There are nights when I walk into the kitchen after a long day and the last thing I want is to juggle multiple pots and pans. That’s when a recipe like this salmon and spinach orzo comes to the rescue. Everything cooks in one pan, which means less cleanup and more time to actually sit down and enjoy dinner.
What I love most is how the orzo soaks up all the flavor from the salmon, garlic, stock, and spices—it tastes like it simmered all afternoon, but in reality, it’s on the table in under 40 minutes. The fresh spinach and tomatoes keep it light, and the squeeze of lemon at the end ties everything together.
This dish has become one of my weeknight staples, but I’ve also made it when friends come over because it looks and tastes like something you’d order at a restaurant.
Ingredients That Make the Magic Happen
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Salmon fillets: I like to use skinless fillets so I can get an even sear on both sides. If yours come with skin, ask your fishmonger to remove it.
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Cajun seasoning: A homemade blend is wonderful, but store-bought works just fine. The hint of spice plays perfectly against the creamy orzo.
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Orzo: This pasta is shaped like rice, which makes it perfect for soaking up the stock. It gives the dish a risotto-like texture without the constant stirring.
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Chicken stock: Homemade stock gives the richest flavor, but low-sodium store-bought stock works in a pinch. Use vegetable stock if you’d like to keep it pescatarian.
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Spinach and cherry tomatoes: These add freshness and a pop of color. I love how the tomatoes burst into the sauce while cooking.
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Lemon juice and parsley: A quick finishing touch that brightens everything.
Cooking Notes from My Kitchen
The first time I made this dish, I cooked the salmon a bit too long before removing it to rest. Lesson learned: three minutes per side is enough to get that golden crust. The salmon will finish cooking once you nestle it back into the orzo at the end.
Another tip is to resist the urge to stir the orzo too much while it’s cooking. Just give it a good mix before covering the pot, then let the steam and stock do the work. This helps keep the texture creamy instead of gummy.
If your orzo looks a little dry when it’s done, a splash of extra stock or even a drizzle of olive oil brings it back to the perfect consistency.
Make-Ahead Tips
This dish is best made fresh, but you can definitely do a little prep work earlier in the day. Chop the onion and garlic, measure out your seasonings, and even season the salmon in advance. That way, when it’s time to cook, you just layer everything into the pan.
Leftovers reheat beautifully for lunch the next day. I like to keep the salmon and orzo stored separately, then combine them when reheating so the salmon doesn’t dry out.
Serving Suggestions
This one-pan meal is complete on its own, but sometimes I’ll add a crisp side salad or some roasted vegetables if I’m feeding a crowd. If I’m serving it for guests, I like to top each plate with extra parsley and a wedge of lemon so everyone can adjust the brightness to their liking.
And here’s a little secret: the leftovers taste incredible cold the next day, almost like a salmon pasta salad.
Storage and Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: The orzo doesn’t freeze particularly well, so I recommend keeping this one fresh.
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Reheating: Warm gently in a skillet with a splash of extra stock to loosen the orzo. Avoid microwaving the salmon too long or it can dry out.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking. Moisture is the enemy of a good sear.
Can I substitute another fish?
Absolutely. Cod, halibut, or even shrimp work well. Just adjust the cooking times since these proteins may cook faster.
Do I need to use Cajun seasoning?
Not at all. Italian seasoning or a simple mix of paprika, garlic powder, and thyme also works beautifully.
Can I make this dairy-free?
Yes, just skip the butter and use olive oil instead. The flavor will still be delicious and fresh.
What if I only have frozen spinach?
That works too. Just thaw and squeeze out the excess liquid before adding it to the pan.
One Pan Salmon with Spinach and Orzo
This salmon and orzo dish is the ultimate weeknight hero — everything cooks in one pan, making cleanup a breeze.
Ingredients
- 4 salmon fillets, about 6 ounces (170g) each, skin removed
- 2 teaspoons Cajun or blackened seasoning
- 6 tablespoons (90ml) extra virgin olive oil, divided
- 2 tablespoons (28g) unsalted butter
- 1 large onion, diced
- 6 garlic cloves, minced
- 1 ½ pounds (680g) cherry tomatoes, halved
- 1 pound (454g) baby spinach
- 3 cups (720ml) low-sodium chicken stock (or vegetable stock/water)
- 1 tablespoon dried oregano
- 2 teaspoons fine sea salt
- ½ teaspoon black pepper
- 1 pound (454g) orzo pasta
- 3 tablespoons (45ml) lemon juice
- ¼ cup flat-leaf parsley, minced
Instructions
- Warm 4 tablespoons of olive oil with the butter in a large, deep pan over medium heat. Pat the salmon fillets dry, season with Cajun spice, and sear for about 3 minutes per side until golden. Transfer to a plate and cover loosely with foil.
- Add the remaining olive oil to the same pan, then sauté the onion with a pinch of salt until soft and translucent. Stir in the garlic and cook until fragrant. Add the cherry tomatoes and cook until they start to release their juices, about 5–6 minutes.
- Stir in the spinach along with oregano, salt, and pepper. Cover with a tight lid for 2–3 minutes until the spinach wilts. Pour in the chicken stock and bring to a boil. Add the orzo, stirring well to coat, then cover and reduce heat to low. Cook for 8 minutes.
- Nestle the seared salmon pieces back into the pan, cover, and cook another 4–6 minutes until the salmon is cooked through and the orzo is tender.
- Remove from heat and stir in lemon juice and parsley. If the orzo looks dry, add a splash of stock or drizzle of olive oil. Taste and adjust seasoning before serving hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1218Total Fat 73gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 51gCholesterol 245mgSodium 2105mgCarbohydrates 49gFiber 4gSugar 28gProtein 88g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This one pan salmon and spinach orzo is proof that you don’t need a complicated recipe to get something flavorful, comforting, and healthy on the table. It’s the kind of dish that makes weeknights feel a little less hectic while still delivering on taste. Whether you make it for family dinner or a relaxed evening with friends, it’s the kind of recipe that always earns a spot in the “make again” list.
