One Pot Creamy Salmon Orzo
, Updated Oct 25, 2025
This post may contain affiliate links. Please read our disclosure policy.
Tuscan Salmon Pasta with orzo, sun-dried tomatoes and spinach in a creamy garlic Parmesan sauce. An easy and quick, meal for the whole family.
The best salmon dish should be as simple as possible. Thankfully, this delicious creamy salmon dinner requires very little time, a few simple ingredients and is perfect for the huge salmon fan in your home.
Tuscan Salmon Pasta with orzo, sun-dried tomatoes and spinach in a creamy garlic Parmesan sauce. Just typing this is making me hungry… it is such an easy, yet delicious, salmon dish!
You can simply serve the creamy orzo with the tender salmon fillets served on top. Or you can tenderly flake the cooked salmon and fold it into the pasta. Either way it tastes great, and you can even convert any non-seafood lovers out there.
Here’s What You’ll Need
This easy pasta recipe combines orzo, which you know I am low-key obsessed with, and pan fried salmon fillets.
You will also need some onions or shallots, plenty of fresh minced garlic, vegetable broth, sun-dried tomatoes, spinach or kale, cream and Parmesan cheese.
How To Make Tuscan Salmon Pasta
PAN FRY THE SALMON
- Take the fish out of the fridge to come to room temperature. Pat the salmon fillets dry using kitchen paper and season well with salt and freshly ground pepper.
- Heat the olive oil in a non-stick frying pan. Wait until the oil shimmers and you feel warmth coming off of the pan when you hold your hand about a little above it. Add the salmon, skin side down and cook for 4-5 minutes.
- Use the spatula to gently flip the fillets and cook for only 1-2 minutes longer. Set aside onto a plate.
PREPARE THE PASTA
- Add the chopped shallots and minced garlic to the pan, with a drizzle of oil if needed, and fry until they soften. Salt and pepper to taste. Stir in the orzo and cook for a couple of minutes.
- Pour in the vegetable stock or broth and bring to a simmer. Cook over medium-low heat for 12-15 minutes, stirring occasionally so that the orzo doesn’t stick. If the pan is getting quite dry, you can add some hot water or more broth as needed.
- Add the sun-dried tomatoes, spinach or kale and stir until everything is combined. Finally stir in the cream and Parmesan and take off the heat. Have a taste and adjust the seasoning as needed.
Serving Suggestions
Divide the orzo between four plates and top with the salmon. Garnish with chopped parsley, add a slice of focaccia bread on the side and enjoy. A glass of chilled crisp Sauvignon Blanc would be the best wine partner.
Recipe Notes and FAQs
- What’s the best way to pan fry salmon? Salmon cooks quickly so don’t use a scalding hot pan, a medium heat is fine. This will produce the flaky salmon you want with tender salmon in every bite. Each fillet should be a light golden brown when you’re done.
- Do we have to use vegetable broth? No, you can also use chicken broth or chicken stock instead. Either way, you’ll end up with a delicious creamy Parmesan sauce the whole family is going to love.
- Do I have to use orzo or can I choose another pasta? Not at all, though we do suggest using a small pasta. Also, when it comes to pasta, cook time will vary, so check you’re happy with the texture – this isn’t the same as throwing a handful of spaghetti or linguini into boiling water!
- What’s the best way to serve this dish? You can flake the salmon and mix it into the pasta if you like, but I like to top each plate with the grilled salmon fillets. That way, you can really taste the salmon rather than it being lost in the creamy garlic sauce.
Please leave a comment and rating if you try my Tuscan Salmon Pasta recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Creamy Garlic Tuscan Salmon Pasta
Video
Ingredients
- 2 tbsp olive oil , or as needed
- 4 salmon fillets , skin on
- 1 tsp salt , or to taste
- ½ tsp freshly ground pepper , more to serve
- 2 banana shallots or 1 onion, finely diced
- 3 galric cloves , minced
- 300 g (1 ½ cups) orzo pasta
- 720 ml (3 cups) vegetable stock / broth
- 200 g ( 7 oz) sun-dried tomatoes , roughly chopped
- 200g ( 7 oz) spinach or kale , roughly chopped
- 120 ml (½ cup) cream single / pouring cream
- 3 tbsp grated Parmesan , plus more to serve
- 1 tbsp parsley , chopped
Instructions
PAN FRY THE SALMON
- Take the fish out of the fridge to come to room temperature. Pat the salmon fillets dry using kitchen paper and season well with salt and freshly ground pepper.4 salmon fillets
- Heat the olive oil in a non-stick frying pan. Wait until the oil shimmers and you feel warmth coming off of the pan when you hold your hand about a little above it. Add the salmon, skin side down and cook for 4-5 minutes.2 tbsp olive oil
- Use the spatula to gently flip the fillets and cook for only 1-2 minutes longer. Set aside onto a plate.
PREPARE THE PASTA
- Add the chopped shallots and minced garlic to the pan, with a drizzle of oil if needed, and fry until they soften. Season with the salt and pepper.1 tsp salt , ½ tsp freshly ground pepper, 2 banana shallots, 3 galric cloves
- Stir in the orzo and cook for a couple of minutes. Pour in the vegetable stock or broth and bring to a simmer. Cook over medium-low heat for 12-15 minutes, stirring occasionally so that the orzo doesn't stick.300 g (1 ½ cups) orzo pasta, 720 ml (3 cups) vegetable stock / broth
- Add the sun-dried tomatoes, spinach or kale and stir until everything is combined.200 g ( 7 oz) sun-dried tomatoes, 200g ( 7 oz) spinach or kale
- Finally stir in the cream and Parmesan and take off the heat. Have a taste and adjust the seasoning as needed.120 ml (½ cup) cream, 3 tbsp grated Parmesan
- Divide the orzo between four plates and top with the salmon. Garnish with chopped parsley, add a slice of focaccia bread on the side and enjoy1 tbsp parsley
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
