Creamy Salmon Orzo with Spinach and Bell Pepper

A delicious one-pot meal combining seared salmon, creamy orzo pasta, and vibrant vegetables like spinach and bell peppers.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 540

Ingredients Method Notes

Ingredients

For the Salmon

4 pieces salmon fillets Fresh salmon fillets
0.5 teaspoon smoked paprika For seasoning the salmon
0.5 teaspoon salt To taste
0.25 teaspoon freshly ground black pepper To taste
2 tablespoons olive oil (for searing) Used for cooking the salmon

For the Orzo and Sauce

2 tablespoons olive oil (for orzo) Used for sautéing vegetables
1 medium yellow onion, chopped For flavor base
4 cloves garlic, minced For flavor base
0.5 teaspoon Italian seasoning For flavor
1 cup orzo, uncooked Pasta base
2 cups chicken stock For cooking orzo
0.5 cup heavy cream For creaminess
0.5 cup roasted red bell peppers, chopped For flavor and color
0.5 cup Parmesan cheese, freshly grated For added flavor
4 oz fresh baby spinach For nutrition and color
1 tablespoon freshly squeezed lemon juice For brightness

Method

Preparation

Pat the salmon fillets dry using a paper towel to remove excess moisture. Season each side evenly with smoked paprika, salt, and pepper.

Cooking the Salmon

Heat a large, high-sided skillet on medium-high heat for 2-3 minutes. Add the olive oil.
Place the salmon fillets in the skillet, skin-side up. Sear for 3-4 minutes, then carefully flip and cook for an additional 2-3 minutes until golden and cooked through. Remove and set aside.

Sauté the Aromatics

Wipe out any excess fat from the skillet if needed. Add the remaining 2 tablespoons of olive oil and the chopped onion. Sauté for 2-3 minutes, or until the onion is translucent and softened.
Stir in the minced garlic and Italian seasoning, and cook for 30-60 seconds, or until fragrant.

Toast and Cook the Orzo

Add the uncooked orzo to the skillet and toast for 1-2 minutes until slightly golden.
Pour in the chicken stock. Bring to a boil, then reduce heat to medium-low. Simmer for 6-10 minutes, stirring occasionally, until the pasta is tender.

Create the Creamy Sauce

Stir in the heavy cream, roasted red peppers, Parmesan cheese, fresh spinach, and lemon juice. Continue cooking until the spinach wilts into the creamy sauce.

Finish the Dish

Gently place the cooked salmon back into the skillet to warm through. Garnish with fresh basil and an extra crack of black pepper before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of chicken stock or cream if needed.