Cajun Salmon Orzo

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This 30-minute One-Pan Cajun Salmon Orzo is the ultimate weeknight dinner! Juicy, spiced salmon sits on a bed of creamy, cheesy orzo packed with sun-dried tomatoes and spinach.

Prep Time10

Cook Time30

Total Time40

Course: Main

Keyword: Cajun Salmon Orzo

Servings:

Calories: 588kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

4 salmon filets
1 tbsp cajun seasoning
1 tsp salt
1 tbsp unsalted butter
1 tbsp olive oil or as needed to cover bottom of pan
12 baby plum tomatoes or cherry tomatoes, halved
⅓ cup (80ml) white wine See Note 1
½ cup (80g) sun-dried tomatoes drained of oil and sliced
1 large onion sliced
2 red bell peppers sliced
3 cloves garlic sliced
1 cup (200g) orzo
2 tbsp tomato paste
2 cups (500ml) vegetable stock plus an additional cup (250ml) if needed
6 cups (200g) baby spinach
¼ cup (60ml) heavy cream (= double cream) See Note 2
3 tbsp grated parmesan plus extra to serve
1 tbsp lemon juice or to taste
salt and pepper to taste, to season
pinch red pepper flakes to serve
2 tbsp flat leaf parsley or basil chopped, to garnish

Instructions

Pat the salmon dry with paper towels and sprinkle generously with Cajun seasoning and salt on both sides.
4 salmon filets, 1 tbsp cajun seasoning, 1 tsp salt
Heat the butter and olive oil (or the oil from the sun-dried tomatoes) in a large skillet over medium-high heat. Place the salmon filets skin-side down in the pan and cook for 3-4 minutes without disturbing.
1 tbsp unsalted butter, 1 tbsp olive oil
Carefully turn the filets over to cook on the other side until beautifully golden and just cooked through. Remove and set aside on a plate.
Add the baby tomatoes to the hot pan and stir for a couple of minutes over high heat until they start to blister. Lower the heat and transfer the tomatoes to a bowl.
12 baby plum tomatoes
Deglaze the pan with the wine and cook it down until reduced. Add the sun-dried tomatoes to the pan followed by the onion and pepper. Sauté until softened, stirring occasionally.
⅓ cup (80ml) white wine, ½ cup (80g) sun-dried tomatoes, 1 large onion, 2 red bell peppers
Add the garlic and cook for 30 seconds, then add the dry orzo and tomato paste, toasting for a minute or so to coat in the flavorful pan oils.
3 cloves garlic, 1 cup (200g) orzo, 2 tbsp tomato paste
Pour the stock into the pan and add the sliced fresh tomatoes. Bring everything to a low simmer and cook for about 12 minutes, stirring frequently to prevent the orzo from sticking. Keep an eye on the pan and add more hot stock or water if it's looking a little dry – orzo soaks liquid up like a sponge!
2 cups (500ml) vegetable stock
Add the spinach to the pan once the orzo is tender – but still al dente – and stir so that it wilts. Stir in the cream, lemon juice and grated parmesan. Taste and adjust the seasoning as needed.
6 cups (200g) baby spinach, ¼ cup (60ml) heavy cream, 3 tbsp grated parmesan, 1 tbsp lemon juice, salt and pepper
Nestle those gorgeous Cajun salmon filets back in the creamy orzo, let everything warm through for a minute. Garnish with red pepper flakes and herbs and serve.
pinch red pepper flakes, 2 tbsp flat leaf parsley or basil

Notes

NOTE 1: If you prefer not to cook with wine, simply replace it with an equal amount of vegetable stock or use alcohol-free wine.
NOTE 2: You can substitute the heavy cream with reduced fat sour cream or soy cream. Just be sure to stir it in over low heat at the very end so it doesn't split.
Leftovers and Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Make sure to add some water or stock when reheating as the orzo will have soaked up most of the sauce.

Nutrition