One Pan Salmon with Spinach and Orzo
This One Pan Salmon and Orzo with spinach and cherry tomatoes couldn't be easier! This one's a must for busy weeknights, is packed with flavor, and just perfect for those looking for something a little lighter!
Servings: 4
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
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
Calories: 985kcal | Carbohydrates: 99.7g | Protein: 56.8g | Fat: 41.2g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 1123mg | Fiber: 9.6g | Sugar: 11.1g | Calcium: 165mg | Iron: 10mg
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