When it comes to one pan dinners, it doesn’t get easier than this Salmon and Orzo with spinach and cherry tomatoes! This one’s a must for busy weeknights, is packed with flavor, and just perfect for those looking for something a little on the lighter side!
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One pan win!
Weeknights are always super busy in our home, but we still want to eat something that’s both nutritious and delicious, like this one pan salmon and orzo with spinach and tomatoes. Since the entire meal is cooked in one pan, it’s not only easier but minimizes clean-up time, which is a win for busy nights!
Orzo is especially great in one-pot meals like my Italian meatballs and orzo, orzo with shrimp and feta, and mediterranean chicken and orzo because it cooks in the cooking liquid and absorbs all the flavor of the ingredients surrounding it.
In addition to the orzo, I include baby spinach, cherry tomatoes, and lemon, but you could certainly change it up and add olives, capers, feta, anchovies, or anything else you’d like to toss in.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Salmon. I’m using 4 salmon fillets with their skin removed. You can slice the fillets smaller or even into bite-sized chunks if you desire.
- Cajun seasoning. I used my homemade cajun seasoning for this recipe but you can also use store-bought cajun spice or blackened spice.
- Orzo. This rice-shaped pasta is particularly good for one-pot meals!
- Chicken stock. Use low or no sodium chicken stock, or for best results use homemade chicken stock. You can also use vegetable stock in place of the chicken stock if you are pescatarian.
- Spinach. I’m using fresh baby spinach but you could use frozen spinach if that’s all that’s available to you.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Heat a large pot or high-walled pan to medium heat with 4 tablespoons of extra virgin olive oil and butter. Pat the salmon fillets dry and season with the Cajun spice on both sides.
- Sear the salmon for 3 minutes per side then place them on a plate tented with foil.
- To the same pan, add the remaining olive oil and the onion with a pinch of salt and cook until the onion is translucent, about 5 minutes, then add the garlic and cook for another 2 minutes or until fragrant.
- Add the tomatoes and cook for 5-6 minutes or until they start to release their juices.
- Add the baby spinach, oregano, salt, and pepper and mix well to coat then press down and cover with a tight fitting and cook for 2-3 minutes or until the spinach has wilted.
- Add the chicken stock and bring to a boil.
- Once boiling, add the orzo and stir well to coat. Cover the pot and turn the heat to low and cook for 8 minutes.
- After 8 minutes, uncover the pot and nestle the salmon pieces into the orzo. Cover again and cook for another 4-6 minutes or until the orzo is tender and the salmon is cooked through. Remove the pot from the heat and add the lemon juice and parsley. If the orzo is too dry, add a touch more stock and olive oil. Taste test and adjust salt and pepper. Serve and enjoy!
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Top tips
- Remove the salmon skin. Be sure to remove the salmon skin for this one pan salmon with orzo to get a great sear on both sides. You can ask your fishmonger to do this for you when purchasing.
- Use homemade for best results. Homemade cajun seasoning and homemade chicken stock will yield even better results and allow you to control the sodium level in your food.
More weeknight favorites
Here are a few more of our favorite recipes for busy weeknights!
If you’ve enjoyed this One Pan Salmon and Orzo with Spinach recipe, give it a 5-star rating.
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One Pan Salmon with Spinach and Orzo
Ingredients
- 4 6 ounce (170g) salmon fillets skinned removed
- 2 teaspoons Cajun or blackened seasoning
- 6 tablespoons (90ml) extra virgin olive oil divided
- 2 tablespoons (28g) unsalted butter
- 1 large onion diced
- 6 cloves garlic minced
- 1 1/2 pounds (680g) cherry tomatoes halved
- 1 pound (454g) baby spinach
- 3 cups (720ml) low-sodium chicken stock can also use water or vegetable stock
- 1 tablespoon dried oregano
- 2 teaspoons (13g) fine sea salt
- 1/2 teaspoon black pepper
- 1 pound (454g) orzo pasta
- 3 tablespoons (45ml) lemon juice
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Heat a large pot or high-walled pan to medium heat with 4 tablespoons of extra virgin olive oil and the butter.
- Pat the salmon pieces dry then season with the Cajun spice on both sides. Sear the salmon for 3 minutes per side then place the pieces on a plate and tent with foil.
- To the same pan, add the remaining olive oil and the onion with a pinch of salt and cook until translucent (5 minutes) then add the garlic and cook until fragrant (about 2 minutes).
- Add the tomatoes and cook for 5-6 minutes or until they start to release their juices.
- Add the spinach, oregano, salt and pepper, and mix well to coat then press down and cover with a tight fitting lid for 2-3 minutes or until the spinach has wilted.
- Add the chicken stock and bring to a boil. Once boiling, add the orzo and stir well to coat. Cover the pot, turn the heat to low, and cook for 8 minutes. After 8 minutes, uncover the pot and nestle the salmon pieces into the orzo. Cover again and cook for another 4-6 minutes or until the orzo is tender and the salmon is cooked through.
- Remove the pot from the heat and mix in the lemon juice and parsley. If the orzo is too dry add a touch more chicken stock and olive oil if needed. Taste test and adjust salt and pepper if required. Enjoy!
Notes
- Servings. Makes 4 large servings or 6 smaller size servings.
- Salmon. Make sure to remove the skin or have the fishmonger do it when purchasing. The salmon can be cut into smaller bite-sized pieces if you like.
- Change it up. Chicken breast or thighs can be subbed for salmon.
- Leftovers. This salmon and orzo recipe can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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will it work well without spinach or a suggestion for an alternative veg?
Hi Mary, you can omit the spinach and it will still be good, or replace with another leafy green, such as baby kale.
Making this tonight ! Looks wonderful.
We hope you love it, Debbie!
Always love a one pan meal and this hit the mark. Was super delicious, came together quickly and everyone loved it. Another winner to be put into the rotation. Thanks, as always. PS..loving the lives on Instagram. Made this as I watched today. Keep it going!
We’re so happy to hear that, Kathryn, and glad you’re enjoying the lives on Instagram!