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 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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Just made this for the first time and ate almost the entire pan by myself. This is absolutely one of your best recipes, even though I love Sunday Sauce. Keep it up Jim. By the way I am diabetic and I saw almost no change in my blood sugar eating this dish.
Hi Vince, that’s so great to hear and we are glad you enjoyed it! Thank you for the comment!
I don’t like oregano. Can I use something else? I will use less tomatoes, not a fan of them either. Sorry . Looks good can’t wait to make it .
Hi Donna, you can omit the oregano if you’d like and yes, use less tomatoes if that’s what you prefer.
Great recipe and easy to make. I am currently on a work assignment and living in an apartment for a few month, thus only I to look for. If I make the recipe with the four filets, can I eat one and freeze three? If so, do I need to eat them within the same week or can I do them over two weeks?
Hi Viola, yes, you can eat one and freeze the other 3. They should be good for up to 3 months if frozen.
Made this past Tuesday and my wife and I, both, loved it. I am a big fan and you have become my go to guy for lots of your recipes ie. Sicilian Pizza, Stracotto, and chicken piccata to name a few.
One problem and it could be an issue:
When I printed the recipe for two, I noticed it had very large gram measurements. I then went to the four person version of the recipe and it had the same gram measurements as the two person recipe. Point is that if you use grams and do not notice the amount, you could wind up using way to much of an ingredient like the orzo or tomatoes.
This problem will in no way affect our pleasure with the dish. It is now in my go to salmon recipe list and very high on the list.
Thank you James.
Love your videos.
Hi Barry, we’re so happy you enjoyed the recipe. Yes, when you scale the recipe up or down using the +/- symbols, it only scales the first unit of measurement. It’s a known issue but there is not currently a way for us to include both US volume and Metric measurements in any other way. Sorry for any inconvenience with that.
We so enjoyed this easy, quick and delicious weeknight meal! My husband asked me to marry him again. 🙂 Thank you for sharing another winner of a recipe!
That’s so great to hear, Ceejay! Thanks for sharing and glad you and your husband enjoyed it!
HELLO 👋👋👋👋👋
I was wondering if I could skip the the seasoning???
I’M allergic TO those seasonings!!!
Thanks
RITA
Hi Rita, yes, you can definitely skip the seasoning and just use salt and pepper.
Another winner Jim ,Delicious
We’re so happy you enjoyed, Jim!
Love this..one pan and nutritious..and tasty!
We’re so happy you enjoyed it, MaryAnn!
I loved it. It was very good. I used what I had but still true to the recipe. Diced tomatoes in can instead of small tomatoes. Did not have orzo, so used Jamie Oliver’s trick of wrapping spaghetti in a dish towel and twisting the ends tightly and pulling over edge of the counter several times until broken into small pieces that resemble orzo.
Still it was a one dish meal to be very happy with. I loved it.
We’re so happy you enjoyed it, Valerie, and thanks for sharing what you did with the spaghetti!