This Creamy Tuscan Salmon Orzo is a luxurious, restaurant-quality meal that brings the bright, sun-kissed flavors of the Mediterranean right into your kitchen. Featuring perfectly seared wild Alaskan salmon nestled in a bed of velvety, herb-infused orzo, this dish is a sophisticated yet approachable dinner that comes together in one pan for the ultimate comfort experience.
The combination of savory sun-dried tomatoes, earthy mushrooms, and a rich, dairy-free cream sauce creates a deeply satisfying meal that is as visually stunning as it is delicious.
Recipe Details
- Flavor Profile: Rich and savory with bright notes of sun-dried tomatoes, aromatic garlic, and a hint of smoky paprika.
- Textures: Flaky, tender salmon fillets paired with a silky, creamy orzo base and the subtle snap of fresh spinach.
- Total Time: Approximately 25–30 minutes of active cooking.
- Difficulty Level: Easy; requires basic searing and a simple pan-sauce technique.
What You’ll Need
This recipe centers on high-quality wild Alaskan salmon and petite orzo pasta. The signature Tuscan sauce is built from a base of minced garlic, shallots, and mushrooms, which are then simmered with chicken bone broth and dairy-free heavy cream. A blend of sun-dried tomatoes and Parmesan cheese adds a concentrated savory punch that pulls the whole dish together.
Ingredient Notes
- Wild Alaskan Salmon – These fillets are nutrient-dense and offer a robust flavor that stands up well to the creamy sauce.
- Orzo Pasta – A small, rice-shaped pasta that absorbs the flavors of the sauce beautifully while maintaining a pleasant chew.
- Dairy-Free Heavy Cream – This provides a rich, velvety consistency to the sauce while keeping the meal inclusive of dairy-free preferences.
- Chicken Bone Broth – Using bone broth adds a deeper nutritional profile and a more savory, complex liquid base than standard stock.
- Sun-Dried Tomatoes – Chopped oil-packed tomatoes offer a sweet and tangy intensity that is classic to Tuscan-style cooking.
- Shallot – Milder and sweeter than a regular onion, the shallot melts into the sauce for a subtle aromatic finish.
Add-ins and Substitutions
- Vegetables – If you want to vary the greens, you can substitute the chopped fresh spinach with baby kale or swiss chard.
- Protein – While salmon is the star, this cream sauce also pairs wonderfully with large shrimp or pan-seared scallops using the same timing.
- Herbs – Fresh dill can be used in place of or in addition to the parsley for a classic salmon pairing.
How to Make Creamy Tuscan Salmon Orzo
1. Season the Salmon Begin by patting your salmon fillets completely dry with a paper towel. This is essential for getting a good sear. Season both sides of the fillets generously with the paprika, dried basil, and garlic powder.
2. Prepare the Orzo In a pot of salted boiling water, cook the orzo for 7–8 minutes. You want it to be just under being fully tender, as it will finish cooking in the sauce later. Drain the pasta and set it aside.
3. Sear the Fillets Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned salmon and cook for 4 minutes per side. Once golden and cooked through, remove the salmon to a plate and tent it loosely with foil to keep it warm.
4. Sauté Aromatics and Veggies In the same skillet, add the remaining 1 tbsp of olive oil over medium-high heat. Stir in the minced garlic and cook for just 30 seconds until fragrant. Add the thinly sliced shallot and mushrooms, cooking for 2–3 minutes until they have softened.
5. Simmer the Tuscan Sauce Stir in the tomato sauce, bone broth, dairy-free heavy cream, chopped sun-dried tomatoes, Parmesan cheese, paprika, and parsley. Reduce the heat to low and let the mixture simmer for 3 minutes to allow the flavors to meld and the sauce to thicken slightly.
6. Combine and Finish Stir the cooked orzo and chopped fresh spinach into the sauce. Continue stirring until the spinach has wilted and the orzo is thoroughly heated through and coated.
7. Serve Nestle the seared salmon fillets back into the skillet on top of the creamy orzo. Cover the pan and cook for 3 minutes to warm the salmon through. Garnish with fresh basil leaves and more chopped parsley, and serve immediately.
