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Creamy-Orzo-with-Salmon-Sun-Dried-Tomatoes

Creamy Salmon Orzo with Sun-Dried Tomatoes

Creamy Salmon Orzo with Sun-Dried Tomatoes is a rich and flavorful one-pan dish combining tender salmon, creamy orzo pasta, and the deep, savory taste of sun-dried tomatoes. Cooked in a velvety sauce with garlic, broth, and a touch of lemon, this comforting meal is both easy to make and packed with delicious flavors. Perfect for a quick yet satisfying dinner!
Servings 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 8–17 oz (250–500 g) salmon (raw or smoked) – the more, the better! 
  • 1 cup (8 oz / 225 g) dry orzo pasta 
  • 1 medium onion, finely chopped 
  • 2 large or 3 small garlic cloves, minced 
  • 2 cups (16 oz / 500 ml) vegetable or chicken broth
  •  3.5–5 oz (100–150 g) sun-dried tomatoes (drained)
  • ¾ cup (6.8 fl oz / 200 ml) heavy cream 
  • 1 tbsp lemon juice (or to taste) 
  •  Salt & black pepper (to taste) 
  • 1 small bunch fresh dill (or 1 heaping tsp dried dill) 
  • 1 small bunch fresh parsley 
  • Cooking oil + 1 tbsp butter for frying 
  • Seasonings for salmon: Salt, pepper, garlic powder

Instructions

  • If you’re using pre-cooked salmon, such as smoked salmon, skip to Step 2.
    If you have raw salmon, you can either pan-fry or bake it.
    Pat the salmon dry with a paper towel to remove excess moisture.
    How to Quickly Pan-Fry Salmon:
    Season it well – sprinkle with salt, black pepper, and garlic powder. You can also add your favorite spices. Heat the pan – set it over medium heat and add 1 tbsp of butter and 2-3 tbsp of oil.
    Cook the salmon:
    With skin: Place the salmon skin-side down and cook for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes, until the fish is tender and juicy. Without skin: Cook for 2-3 minutes per side.
    How to Quickly Bake Salmon:
    Preheat the oven to 400°F (200°C) (top and bottom heat). If the salmon has skin, leave it on to keep it juicy. Drizzle with olive or vegetable oil, season with salt, black pepper, and garlic powder.
    Once done, transfer to a plate and loosely cover with foil to keep it warm.
    With skin: Place skin-side down on a parchment-lined baking sheet. Bake 12-15 min.Without skin: Bake 10-12 min on a greased or parchment-lined sheet.
  • Heat oil and butter in a pan. Add finely chopped onion and sauté for 3 minutes. Stir in chopped sun-dried tomatoes, cook for 2 minutes, then add grated garlic. Sauté for 30 seconds, stirring constantly.
  • Add orzo pasta to the pan and stir to combine. Sauté for 30 seconds, then pour in broth and cream. Mix well, season with salt, pepper, and a splash of lemon juice (1 teaspoon or 1 tablespoon, depending on your taste). Once the sauce starts boiling, reduce the heat and simmer for about 10 minutes, stirring occasionally to prevent the orzo from sticking, until the sauce thickens and the pasta is tender.
  • While the sauce is finishing, shred the salmon into small pieces (remove the skin). Once the sauce is ready, stir in chopped dill, parsley, and the salmon. Let it cook for 1-2 minutes, just until the salmon is heated through. Serve immediately.

Video

Notes

This recipe makes 4 servings.
Each serving contains approximately:
🔥 Calories: 677
💪 Protein: 25,7 g
🧈 Fat: 40 g
🥔 Carbohydrates: 58 g
Calories: 677kcal