasoning with salt and pepper as desired to enhance flavor. This step is crucial to achieve the ideal taste profile.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2-3 days. The texture may change as the orzo absorbs sauce.
- Expert Tips: For a crispy salmon crust, pat fillets dry before seasoning. Use a high-sided skillet for even cooking and to prevent splatter. Monitor salmon cooking time closely and aim for medium-rare doneness. If orzo turns sticky, check for sufficient liquid and cooking time. Taste and adjust seasonings before serving to enhance flavor.
- Reheating Instructions: Reheat gently on the stove over low heat, adding a splash of chicken stock if needed to restore creaminess.
- Serving Suggestions: Serve with a side of garlic bread or a crisp green salad. Top with fresh herbs before serving for added flavor.
- Recipe Variations: Add diced tomatoes for freshness or incorporate other vegetables like zucchini. Replace salmon with cooked shrimp for a different flavor profile.
- Ingredient Notes: Choose fresh, firm salmon fillets for optimal results. For substitutes, consider sweet paprika or chili powder for a kick, and avocado oil in place of olive oil. Use homemade chicken stock for best flavor or opt for store-bought if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 5g
- Sodium: 1012mg
- Fat: 41g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 139mg
Ingredient Notes
- Salmon: This is the star of the dish! Look for fresh fillets that feel firm to the touch. Frozen works too, just thaw it well.
- Smoked paprika: This adds a subtle smokiness that complements the salmon. Get the good stuff for the best flavor profile; it can really bring the dish together.
- Black pepper: Freshly ground is key here. It adds a bit of warmth and bite that livens up the whole dish. Don’t skip on the fresh stuff!
- Olive oil: You’ll need this for cooking the salmon and sautéing the veggies. Go for a good quality oil for richer taste.
- Yellow onion: Adds sweetness and depth to the dish. Look for firm onions with shiny skin for maximum flavor in your meal.
- Garlic: Mince it fresh! Garlic brings a lovely punch. Make sure it’s not sprouted, those little green shoots can be bitter.
- Italian seasoning: This blend of herbs really brings a nice, herby vibe to the orzo. If you don’t have it, a mix of dried basil, oregano, and thyme works too.
- Orzo: It’s the pasta that’s going to soak up all that creamy goodness. Make sure you use uncooked, cooked orzo can get mushy.
- Chicken stock: A rich stock can enhance the flavors throughout. Homemade is great, but no one will judge a good store-bought option!
- Heavy cream: This makes it all creamy and dreamy. You can swap it with half-and-half for a lighter version, but it won’t be quite the same.
- Roasted red bell peppers: These bring a touch of sweetness and color to the plate. Look for jarred ones or roast your own for extra flavor!
- Parmesan cheese: Freshly grated is best, as it melts beautifully into the dish. Grate some from a block for that fresh taste, it makes a difference.
- Fresh spinach: Add that lovely green element! Choose bright leaves and avoid any yellowing or wilting. It softens beautifully in the heat.
- Fresh lemon juice: A squeeze at the end brightens everything up! Use a ripe lemon and roll it on your counter to get the most juice out of it.
- Salmon: This is the star of the dish! Look for fresh fillets that feel firm to the touch. Frozen works too, just thaw it well.
- Smoked paprika: This adds a subtle smokiness that complements the salmon. Get the good stuff for the best flavor profile; it can really bring the dish together.
- Black pepper: Freshly ground is key here. It adds a bit of warmth and bite that livens up the whole dish. Don’t skip on the fresh stuff!
- Olive oil: You’ll need this for cooking the salmon and sautéing the veggies. Go for a good quality oil for richer taste.
- Yellow onion: Adds sweetness and depth to the dish. Look for firm onions with shiny skin for maximum flavor in your meal.
- Garlic: Mince it fresh! Garlic brings a lovely punch. Make sure it’s not sprouted, those little green shoots can be bitter.
- Italian seasoning: This blend of herbs really brings a nice, herby vibe to the orzo. If you don’t have it, a mix of dried basil, oregano, and thyme works too.
- Orzo: It’s the pasta that’s going to soak up all that creamy goodness. Make sure you use uncooked, cooked orzo can get mushy.
- Chicken stock: A rich stock can enhance the flavors throughout. Homemade is great, but no one will judge a good store-bought option!
- Heavy cream: This makes it all creamy and dreamy. You can swap it with half-and-half for a lighter version, but it won’t be quite the same.
- Roasted red bell peppers: These bring a touch of sweetness and color to the plate. Look for jarred ones or roast your own for extra flavor!
- Parmesan cheese: Freshly grated is best, as it melts beautifully into the dish. Grate some from a block for that fresh taste, it makes a difference.
- Fresh spinach: Add that lovely green element! Choose bright leaves and avoid any yellowing or wilting. It softens beautifully in the heat.
- Fresh lemon juice: A squeeze at the end brightens everything up! Use a ripe lemon and roll it on your counter to get the most juice out of it.
Recipe Tips
- If a crispy salmon crust is desired, pat the fillets dry using a paper towel before seasoning.
- When cooking, consider using a high-sided skillet to ensure even heat distribution and prevent splatter.
- For juicy salmon, monitor cooking closely and aim for a medium-rare doneness, pulling it off the heat just in time.
- If the orzo turns sticky, make sure there’s enough liquid and keep an eye on the cooking time to avoid overcooking.
- For a boost in flavor, always taste and adjust seasonings before serving, adding more herbs or spices if needed.
Serving Suggestions
Serve salmon orzo salad alongside garlic bread or a crisp green salad for a refreshing meal. These pairings enhance the dish while adding variety to the table.
This salad can serve as a base for protein such as grilled chicken or shrimp for added substance. It works well in lunch meal preps or as a picnic dish with friends and family.
Add fresh herbs as a finishing touch to highlight the flavors of the salad. A drizzle of lemon juice also brightens the dish before serving.
Recipe variations
- You can use cooked shrimp instead of salmon for a different protein option.
- Add 1 cup diced tomatoes for freshness and a splash of brightness to your salad.
- Either toss in some chopped zucchini or extra roasted red bell peppers for added texture and flavor.
- If you’re serving a larger group, scale the recipe to include 6 salmon fillets and 1½ cups orzo.
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How to Store?
To keep your salmon orzo salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Check for changes in texture before serving.
Freezing: Place in a freezer bag, remove excess air, then seal. Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in a skillet over low heat, adding a splash of water to restore creaminess. Stir occasionally.
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