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Seared Salmon and Creamy Orzo Pasta
Sana Yousaf

Seared Salmon and Creamy Orzo Pasta Recipe

A delicious one-pan meal featuring crispy-skinned salmon fillets served over creamy, garlicky orzo pasta, perfect for a quick and elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets skin-on, about 6 oz each; substitute with skinless fillets if preferred
  • 1 cup orzo pasta use gluten-free orzo for a gluten-free option
  • 2 tbsp olive oil or butter for richer flavor
  • 3 cloves garlic minced
  • 1 cup heavy cream or full-fat coconut milk for a dairy-free version
  • 2 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese optional for extra creaminess
  • 1 tsp lemon zest or 1 tbsp lemon juice for a brighter flavor
  • 1 tsp smoked paprika or regular paprika for milder flavor
  • Salt and pepper to taste
  • 2 tbsp fresh dill chopped (or parsley for a milder herb flavor)
  • 1 cup baby spinach optional for added greens

Method
 

  1. Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  2. Sear the salmon: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 3-4 minutes until crispy. Flip and cook for 2-3 minutes. Remove and set aside.
  3. Cook the aromatics: In the same skillet, add 1 tbsp olive oil. Sauté garlic for 30 seconds until fragrant.
  4. Cook the orzo: Add orzo, stirring to coat. Pour in broth and simmer for 8-10 minutes until al dente, stirring occasionally.
  5. Make it creamy: Reduce heat to low. Stir in heavy cream, Parmesan (if using), and lemon zest. Simmer for 2-3 minutes until thickened. Add spinach (if using) and stir until wilted.
  6. Combine and serve: Nestle salmon back into the skillet. Spoon creamy orzo over the top, garnish with dill, and serve with a lemon wedge.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to restore creaminess.
  • Substitutions: Use quinoa or couscous instead of orzo; swap cream for coconut milk or cashew cream for dairy-free.
  • Make It Spicy: Add red pepper flakes for a kick.
  • Pro Tip: Deglaze the pan with a splash of white wine before adding broth for extra flavor.

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