This Creamy Spinach Orzo with Seared Salmon is pure weeknight magic! Perfectly golden, crisp salmon fillets rest on a bed of creamy, dreamy orzo studded with fresh spinach, sweet onion, roasted red bell peppers, and a blanket of Parmesan. It’s easy enough for a Tuesday, but tastes like something from your favorite bistro.
Why You’ll Love This Recipe
- Restaurant-Quality in 30 Minutes: This dish comes together fast but feels absolutely special, turning even a busy weeknight into something to celebrate.
- Seriously Creamy, Never Heavy: The orzo transforms into an ultra-luxurious, flavor-packed risotto-esque bed without loads of cream or fussy steps.
- Loaded with Color, Veggies & Protein: Vibrant spinach, roasted red bell peppers, and beautifully seared salmon make each bite as nourishing as it is pretty.
- Easy to Customize: Gluten-free, dairy-free, or spicy? No problem—this recipe is endlessly adaptable to fit your table.
Ingredients You’ll Need
The magic of Creamy Spinach Orzo with Seared Salmon is truly in the simple, honest ingredients—each one brings a special touch, from the salmon’s tender richness to the comforting creaminess of the orzo and the fresh brightness of the spinach. Here’s why every ingredient matters.
- Salmon Fillets: Fresh, skin-on salmon locks in moisture and gives you that perfect crispy top and flaky interior.
- Smoked Paprika: A pinch adds a gentle smokiness that amplifies the salmon’s natural flavor.
- Salt and Black Pepper: Simple seasonings to highlight all the savory notes in salmon.
- Olive Oil: For both searing the salmon to golden perfection and sautéing veggies for maximum flavor.
- Yellow Onion: Brings sweet, aromatic depth to the creamy orzo base.
- Garlic: Four cloves might seem bold, but trust me, their mellow savoriness is the backbone of the sauce.
- Italian Seasoning: Adds herby, savory complexity without having to measure a half-dozen jars.
- Orzo: This rice-shaped pasta cooks up coolly creamy and chewy, holding all those flavors snug in every bite.
- Chicken Stock: The liquid gold that coaxes the orzo to plump, flavorful perfection—use veggie stock if you’re keeping it vegetarian.
- Heavy Cream: Just a splash makes the sauce rich, luscious, and totally comforting.
- Roasted Red Bell Peppers: These guys add tangy sweetness, pops of color, and instant Mediterranean vibes.
- Parmesan Cheese: Freshly grated, please! It melts in for gloss and a salty, nutty finish.
- Fresh Spinach: Wilts into the sauce to add a fresh bite and plenty of emerald color.
- Lemon Juice: Squeezed at the end for just the right bright, zippy lift.
Variations
This Creamy Spinach Orzo with Seared Salmon is wonderfully versatile—don’t be afraid to make it your own! You can tweak the recipe based on your dietary needs, what’s in your pantry, or just how spicy you’re feeling tonight.
- Make it Dairy-Free: Substitute plant-based Parmesan and coconut, cashew, or oat cream for luscious results without any dairy.
- Go Gluten-Free: Use gluten-free orzo, small pasta shapes, or even long-grain rice—just double-check your chicken stock to keep things officially gluten-free.
- Crank Up the Heat: Mix in a pinch of chili flakes, cayenne, or your favorite hot sauce for a spicier kick.
- Veggie Lover’s Version: Add sautéed mushrooms, artichoke hearts, or peas for an even bigger vegetable medley.
- Swap the Fish: Try seared shrimp, scallops, or even crispy tofu if you’re leaning pescatarian or plant-based tonight!
How to Make Creamy Spinach Orzo with Seared Salmon
Step 1: Season & Sear the Salmon
Start by patting your salmon fillets dry—this little trick is the secret to that beautiful sear. Sprinkle both sides with smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high, then lay in your salmon, skin side up. Sear until the top is burnished and golden, about 3–4 minutes, then flip for another 2–3 minutes so they’re just cooked through but not dry. Set the salmon aside and prepare for your orzo’s big moment.
Step 2: Sauté the Aromatics
Don’t rinse that skillet! After pouring off any excess fat, add a little more olive oil followed by chopped onion. Cook for a few minutes until it softens up and turns just translucent, then stir in garlic and Italian seasoning. Give them about a minute to bloom and fill your kitchen with their irresistible aroma.
Step 3: Toast & Simmer the Orzo
Add your uncooked orzo right into the skillet and let it toast for a minute or two—this unlocks a nutty flavor that takes the whole dish up a notch. Pour in chicken stock, bring everything to a bubbling simmer, then reduce heat. Let the orzo soak up the broth and become tender (about 6–10 minutes), stirring now and then so nothing sticks.
Step 4: Make It Creamy & Add the Veg
Time for the magic! Stir in heavy cream, chopped roasted red peppers, Parmesan, fresh spinach, and a pop of lemon juice. Keep stirring gently until it’s all rich and creamy, and the spinach wilts to a deep jade green. Taste and season—don’t skimp on those Parmesan shavings at this stage.
