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Tuscan Salmon with Orzo Recipe

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★★★★★

4.5 from 222 reviews

This Tuscan Salmon with Orzo recipe features tender salmon fillets cooked with a flavorful blend of spices, nestled in a creamy orzo pasta with sun-dried tomatoes, red bell pepper, and fresh spinach. The dish is elevated with white wine, parmesan, and fresh parsley, offering a rich, comforting Italian-inspired meal that’s both elegant and simple to prepare.

Ingredients

Scale

Salmon and Seasoning

  • 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

Vegetables and Aromatics

  • 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)

Orzo and Liquids

  • 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

Finishing Ingredients

  • 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

  1. Season the Salmon: Place the salmon fillets on a plate. In a small bowl, mix together salt, garlic powder, black pepper, paprika, and dried oregano. Sprinkle this spice mix over the top of the salmon fillets and pat it down gently so the seasoning sticks.
  2. Heat Oil and Butter: Heat the oil and unsalted butter in a large frying pan or skillet over medium-high heat until hot and butter is melted.
  3. Sear the Salmon: Place the salmon fillets skin-side-up into the pan, so the seasoned side contacts the oil and butter. Cook for 3-4 minutes until the salmon turns golden brown, then remove from the pan and place on a plate skin-side-down, setting it aside to continue cooking in the orzo later.
  4. Sauté the Onion: Reduce heat to medium-low and add the sliced onion to the pan. Cook, stirring often, for about 5 minutes until softened. Add a couple of sprays of oil if the pan seems dry during this process.
  5. Add Garlic and Vegetables: Add the minced garlic, salt, and black pepper to the pan. Cook for 30 seconds while stirring constantly to prevent burning the garlic. Then stir in the red bell pepper strips, chopped sun-dried tomatoes, and tomato puree. Cook for 1 minute to combine flavors.
  6. Cook the Orzo: Add the dried orzo to the pan and stir it through the vegetable mixture. Pour in the white wine and stir continuously for about 1 minute to allow the orzo to absorb most of the wine.
  7. Add Stock and Salmon: Stir in the hot chicken stock, then nestle the salmon fillets into the orzo mixture, placing them skin-side down.
  8. Simmer the Orzo and Salmon: Increase the heat to medium-high to bring the mixture to a boil. Then reduce heat to low, cover the pan with a lid or foil, and simmer for 8-9 minutes, stirring occasionally. Use tongs to gently move the salmon to stir the orzo underneath and prevent sticking. Cook until the orzo is al dente, with a slight bite.
  9. Add Cream and Cheese: Stir the double cream and grated parmesan cheese into the orzo. Nestle in the fresh baby spinach, cover the pan again, and cook for another 1-2 minutes until the spinach wilts.
  10. Finish and Serve: Turn off the heat. Gently fluff the orzo and spinach together, then sprinkle with the chopped fresh parsley and some freshly ground black pepper to taste. Serve the dish warm.

Notes

  • You can substitute chicken stock with vegetable stock for a lighter flavor.
  • If you prefer, skin can be removed from salmon before cooking.
  • Use low-sodium chicken stock to control the salt content.
  • For a non-alcoholic version, substitute white wine with additional chicken stock or water with a splash of lemon juice.
  • Orzo can be replaced with small pasta like acini di pepe or Israeli couscous.
  • Ensure the pan is large enough to accommodate both salmon and orzo comfortably.
  • Cooking times may vary slightly depending on thickness of the salmon fillets.
  • Leftovers store well in the refrigerator for up to 2 days and reheat gently to avoid overcooking the salmon.

Keywords: Tuscan salmon, orzo pasta, creamy orzo, sun-dried tomatoes, Italian salmon recipe, one-pan salmon dinner

Find it online: https://leofoster.com/tuscan-salmon-with-orzo-recipe/