This creamy salmon orzo pasta is packed with fresh asparagus, cherry tomatoes, and perfectly seared salmon. It comes together quickly for a satisfying, flavor-packed dinner!
This salmon orzo reminds me of the simple meals we always enjoy during our summer travels through Europe. The combination of the fresh veggies, creamy sauce, and flaky salmon tastes absolutely divine — I’d never believe it’s nearly effortless to throw together! I love that I can swap in whatever vegetables I have on hand so the outcome never has to be exactly the same. We like it best straight out of the skillet when everything is fresh, but the leftovers are just as delicious the next day (which makes lunch an easy win).
Love salmon pasta? Dive into a luxurious bowl of salmon Alfredo next!
How To Make Salmon Orzo
This salmon orzo is perfect for busy weeknights because it takes only 25 minutes to whip up. Add everything to the same skillet, then enjoy the easy cleanup!
- Sear the salmon: Pat the salmon fillets dry and season them with the smoked paprika and garlic parsley salt. Sear them skin-side up in an oiled large, deep skillet (I love this one) for a few minutes, then flip and continue searing until they are fully cooked. Transfer the salmon to a plate.
- Sauté the onions: Add the remaining oil and diced onions to the same skillet and sauté them until they are soft.
- Cook the orzo: Add the orzo and toast it briefly, then pour in the chicken stock and the garlic parsley salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for five minutes.
- Add the asparagus: Add the asparagus and tomato, continue cooking for 3-4 minutes.
- Finish it off: Stir in the heavy cream, Parmesan cheese, and lemon juice and cook for a couple minutes. Add in salmon until its warmed through. Garnish the dish with fresh basil and black pepper.
Tips For the Best Salmon Orzo
This dish will “o-fish-ially” make it into your recipe repertoire with a few simple tips. Here’s what I’ve learned through trial and error for the creamiest, most flavorful salmon orzo.
- Prep all the ingredients in advance. This recipe moves quickly, so it’s crucial to have everything ready once you turn the stove on. Cut the veggies, grate the cheese, and squeeze the lemon juice — you can even cook the salmon ahead of time with this easy air fryer recipe and just throw it in to warm up before serving.
- Scrape the pan. Use a wooden spoon to scrape all those delicious browned bits off the bottom of the skillet after adding the stock.
- Add in leafy greens (optional). Pre-chop your favorite leafy greens (I love baby spinach, kale, and arugula) and add them in with the cherry tomatoes for an extra boost of nutrition.
- Loosen up the sauce before serving. If the orzo soaks up too much of the sauce, stir in a splash of chicken stock or cream before serving.
- Remember the garnish. Extra grated Parmesan and fresh herbs on top take this dish to a restaurant-quality level. You eat with your eyes first, after all!
Storage & Reheating
Honestly, I’ll be shocked if you have leftovers because this salmon orzo never lives to see another day in our house. But if you do, here’s how to keep them fresh!
- Storage: Store any leftovers for up to three days in an airtight container in the fridge (the best containers for meal prep).
- Reheating: Gently warm the salmon orzo in a skillet over low heat, adding a splash of chicken stock or milk to loosen the creamy sauce.
More Orzo Recipes
- Creamy Orzo Bacon Pasta — Caramelized onions, crispy bacon bits, and a Parmesan cream sauce
- Shrimp Orzo — Full of garlicky flavor and ready in 30 minutes
- Greek Orzo Salad — Olives, feta, basil… oh my!
- Italian Stuffed Peppers — Creamy orzo packed into bell peppers with cheese, red sauce, and ground beef
Recipe
Ingredients
- 4 salmon fillets
- ½ tsp smoked paprika
- 1 ¼ tsp garlic parsley salt divided
- 4 tbsp oil avocado or olive, divided
- 1 medium yellow onion diced
- 1 cup uncooked orzo
- 2 cups chicken stock
- 1 cup asparagus cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tbsp freshly squeezed lemon juice
- Fresh basil for garnish
- Freshly ground black pepper for serving
Instructions
- Pat the salmon fillets dry with a paper towel. Season both sides with the 1/2 tsp smoked paprika and 1/4 tsp garlic parsley salt.
- Heat a large, deep skillet over medium-high heat for 2–3 minutes. Add 2 tbsp of oil and swirl to coat the pan. Place the salmon fillets skin-side up and sear for 3–4 minutes. Flip and cook them for another 2–3 minutes, or until they are cooked to your desired doneness. Transfer the salmon to a plate.
- Add the remaining 2 tbsp of oil and diced onions to the same skillet. Sauté the onions for 2–3 minutes, until they are softened.
- Add the orzo to the skillet and toast it for 1–2 minutes, stirring frequently.
- Pour in the chicken stock and stir in the remaining 1 tsp garlic parsley salt. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer the mixture for 5 minutes, stirring occasionally.
- Add the asparagus and tomatoes, continue cooking for 3–4 minutes, stirring occasionally, until the orzo is tender and the asparagus is crisp-tender.
- Stir in the heavy cream, Parmesan cheese, and lemon juice. Cook the mixture for 1–2 minutes, stirring, until the sauce is creamy.
- Return the salmon to the skillet and let it warm through for 1–2 minutes. Garnish the dish with fresh basil and freshly ground black pepper. Serve immediately and enjoy!
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