Salmon with artichoke orzo. This simple, hearty dish is so delicious. Think pan-seared salmon with buttery artichokes and the addition of smooth orzo swirled in a rich creamy sauce. This combo is insanely good! Truly one of those all-in-one dinners that will make your taste buds very happy.
Orzo with salmon
This salmon recipe ticks all the boxes. Just one skillet, 30 minutes and mostly pantry staple ingredients. It’s packed with flavor and satisfies the need for comfort food. Plus, the bonus of a one-pot dish and less clean-up, is always appreciated.
Despite its impressive appearance, this dish is incredibly easy to make. The secret to its amazing flavor is to cook everything in one skillet, this way the aromas blend together making this simple weeknight meal taste super fancy. We cook the marinated artichoke hearts in the creamy sauce, they infuse the orzo with their nutty flavor, creating a delicious sauce to coat the pasta. Rounding out the dish with the seared salmon is an easy way to pack in protein.
Salmon goes so well with creamy orzo and artichokes. It’s the kind of surprise that’s just obvious when you think about it. And once you’ve tasted it, you’ll want to make it over and over again. Pan-seared salmon is always fantastic and this recipe brings the flavor to a whole new level. You’ll love it!
Let me guide you through the recipe with this step-by-step VIDEO.
Ingredients and Substitutions
Salmon
- Salmon: Use salmon fillets of the same size and thickness so they can cook evenly. If you want to use skin-on salmon, go for it!
- Seasoning: A mix of salt, black pepper, garlic powder and sweet paprika.
- Olive Oil and Unsalted Butter: To sear the salmon fillets. By mixing oil and butter together, you can increase the smoke point and the flavor.
Artichoke Orzo
- Orzo: It will add a silky texture to this dish. If you can’t find it, try to go for a pasta variety that’s as small as possible.
- Artichoke Hearts: Jarred grilled artichokes packed in oil add a slightly nutty flavor and are the go-to in this recipe. Oil-packed artichoke hearts are more flavorful then water-packed. But if you can’t find them simply use the ones packed in water.
- Garlic and Onion: Aromatics to lift up the flavor.
- Chicken Broth: You can also use vegetable broth.
- Heavy Cream: You can substitute with 20% fat cream, but try not to use milk as your sauce will turn out too watery.
- Parmesan: Best when freshly grated for a smooth result.
- Seasoning: Dried thyme, can be substituted for Italian seasoning, dried oregano or dried basil.
Helpful tips
- Feel free to add extra veggies like fennel, spinach or kale.
- Try this recipe with shrimp instead of salmon.
- Serve with a leafy salad drizzled with a balsamic dressing.
How to store leftover salmon with creamy orzo
- The leftovers will keep in the refrigerator for 1 day.
- I do not recommend freezing the orzo, as it may change texture and become mushy upon thawing. You could freeze the salmon separately and use the orzo for lunch or pair it with a salad for a quick dinner.
Salmon with Artichoke Orzo
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 skinless salmon fillets - skinless
- 1 tsp salt - divided
- 1 tsp black pepper - divided
- ½ tsp garlic powder
- ½ tsp sweet paprika
- 4 garlic cloves - minced
- 1 small yellow onion - finely chopped
- 1 tsp dried thyme
- 1 cup orzo
- 2 ½ cups chicken broth
- 10 ounce artichoke hearts packed in oil - drained
- ¾ cup grated Parmesan
- 2 tbsp lemon juice
- 1 cup heavy cream
- chopped parsley - for serving
- chili flakes - for serving
Instructions
- Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, paprika and ½ teaspoon salt and pepper.
- Finely chop the onion, mince the garlic and halve the artichokes.
- Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and cook 3 minutes per side. Remove from skillet onto a clean plate and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme, and the remaining salt and pepper. Next add orzo and cook for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered until almost al dente and most of the liquid is absorbed, about 10 minutes. Stir frequently to keep the orzo from sticking to the bottom of you skillet and to release its starch.
- Stir in Parmesan. Add artichokes and lemon juice. Pour in cream and simmer for 2 minutes or until the sauce starts to thicken. Return salmon to the skillet and simmer everything for 3 more minutes or until the salmon is heated through.
- Top with chili flakes, freshly ground black pepper and parsley. Serve immediately. Enjoy!
Video
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