Creamy Sun-Dried Tomato Salmon Orzo Recipe

Introduction

This creamy sun-dried tomato salmon orzo is a delicious and elegant one-pan meal perfect for busy weeknights or casual dinners. The tender salmon pairs beautifully with orzo simmered in a flavorful, creamy tomato sauce for a satisfying dish everyone will love.

Ingredients

• 4 (6-oz.) skin-on salmon fillets
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. extra-virgin olive oil, divided
• 1 large shallot, halved lengthwise, thinly sliced crosswise
• 8 oz. orzo (about 1 1/4 cups)
• 3 garlic cloves, finely chopped
• 1/2 c. dry white wine
• 2 c. low-sodium vegetable broth
• 1 1/2 c. water
• 3/4 c. thinly sliced, drained oil-packed sun-dried tomatoes
• 1/2 tsp. dried Italian seasoning
• 1/3 c. heavy cream
• 2 tbsp. finely chopped fresh basil, plus more for serving

Instructions

1. Step 1: Season salmon all over with salt and pepper. In a large, deep skillet over medium heat, heat 2 tablespoons of olive oil. Add the salmon skin side down and cook, turning halfway through, until the fish easily flakes with a fork, about 5 minutes per side. Transfer salmon to a plate and discard excess oil in the skillet.
2. Step 2: In the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the orzo and garlic and cook, stirring occasionally, until the garlic is fragrant and the orzo is lightly toasted, about 1 minute more. Pour in the wine and cook, stirring, until slightly reduced, about 1 minute.
3. Step 3: Add the vegetable broth, water, sun-dried tomatoes, and Italian seasoning. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until most of the liquid is absorbed and the orzo is tender, 12 to 14 minutes.
4. Step 4: Remove the skillet from heat. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Return the salmon to the skillet and top with additional fresh basil before serving.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• If you don’t have sun-dried tomatoes in oil, rehydrate dry-packed ones in warm water before using.
• Swap the salmon for shrimp or chicken breasts for a different protein option.
• Add a pinch of red pepper flakes if you enjoy a bit of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep the orzo creamy and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon and pat it dry before cooking to achieve a crispy skin and even cooking.

Is it okay to skip the white wine?

Absolutely. If you prefer not to use wine, substitute it with an equal amount of broth or water. The dish will still be flavorful thanks to the sun-dried tomatoes and seasoning.

Creamy Sun-Dried Tomato Salmon Orzo Recipe

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4.6 from 432 reviews

This Creamy Sun-Dried Tomato Salmon Orzo is a delightful one-pan meal featuring perfectly seared salmon fillets served over tender orzo pasta cooked in a rich, creamy sauce infused with sun-dried tomatoes, garlic, shallots, and fresh basil. The dish combines Mediterranean flavors with comforting creaminess, making it an elegant yet simple weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon

• 4 (6-oz.) skin-on salmon fillets
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp. extra-virgin olive oil

Orzo and Sauce

• 1 tbsp. extra-virgin olive oil
• 1 large shallot, halved lengthwise, 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

1. Prepare and cook salmon: Season the salmon fillets all over with kosher salt and freshly ground black pepper. In a large, deep skillet over medium heat, heat 2 tablespoons of extra-virgin olive oil. Place the salmon fillets skin side down and cook for about 5 minutes per side, turning halfway through, until the fish easily flakes with a fork. Remove the salmon from the skillet and transfer to a plate. Discard any excess oil from the skillet.
2. Sauté shallots and toast orzo: In the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the thinly sliced shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the orzo and chopped garlic, stirring occasionally, and cook until the garlic is fragrant and the orzo is lightly toasted, about 1 more minute.
3. Add wine and reduce: Pour in the dry white wine and cook, stirring, until it is slightly reduced, approximately 1 minute.
4. Simmer orzo with broth and tomatoes: Add the vegetable broth, water, sliced sun-dried tomatoes, and dried Italian seasoning to the skillet. Increase the heat to medium-high and bring the mixture to a boil. Then reduce heat to medium-low and simmer, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 12 to 14 minutes.
5. Finish the sauce and serve: Remove the skillet from the heat. Stir in the heavy cream and finely chopped fresh basil. Adjust seasoning with salt and pepper to taste. Return the cooked salmon fillets to the skillet, placing them on top of the orzo. Garnish with additional fresh basil leaves before serving.

Notes

• Use skin-on salmon to help keep the fillets intact while cooking and add extra flavor.
• Make sure to toast the orzo briefly to enhance its nutty flavor.
• If you don’t have dry white wine, substitute with extra vegetable broth or a splash of lemon juice for acidity.
• Stir frequently during the simmering step to prevent the orzo from sticking to the pan.
• For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
• This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Keywords: salmon dinner, creamy orzo, sun-dried tomatoes, one-pan meal, Mediterranean seafood recipe