Name: Creamy Salmon Orzo with Spinach and Red Bell Peppers Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 2 tablespoons olive oil (for searing); 2 tablespoons olive oil (for orzo); 1 medium yellow onion, chopped; 4 cloves garlic, minced; 0.5 teaspoon Italian seasoning; 1 cup orzo, uncooked; 2 cups chicken stock; 0.5 cup heavy cream; 0.5 cup roasted red bell peppers, chopped; 0.5 cup Parmesan cheese, freshly grated; 4 oz fresh baby spinach; 1 tablespoon freshly squeezed lemon juice

Ingredients

4 salmon fillets

0.5 teaspoon smoked paprika

0.5 teaspoon salt

0.25 teaspoon freshly ground black pepper

2 tablespoons olive oil (for searing)

2 tablespoons olive oil (for orzo)

1 medium yellow onion, chopped

4 cloves garlic, minced

0.5 teaspoon Italian seasoning

1 cup orzo, uncooked

2 cups chicken stock

0.5 cup heavy cream

0.5 cup roasted red bell peppers, chopped

0.5 cup Parmesan cheese, freshly grated

4 oz fresh baby spinach

1 tablespoon freshly squeezed lemon juice

Instructions

Step 1: Pat the salmon fillets dry with a paper towel to remove excess moisture. Season both sides evenly with smoked paprika, salt, and pepper. Dry fish helps achieve a perfect golden crust.

Step 2: Heat a large, high-sided skillet over medium-high heat for 2-3 minutes. Add 2 tablespoons olive oil. Place salmon fillets skin-side up in the skillet. Sear for 3-4 minutes, then carefully flip to cook an additional 2-3 minutes until golden and fully cooked. Remove salmon and set aside.

Step 3: If needed, wipe out excess fat from the skillet. Add the remaining 2 tablespoons olive oil and chopped onion. Sauté for 2–3 minutes until the onion is translucent and softened. Stir in minced garlic and Italian seasoning, cooking for 30–60 seconds until fragrant.

Step 4: Add uncooked orzo to the skillet and toast for 1-2 minutes until slightly golden. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 6-10 minutes, stirring occasionally, until the orzo is tender.

Step 5: Stir in heavy cream, chopped roasted red peppers, grated Parmesan, fresh spinach, and lemon juice. Cook until the spinach wilts into the creamy sauce.

Step 6: Gently place the cooked salmon back into the skillet to warm through. Serve hot, garnished with fresh basil and an extra crack of black pepper if desired.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.

If you prefer, use vegetable stock instead of chicken stock for a pescatarian option.

Adding a pinch of red pepper flakes during sautéing gives a nice subtle heat.

Fresh herbs like dill or parsley can be sprinkled on top for extra brightness.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but make sure to fully thaw and pat them dry before seasoning and searing. This helps achieve the best texture and crust.

Is orzo interchangeable with other pasta?

Orzo works best for its small size and ability to soak up sauce, but you can use small pasta shapes like couscous or acini di pepe if unavailable. Adjust cooking time accordingly.