Pro Tip: When searing the salmon, avoid the temptation to move it too early. Letting it sit undisturbed for the full 4 minutes on the first side ensures a beautiful, golden crust that seals in the juices.
Recipe Tips
- Salmon Prep – Always bring your salmon to room temperature for about 10–15 minutes before cooking to ensure it cooks evenly all the way through.
- Sauce Consistency – If the sauce becomes too thick after adding the orzo, you can add a splash more of the bone broth to reach your desired creaminess.
- The Skillet – Use a large enough skillet so that the salmon fillets have plenty of room and aren’t crowded, which helps them brown rather than steam.
FAQs
Can I use regular heavy cream? Yes, you can substitute the dairy-free heavy cream with standard heavy cream in equal measurements if you do not have dietary restrictions.
Should I leave the skin on the salmon? You can cook the fillets with the skin on or off based on your preference. If leaving the skin on, sear the skin-side first to get it extra crispy.
What if I don’t have orzo? A small pasta like ditalini or even a long strand like linguine can work, though the texture and the way it nests with the salmon will change.
Serving Suggestions
- Lemon Wedges – A fresh squeeze of lemon juice right before eating cuts through the richness of the cream sauce perfectly.
- Green Side – Serve with a side of roasted asparagus or a crisp cucumber salad for a refreshing contrast.
- Crusty Bread – A piece of warm sourdough is excellent for soaking up any extra Tuscan cream sauce.
Make This Recipe in Advance
You can slice the shallots, mushrooms, and spinach earlier in the day to minimize prep time. The orzo can also be boiled ahead of time; if doing so, toss it with a teaspoon of olive oil after draining to prevent the grains from sticking together in the fridge. For the best flavor and texture, the salmon should be seared fresh just before serving.
Creamy Tuscan Salmon Orzo
- Total Time: 30 minutes
- Yield: 2 Servings 1x
Description
This Creamy Tuscan Salmon Orzo is a luxurious, restaurant-quality meal. Featuring perfectly seared wild Alaskan salmon in a velvety, herb-infused orzo sauce with sun-dried tomatoes, mushrooms, and spinach, it’s a sophisticated 30-minute dinner that delivers ultimate comfort.
Ingredients
The Salmon & Seasoning
- 2 wild Alaskan salmon fillets (4–6 oz each)
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
The Tuscan Orzo & Sauce
- 8 oz orzo pasta
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 shallot, thinly sliced
- 1/4 cup sliced mushrooms
- 1/4 cup tomato sauce or marinara
- 1/2 cup chicken bone broth
- 1/2 cup heavy cream (dairy-free optional)
- 2 tablespoons sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh spinach, chopped
Garnish
- Fresh parsley and basil leaves
Instructions
Prep: Season salmon with paprika, basil, and garlic powder. Cook orzo for 7–8 mins until slightly underdone; drain.
Sear: Heat 2 tbsp oil in a skillet. Sear salmon for 4 mins per side until golden. Remove and tent with foil.
Sauce Base: Sauté garlic, shallots, and mushrooms for 2–3 mins. Stir in tomato sauce, broth, cream, sun-dried tomatoes, and Parmesan. Simmer for 3 mins.
Combine: Fold orzo and spinach into the sauce until coated and spinach is wilted.
Finish: Nestle salmon back into the pan. Cover and cook for 3 mins to warm through. Garnish and serve.
Notes
The Perfect Sear: Don’t move the salmon once it hits the pan to ensure a crusty, golden exterior.
Orzo Texture: Under-cooking the orzo by a minute allows it to finish in the sauce without turning mushy.
Bone Broth: Using bone broth adds depth and a protein boost compared to regular stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan / Skillet
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 Fillet with Orzo
- Calories: 640
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg
Keywords: creamy tuscan salmon, salmon orzo recipe, one pan salmon dinner, sun-dried tomato pasta, healthy mediterranean meals, 30 minute seafood recipes
