Mediterranean Creamy Salmon and Spinach Orzo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This Mediterranean Creamy Salmon and Spinach Orzo is a simple yet elegant one-pan meal that tastes like something from a seaside café. The creamy orzo serves as a cozy base, soaking up the flavors of seared salmon, garlic, and Parmesan, while spinach adds freshness and color. A squeeze of lemon brightens everything, making this dish rich yet balanced. It’s perfect for a weeknight dinner that feels a little special but comes together in half an hour.
Ingredients
Protein:
2 salmon fillets (about 6 oz each), skin removed
Salt and black pepper, to taste
1 tbsp olive oil
Pasta:
1 cup orzo pasta
Vegetables:
2 cups fresh spinach, roughly chopped
½ medium onion, finely chopped
2 cloves garlic, minced
½ cup roasted red bell peppers, chopped (optional)
Sauce Base:
1 ½ cups chicken or vegetable stock
¾ cup heavy cream (or half-and-half for a lighter version)
¼ cup grated Parmesan cheese
Seasoning & Garnish:
1 tsp Italian seasoning
1 tbsp lemon juice (plus more to taste)
Fresh basil or thyme, for garnish
Instructions
Cook the Salmon
Season salmon fillets with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Sear the salmon for 3–4 minutes per side until golden and cooked through.
Remove from the pan and set aside.
Sauté the Aromatics
In the same skillet, add a little more olive oil if needed.
Add the chopped onion and cook for 2–3 minutes until soft.
Stir in minced garlic and cook for another 30 seconds until fragrant.
Cook the Orzo
Add the orzo to the skillet and toast lightly for 1 minute.
Pour in the chicken or vegetable stock.
Bring to a simmer, then reduce the heat and cook for about 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Make It Creamy
Stir in the heavy cream and Parmesan cheese.
Add Italian seasoning and roasted red peppers (if using).
Simmer gently for 2–3 minutes until creamy and thickened.
Add Spinach and Salmon
Stir in the chopped spinach and let it wilt.
Flake the salmon into chunks and gently fold it into the orzo mixture.
Finish with a squeeze of lemon juice and adjust salt and pepper to taste.
Serve
Serve warm, garnished with fresh basil or thyme and an extra sprinkle of Parmesan if desired.
Tips & Variations
Cooking the Salmon Perfectly:
For moist, flaky salmon, don’t overcook it. Remove it from the skillet when it’s just opaque in the center—it will finish cooking slightly when added back to the warm orzo.
You can also bake or air-fry the salmon instead of pan-searing if you prefer a lighter version.
Orzo Cooking Tips:
Toasting the orzo before adding stock enhances its nutty flavor and prevents it from getting mushy.
Stir often while simmering to avoid sticking and ensure even cooking.
If the sauce thickens too much, add a splash of warm broth or water to loosen it up before serving.
Cream Options:
For a rich, velvety texture, use heavy cream.
For a lighter dish, swap in half-and-half or evaporated milk.
You can also use Greek yogurt for a tangier, lower-fat option (add it off the heat to prevent curdling).
Cheese Choices:
Parmesan is classic, but Pecorino Romano or Asiago work beautifully too.
For a more Mediterranean flair, crumble in a bit of feta cheese at the end instead of Parmesan.
Add More Veggies:
Try adding sun-dried tomatoes, artichoke hearts, or zucchini for extra Mediterranean color and texture.
A handful of peas or broccoli florets can also make the dish heartier and more balanced.
Flavor Enhancements:
A spoonful of pesto stirred in before serving adds a fresh, herby note.
Add a dash of chili flakes for gentle heat, or a sprinkle of paprika for depth.
Finish with a drizzle of good olive oil for richness and shine.
Make It Ahead:
The creamy orzo reheats well, but the sauce may thicken as it sits. Stir in a splash of broth or milk when reheating to bring back the creaminess.
Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions:
Salmon: Try shrimp, chicken, or even tofu for a vegetarian twist.
Spinach: Swap with kale, arugula, or Swiss chard.
Stock: Vegetable broth keeps it light and vegetarian-friendly.
Serving Ideas:
Serve with a crisp Greek salad or roasted vegetables on the side.
Pair with garlic bread or lemon-herb focaccia to soak up the creamy sauce.
Q&A
Q: Can I use canned salmon instead of fresh?
Yes, you can. Just drain it well and flake it in during the final step. The flavor will be slightly different, but it’s a great time-saving option for busy nights.
Q: What if I don’t have orzo?
You can substitute small pasta shapes like ditalini, acini di pepe, or even rice for a risotto-style dish. Adjust cooking time and liquid as needed.
Q: Can I make this dairy-free?
Absolutely. Use coconut milk or unsweetened oat cream instead of heavy cream, and skip the Parmesan or replace it with a dairy-free cheese alternative.
Q: How do I prevent the sauce from curdling?
Keep the heat low when adding cream and cheese. If you’re using half-and-half or yogurt, add it after removing the pan from heat and stir gently.
Q: Can this be made ahead?
Yes, it reheats beautifully. Store it covered in the fridge for up to 3 days and warm gently on the stove with a splash of milk or broth to loosen the sauce.
Nutrition
(Per serving, based on 4 servings)
Calories: ~510 kcal
Protein: 32 g
Carbohydrates: 38 g
Fat: 25 g
Saturated Fat: 10 g
Fiber: 3 g
Sugar: 4 g
Sodium: 580 mg
Calcium: 170 mg
(Values may vary depending on cream type, cheese, and salmon size.)
Conclusion
This Mediterranean Creamy Salmon and Spinach Orzo is a comforting yet fresh meal that captures the balance of coastal flavors—creamy, lemony, and herby with tender salmon and vibrant greens. It’s rich enough to satisfy yet light enough for any season.
What makes it special is its simplicity: a single skillet, a few Mediterranean staples, and just 30 minutes. Perfect for when you want a wholesome, restaurant-quality dinner without much fuss. Serve it warm with a squeeze of lemon and a sprinkle of fresh herbs for a bright, satisfying finish.