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Creamy Tuscan Salmon Orzo

Creamy Tuscan Salmon Orzo is a one-pan dinner with flaky salmon and tender orzo coated in a smooth Parmesan cream sauce. Sear the salmon, simmer orzo in chicken broth, then fold in spinach and sun-dried tomatoes for a rich, restaurant-style finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Tuscan Orzo
  • 1 tbsp butter
  • 3 garlic cloves minced
  • 1 cup dry orzo
  • 2.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 0.5 cup sun-dried tomatoes chopped and drained
  • 2 cup baby spinach
  • 1 tsp Italian seasoning
  • 1 tbsp fresh lemon juice
Garnish
  • 0.25 fresh basil chopped (as desired)
  • 0.25 cup Parmesan cheese extra, for serving
  • 0.25 tsp cracked black pepper to taste
  • 0.25 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Season the salmon fillets with garlic powder, Italian seasoning, paprika, kosher salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Sear the salmon for 4–5 minutes per side until golden and nearly cooked through.
  4. Transfer the salmon to a plate.
Cook the orzo and build the sauce
  1. Melt the butter in the same skillet.
  2. Sauté the garlic for 30 seconds.
  3. Stir in the dry orzo and toast for 1 minute until fragrant.
  4. Pour in the chicken broth and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.
  5. Add the heavy cream, Parmesan cheese, Italian seasoning, and sun-dried tomatoes.
  6. Stir until the sauce is smooth.
  7. Fold in the baby spinach until wilted.
  8. Stir in the fresh lemon juice.
Finish and serve
  1. Return the salmon to the skillet and simmer for 2–3 minutes until the salmon is cooked through.
  2. Garnish with fresh basil, extra Parmesan cheese, and cracked black pepper.
  3. Serve immediately with lemon wedges.

Notes

For the creamiest sauce, keep the simmer gentle once you add the cream and stir often so the Parmesan melts smoothly. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a skillet with a splash of broth or cream. Freezing is not recommended because orzo and cream can break after thawing. Dietary swap: use half-and-half or lactose-free cream in the same amount if you need lactose-free.