Description
This Creamy Sun-Dried Tomato Salmon Orzo is a flavorful and comforting one-pan meal featuring perfectly seared salmon fillets nestled atop tender orzo pasta cooked in a savory mix of sun-dried tomatoes, garlic, shallots, and creamy sauce. This dish balances rich, creamy textures with bright herbal notes for an elegant yet easy dinner.
Ingredients
Scale
Salmon
- 4 (6-oz.) skin-on salmon fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil, divided
Orzo and Sauce
- 1 tbsp. extra-virgin olive oil
- 1 large shallot, halved lengthwise and thinly sliced crosswise
- 8 oz. orzo (about 1 1/4 cups)
- 3 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 2 cups low-sodium vegetable broth
- 1 1/2 cups water
- 3/4 cup thinly sliced, drained oil-packed sun-dried tomatoes
- 1/2 tsp. dried Italian seasoning
- 1/3 cup heavy cream
- 2 tbsp. finely chopped fresh basil, plus more for serving
Instructions
- Season and Cook Salmon: Season the salmon fillets all over with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Place the salmon skin side down in the skillet and cook for about 5 minutes per side, turning halfway through, until the fish flakes easily with a fork. Transfer the salmon to a plate and discard any excess oil from the skillet.
- Sauté Shallots and Toast Orzo: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the orzo and chopped garlic, and cook while stirring occasionally until the garlic is fragrant and the orzo is lightly toasted, approximately 1 minute.
- Deglaze and Simmer Orzo: Pour in the dry white wine and cook, stirring, until it has slightly reduced, about 1 minute. Then add the vegetable broth, water, sun-dried tomatoes, and dried Italian seasoning. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer. Stir frequently until most of the liquid is absorbed and the orzo is tender, about 12 to 14 minutes.
- Finish with Cream and Basil: Remove the skillet from heat and stir in the heavy cream and chopped fresh basil. Season with salt and pepper to taste. Return the cooked salmon to the skillet, placing the fillets on top of the orzo. Garnish with additional fresh basil before serving.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk or omit entirely.
- You can substitute white wine with an equal amount of vegetable broth if preferred.
- Ensure the sun-dried tomatoes are drained well to avoid excess oil in the dish.
- Use skin-on salmon for crispier texture, but you can remove the skin if desired.
- Serve immediately for best texture; leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: salmon recipe, creamy salmon orzo, sun-dried tomato pasta, one pan dinner, Mediterranean salmon, easy dinner recipes
