Creamy Sun-Dried Tomato Salmon Orzo Recipe
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.
- 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
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
- 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.
- 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.
- Add wine and reduce: Pour in the dry white wine and cook, stirring, until it is slightly reduced, approximately 1 minute.
- 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.
- 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