Step 5: Finish & Serve
Nestle your gorgeous seared salmon fillets right on top of the hot, creamy orzo. Let them warm through for a minute, then sprinkle everything with fresh basil and a few grinds of black pepper. Serve immediately and bask in your own kitchen glory!
Pro Tips for Making Creamy Spinach Orzo with Seared Salmon
- Preheat Your Skillet Well: Let your pan get sizzling hot before adding salmon for that perfect crispy crust without sticking.
- Pat Salmon Dry Before Searing: Removing as much moisture as possible gives you a gorgeous sear—no soggy salmon here!
- Don’t Overcook the Orzo: Check your orzo early—it should be tender yet still just a touch chewy, not mushy, before adding the cream and veggies.
- Add Lemon Juice at the End: This keeps the bright citrusy flavor pure rather than muted or overly tart.
How to Serve Creamy Spinach Orzo with Seared Salmon
Garnishes
For dazzling presentation, scatter each plate with extra Parmesan shavings, torn fresh basil leaves, and a couple of black pepper grinds. A light drizzle of olive oil or thin lemon zest curls take it totally next level—fresh, vibrant, and oh-so-inviting.
Side Dishes
This Creamy Spinach Orzo with Seared Salmon is a showstopper all on its own, but if you’re feeling fancy, serve with charred broccolini, a crisp green salad, or simple roasted asparagus. Warm, crusty bread is never a bad idea for soaking up every last drop of sauce.
Creative Ways to Present
Create a dramatic dinner moment by turning it into a salmon orzo “skillet bake”—finish under a broiler for a couple of minutes to brown the cheese. Or, spoon orzo into shallow bowls with a salmon fillet perched on top, garnished with microgreens or edible flowers for that Instagram-ready flair.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spinach Orzo with Seared Salmon keeps beautifully in an airtight container in the refrigerator for up to 2 days. If you can, store the salmon and orzo separately to help keep the salmon’s texture just right when reheating.
Freezing
If you want to freeze the orzo, pack it into a freezer-safe container (minus the salmon for best results) for up to 2 months. The texture will be softer once thawed, but it still tastes delicious. I don’t recommend freezing the seared salmon—it’s at its best freshly cooked.
Reheating
Gently rewarm the orzo in a nonstick skillet with a splash of chicken stock or cream until creamy and hot. Warm the salmon fillets separately—either in a low oven or, very gently, in a covered pan. Be careful not to overcook to keep everything moist and luscious!
FAQs
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When should I add the lemon juice to the orzo?
Add lemon juice at the very end once the heat is off and everything’s creamy. This keeps the citrus bright, fresh, and prevents the sauce from becoming too sour.
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Should I leave the skin on the salmon or remove it?
Cooking with the skin on helps protect the fillets and keeps the salmon tender. You can easily slip off the skin after searing, or serve with the crisp skin if that’s your style!
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How can I tell when the salmon is done?
Salmon is perfect when it flakes easily with a fork and is opaque throughout. If you use a thermometer, 125°F means medium-rare, while 140°F is medium. Be careful not to overcook!
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What’s the best way to remove the salmon skin after cooking?
Simply let the fillets cool slightly, then gently slide a knife or fork between the skin and flesh. It should peel away in one piece. If you love crispy bits, you can even crumble the skin over the finished dish as a garnish.
Final Thoughts
I truly hope you’ll treat yourself (and your loved ones) to this Creamy Spinach Orzo with Seared Salmon. It’s one of those dinners that feels both comforting and exciting, and it always brings big smiles to the table. Give it a try—you just might discover a new favorite!
PrintCreamy Spinach Orzo with Seared Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Searing, Simmering
- Cuisine: American
- Diet: Gluten Free
Description
A delightful recipe for Salmon Orzo that combines perfectly seared salmon fillets with creamy spinach orzo, creating a flavorful and satisfying dish.
Ingredients
- 4 fillets salmon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 cup orzo, uncooked
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup roasted red bell peppers, chopped (canned or jarred)
- 1/2 cup Parmesan cheese, freshly grated
- 4 oz fresh spinach
- 1 tablespoon freshly squeezed lemon juice
Salmon
Creamy Spinach Orzo
Instructions
- Prepare Salmon: Pat dry salmon fillets, season with smoked paprika, salt, and pepper. Sear in a hot skillet.
- Make Creamy Spinach Orzo: Sauté onion, garlic, and Italian seasoning. Cook orzo in chicken stock, then add cream, peppers, Parmesan, spinach, and lemon juice.
- Combine: Return cooked salmon to skillet. Warm through and garnish with basil and black pepper.
Notes
- Use a high-sided, heavy skillet for even cooking.
- Pat salmon dry to ensure a crispy crust.
- Avoid overcooking salmon to retain moisture.
- Customize for dietary preferences: dairy-free or gluten-free options available.
Nutrition
- Serving Size: 1 fillet with orzo
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg