Description
This Mouthwatering Creamy Tuscan Salmon with Orzo is a rich and flavorful one-pan dish combining perfectly seared salmon fillets with a creamy sauce loaded with sun-dried tomatoes, spinach, and Parmesan. Served over tender orzo pasta, this recipe delivers a comforting Italian-inspired meal perfect for weeknight dinners or special occasions. The creamy sauce, brightened with lemon juice and fresh herbs, complements the mild salmon beautifully.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (6 oz each, about 1-inch thick)
- 2 tbsp all-purpose flour (for light coating)
- Salt to taste
- Black pepper to taste
- Olive oil or neutral oil like canola (for frying)
For the Creamy Tuscan Sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot (finely minced)
- 3 garlic cloves (minced, divided)
- 1 cup sun-dried tomatoes in oil (drained and chopped)
- 1 tbsp tomato paste
- 2 cups fresh baby spinach
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 1 cup vegetable broth
- 1/2 cup grated Parmesan
- 1 tbsp lemon juice
- Juice of 1/2 lemon
- Salt and black pepper to taste
For the Orzo
- 1 cup orzo pasta
- 2.5 cups vegetable broth
- 1 tbsp butter
- 1/4 cup grated Parmesan
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley (optional, for brightness)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry and season them with salt and black pepper. Lightly coat each fillet with all-purpose flour, shaking off excess. Heat olive oil (or neutral oil like canola) in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the Orzo: In a separate pot, bring 2.5 cups of vegetable broth to a boil. Add the orzo pasta and cook according to package instructions (approximately 7-9 minutes), until al dente. Drain any excess liquid, if necessary, then stir in 1 tbsp butter, 1/4 cup grated Parmesan, salt, and black pepper to taste. Keep warm.
- Make the Creamy Tuscan Sauce: In the same skillet used for the salmon (remove excess oil but keep the browned bits), add 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and 1 tbsp tomato paste, cooking for another 2 minutes.
- Add Liquids and Seasonings: Pour in 1 cup vegetable broth and 1 cup heavy cream. Stir well to combine and bring to a gentle simmer. Add red pepper flakes, half the grated Parmesan (1/4 cup), 1 tbsp lemon juice, and season with salt and black pepper to taste. Let the sauce simmer for about 5 minutes until slightly thickened.
- Add Spinach and Finish Sauce: Stir in the fresh baby spinach and cook until just wilted, approximately 2 minutes. Adjust seasoning if needed.
- Combine Salmon and Sauce: Return the cooked salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some sauce over the fillets and cook together for an additional 2-3 minutes to meld flavors and heat through.
- Plate the Dish: Serve each salmon fillet over a bed of creamy Parmesan orzo. Spoon extra Tuscan sauce with spinach and sun-dried tomatoes over the top. Garnish with fresh basil or parsley if desired for added brightness and aroma.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.
- Ensure not to overcook salmon; it should be tender and moist inside.
- You can use chicken broth instead of vegetable broth if preferred.
- Sun-dried tomatoes packed in oil add best flavor; drain and chop before using.
- Fresh herbs like basil or parsley brighten up the creamy dish nicely.
