Description

This one-pan salmon with spinach and orzo is a delicious and easy-to-make meal that combines tender, Cajun-seasoned salmon fillets with a flavorful medley of spinach, cherry tomatoes, and orzo pasta. Cooked all together in a single pot, the dish is perfect for a nutritious weeknight dinner loaded with vibrant flavors and minimal cleanup.

Ingredients

Salmon

4 6-ounce (170g) salmon fillets, skin removed
2 teaspoons Cajun or blackened seasoning

Vegetables and Aromatics

1 large onion, diced
6 cloves garlic, minced
1 1/2 pounds (680g) cherry tomatoes, halved
1 pound (454g) baby spinach
1/4 cup minced flat-leaf Italian parsley

Pan Sauce and Cooking Liquids

6 tablespoons (90ml) extra virgin olive oil, divided
2 tablespoons (28g) unsalted butter
3 cups (720ml) low-sodium chicken stock (or water/vegetable stock)
3 tablespoons (45ml) lemon juice

Seasonings

1 tablespoon dried oregano
2 teaspoons (13g) fine sea salt
1/2 teaspoon black pepper

Pasta

1 pound (454g) orzo pasta

Cook Mode Prevent your screen from going dark

Instructions

Heat the pan: Place a large pot or a high-walled pan over medium heat and add 4 tablespoons of extra virgin olive oil along with the unsalted butter. Allow the butter to melt completely and the oil to warm for a flavorful base.
Season and sear the salmon: Pat the salmon fillets dry with paper towels, then evenly coat both sides with Cajun or blackened seasoning. Place them in the heated pan and sear for about 3 minutes on each side until a golden crust forms. Remove the salmon to a plate and cover loosely with foil to keep warm.
Sauté onion and garlic: Add the remaining 2 tablespoons of olive oil to the same pan. Add the diced onion with a pinch of salt, cooking until translucent and soft, about 5 minutes. Then stir in the minced garlic and cook until fragrant, approximately 2 minutes.
Cook the tomatoes: Add the halved cherry tomatoes to the pan and cook for 5 to 6 minutes, stirring occasionally, until they begin to break down and release their juices, creating a fresh sauce base.
Wilt the spinach: Incorporate the baby spinach along with the dried oregano, sea salt, and black pepper. Stir well to coat the greens with the flavors, then press down lightly and cover with a tight-fitting lid. Let the spinach wilt for 2 to 3 minutes until tender.
Add stock and orzo: Pour in the chicken stock and bring the mixture to a boil. Once boiling, stir in the orzo pasta and mix to coat evenly. Cover the pot, reduce the heat to low, and simmer for 8 minutes to partially cook the pasta.
Cook salmon with orzo: After 8 minutes, remove the lid and nestle the seared salmon fillets gently into the orzo. Cover again and cook for an additional 4 to 6 minutes until the orzo is tender and the salmon is cooked through.
Finish and serve: Remove the pot from heat. Stir in the fresh lemon juice and minced parsley to brighten the flavors. If the orzo seems dry, add a splash more chicken stock or olive oil. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your easy and wholesome one-pan meal!

Notes

You can substitute chicken stock with vegetable stock or water if preferred.
For a milder flavor, reduce Cajun seasoning or replace it with simple black pepper and paprika.
Ensure salmon fillets are of even thickness for consistent cooking results.
If the orzo absorbs too much liquid before cooking is finished, add small amounts of hot stock or water as needed.
Leftovers keep well in the refrigerator for up to 2 days and reheat gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American