Pan-fried salmon with creamy sun-dried tomato orzo and spinach. This 30-minute one-pan dinner is full of Mediterranean flavour and cooks up quickly for weeknights or guests.
Nicky’s Notes
Juicy seared salmon fillets with a seasoned blackened crust sit on a bed of perfectly al dente orzo cooked in a creamy sun-dried tomato, garlic and parmesan sauce with spinach.
This is a family favourite — quick, simple and reliably delicious.
Why this works:
- Everything cooks in a single pan for easy cleanup.
- Ready in about 30 minutes if you do some chopping while the salmon cooks.
- Leftovers make a great next-day lunch – warm and spooned over salad leaves or reheated in the microwave with a splash of stock to loosen the sauce.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for the blackened salmon
- 📋 Ingredients for Tuscan-inspired Orzo
- Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve it with
- Leftovers Guide
- Tuscan Salmon with Orzo Recipe
- 🍲 More salmon recipes
📋 Ingredients for the blackened salmon
Full recipe quantities and steps appear in the recipe card below.
📋 Ingredients for Tuscan-inspired Orzo
- Salmon – Sockeye or red salmon is used here for colour and a slightly bolder taste, but regular salmon works well too.
- Stock – Hot water with stock cubes or prepared stock is fine; the cream, sun-dried tomatoes and parmesan carry most of the flavour.
- Wine – Any everyday white wine is suitable; no need to use an expensive bottle.
Abbreviated Recipe
Season the salmon and sear skin-side up in oil and butter until golden, then transfer to a plate. Sauté onion, add garlic, spices, red pepper, sun-dried tomatoes and tomato purée. Stir in dried orzo and white wine, then add hot stock and nestle the salmon into the orzo. Simmer with a lid until orzo is al dente, then stir through cream, parmesan and spinach. Finish with chopped parsley and black pepper.
Recipe Tips
- Stir the orzo a few times while it simmers so it doesn’t stick to the pan. Move the salmon gently with tongs to reach the orzo underneath.
- Taste the orzo to check doneness. If it needs a little longer, keep simmering; if the mixture looks dry, add a splash of hot stock.
🍽️ What to serve it with
- A crisp green salad for contrast, topped with marinated red onions if you like.
- Garlic bread or warm flatbreads are perfect for mopping up the creamy sauce.
Leftovers Guide
- Cool leftovers quickly and store in an airtight container in the fridge for up to 2 days.
- Reheat in short microwave bursts until hot throughout. Add a splash of hot water or stock to loosen the orzo if needed.
Tuscan Salmon with Orzo Recipe
Ingredients
Salmon and spice rub:
- 4 salmon fillets
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ tsp dried oregano
Orzo:
- 1 tsp oil (or spray)
- 1 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- ¼ tsp salt
- ½ tsp black pepper
- 1 red bell pepper, sliced into strips
- 100 g (2/3 cup) sun-dried tomatoes, roughly chopped
- 2 tbsp tomato purée
- 230 g (1 cup + 2 tbsp) dried orzo
- 90 ml (1/3 cup) white wine
- 480 ml (2 cups) hot chicken stock
- 60 ml (1/4 cup) double/heavy cream
- 50 g (1/2 cup) grated parmesan
- 60 g (2 packed cups) fresh baby spinach
To Serve:
- Small bunch fresh parsley, finely chopped
- Black pepper
Instructions
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Place the salmon fillets on a plate.
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Mix salt, garlic powder, black pepper, paprika and dried oregano. Sprinkle and press the mixture onto the top of the salmon so it adheres.
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Heat the oil and butter in a large frying pan over medium-high heat.
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Add the salmon, spice-side down into the oil (so the seasoned side gets direct contact). Cook 3–4 minutes until golden, then transfer to a plate and turn skin-side down.
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Reduce heat to medium-low and add the sliced onion. Cook for about 5 minutes, stirring often, until softened. Add a little more oil if the pan looks dry.
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Add garlic, ¼ tsp salt and ½ tsp pepper; cook 30 seconds, stirring so the garlic doesn’t burn. Add the red pepper, sun-dried tomatoes and tomato purée and cook for 1 minute, stirring.
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Stir in the dried orzo, then pour in the white wine. Stir for a minute so the orzo absorbs most of the wine.
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Pour in the hot chicken stock and nestle the salmon fillets into the orzo, skin-side down.
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Bring to a boil over medium-high, then reduce to low. Cover with a lid or foil and simmer for 8–9 minutes, stirring occasionally, until the orzo is al dente. Move the salmon gently when stirring to prevent sticking.
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Stir in the cream and parmesan. Add the spinach, cover for 1–2 minutes until wilted, then turn off the heat.
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Fluff the orzo and spinach, sprinkle with chopped parsley and a grind of black pepper, then serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
🍲 More salmon recipes
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Honey Garlic Butter Baked Salmon
Fish
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Fish
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Fish
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Dinner
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Air Fryer
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