Name: Tuscan Salmon with Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 salmon fillets; 1/4 tsp salt; 1/4 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp paprika; 1/2 tsp dried oregano; 1 tsp oil (spray oil – about 5ml/1 tsp); 1 tbsp unsalted butter; 1 medium onion, peeled and thinly sliced; 2 cloves garlic, peeled and minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 red bell pepper, deseeded and sliced into strips; 100 g (2/3 cup) sun-dried tomatoes, roughly chopped; 2 tbsp tomato puree (tomato paste); 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; Small bunch fresh parsley, finely chopped; Black pepper, to taste

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Introduction

Tuscan Salmon with Orzo is a flavorful, rustic dish that pairs tender salmon fillets with creamy, herby orzo. The combination of sun-dried tomatoes, spinach, and Parmesan adds lovely depth, making this an ideal one-pan meal for busy weeknights or casual dinners.

The dish shows three pieces of dark brown, crispy salmon fillets placed on top of a creamy orange rice and orzo mix. The rice layer is thick, showing small pieces of tomatoes, wilted green spinach leaves, and bits of sun-dried tomatoes mixed throughout. The salmon is sprinkled with fresh chopped green herbs, adding contrast to the darker crispy texture. The whole dish is served in a white pan set on a white marbled surface, creating a clean and warm presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp paprika
1/2 tsp dried oregano
1 tsp oil (about 5ml or 1 tsp spray oil)
1 tbsp unsalted butter
1 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1/4 tsp salt
1/2 tsp black pepper
1 red bell pepper, deseeded and sliced into strips
100 g (2/3 cup) sun-dried tomatoes, roughly chopped
2 tbsp tomato puree (tomato paste in USA)
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
Small bunch fresh parsley, finely chopped
Black pepper, to taste

Instructions

Step 1: Place the salmon fillets on a plate. In a small bowl, mix together 1/4 tsp salt, garlic powder, black pepper, paprika, and dried oregano. Sprinkle this spice mix evenly over the top of the salmon and gently pat it down so it sticks.
Step 2: Heat the oil and butter in a large frying pan or skillet over medium-high heat. Add the salmon fillets, skin-side up, so the spiced side is in the oil. Cook for 3-4 minutes until the salmon is golden brown.
Step 3: Remove the salmon from the pan and place on a plate, skin-side down. Reduce the heat to medium-low and add the sliced onion to the pan. Cook for about 5 minutes, stirring frequently, until the onion softens. Add a little more oil if the pan looks dry.
Step 4: Stir in the minced garlic, 1/4 tsp salt, and 1/2 tsp black pepper. Cook for 30 seconds, stirring constantly to prevent the garlic from burning. Then add the red bell pepper strips, chopped sun-dried tomatoes, and tomato puree. Stir and cook for 1 minute.
Step 5: Add the dried orzo to the pan and stir to combine. Pour in the white wine and stir for about a minute, allowing the orzo to absorb most of the wine.
Step 6: Stir in the hot chicken stock, then carefully nestle the salmon fillets into the orzo, skin-side down. Turn the heat back up to medium-high and bring to a boil.
Step 7: Once boiling, reduce the heat to low and cover the pan with a lid or foil. Simmer gently for 8-9 minutes, stirring occasionally. Use tongs to move the salmon fillets gently so the orzo underneath doesn’t stick.
Step 8: Remove the lid and stir in the cream and grated Parmesan. Nestle the fresh baby spinach into the orzo, then replace the lid for 1-2 minutes until the spinach wilts.
Step 9: Turn off the heat. Fluff the orzo and spinach gently, then sprinkle with the chopped parsley and a little black pepper before serving.

Tips & Variations

Substitute the chicken stock with vegetable stock for a pescatarian version.
Use fresh tomatoes instead of sun-dried for a milder flavor.
If you prefer a smokier taste, add a pinch of smoked paprika instead of regular paprika.
For richer flavor, sear the salmon skin-side down first to crisp it before flipping.
Swap orzo for couscous or small pasta shapes if desired, adjusting cooking times accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through. Add a splash of stock or cream if it seems dry when reheating.

How to Serve

A white bowl filled with a creamy orange pasta dish with visible bits of green spinach and sliced carrots mixed throughout. On top of the pasta sits a rectangular piece of dark brown, crispy, spiced salmon garnished with small green herb leaves. The pasta has a rich, smooth texture with pieces of sun-dried tomatoes adding texture and deeper color. The bowl rests on a white marbled surface with a reddish-brown cloth partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator before cooking to ensure even cooking and best texture.

What can I substitute for white wine in this dish?

You can replace white wine with extra chicken stock or a splash of lemon juice for acidity, though the flavor will be slightly different but still delicious.