Creamy Salmon Orzo Recipe
A creamy, flavorful salmon orzo made entirely in one pan for an easy weeknight dinner. Tender, seared and then oven-baked salmon is paired with perfectly cooked orzo, fresh spinach, and tomatoes, then tossed in a rich and herby Boursin cheese sauce for a comforting meal that’s ready in about 30 minutes.
Ingredients
- 4 salmon fillets 4-6oz each
- kosher salt and ground black pepper
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- ⅓ cup yellow onion diced
- 1 teaspoon garlic minced
- 2 ¾ cups chicken broth
- 1 ½ cups orzo
- 1 ½ teaspoons kosher salt
- 5.3 ounces Boursin Garlic and Fine Herbs Spreadable Cheese
- 1 cup fresh spinach chopped (more, if desired)
Optional Garnish:
- parmesan cheese freshly shredded
Instructions
- Prep Oven: Preheat to 415℉.
- Prep Salmon: Pat 4 salmon fillets dry with paper towel and season with kosher salt and ground black pepper.
- Sear Salmon: Bring a large skillet or braiser to a medium-high heat (something oven safe with high sides). Drizzle 1 tablespoon olive oil on the bottom. Once hot (flick water in the pan and it should sizzle), add the salmon fillets with the skin-side up. Sear for about 3-4 minutes. Flip salmon over and move the whole skillet to the oven to bake for 8-10 minutes.
- Bake: Flip salmon over and move the whole skillet to the oven to bake for 10 minutes. Remove the salmon from the pan (the skin may come off - that's okay) and set aside on a plate (discard skin).
- Sauté: Bring the skillet back to a medium heat and add 1 pint cherry tomatoes. Move around the pan for 1 minute. Add the diced onion and 1 teaspoon garlic. Sauté for 1-2 minutes or until softened.
- Cook Pasta: Add 2 ¾ cups chicken broth, 1 ½ cups orzo, and 1 ½ teaspoons kosher salt to the pan; mix to combine. Cover and cook for 8-10 minutes or until the orzo is almost fully cooked (be sure to scrape the bottom and stir occasionally to prevent sticking while it cooks).
- Cheese + Spinach: Turn down the heat slightly, add 5.3 ounces Boursin Garlic and Fine Herbs Spreadable Cheese and chopped spinach to the pan. Mix to combine and let the cheese melt. Place the salmon back on top and let cook on a medium-low heat until the orzo is fully cooked.
- Serve: Enjoy immediately with some parmesan cheese on top!
Notes
- Gluten-Free: use a gluten-free orzo pasta - cook times may vary.
- Dairy-Free: Boursin also makes a dairy-free spreadable cheese option!
- Chicken Broth: be sure to keep some chicken broth handy while the orzo cooks. You may need to add splashes as the pasta soaks it up.
- Storage: leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Veggie Option: my kids don't always love the chopped spinach vibe so if you want to skip the spinach, I would serve with some easy steamed broccoli instead.
Nutrition
Calories: 651kcal | Carbohydrates: 52g | Protein: 45g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 1773mg | Potassium: 1310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1353IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 3mg
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