Salmon has always been a family favorite, and this recipe for Salmon with Creamy Tomato Orzo is one that I keep going back to. I remember when I first made this dish – I wanted something quick but packed with flavor for our family dinner. The blend of creamy orzo, tangy tomatoes, and crispy salmon made it an instant hit. Now, it’s a recipe that I can always count on when I need to whip up something that feels fancy but is actually quite simple to make.
This dish reminds me of summer evenings when we’d sit down together after a long day, eager for a comforting meal. It’s light, yet satisfying, and pairs perfectly with a crisp salad or some roasted veggies. The best part is how versatile it is; whether I’m serving it to just the family or when friends drop by unexpectedly, it never fails to impress. The creamy orzo is a nice twist on the typical pasta, and the burst of freshness from the tomatoes ties everything together beautifully.
If you’re like me and love cooking meals that are both simple and packed with flavor, this one’s for you. Whether you’re a seasoned cook or just starting out, this recipe is easy enough for anyone to follow. Plus, the leftovers (if there are any!) are just as delicious the next day. Trust me, once you make it, you’ll want to add it to your regular meal rotation!
Preparing Salmon With Creamy Tomato Orzo
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Ingredients
- 1 clove garlic, finely minced
- 1/3 onion, diced small
- 2 salmon fillets, skin on
- 1 tbsp lemon juice
- 1 tsp dried parsley
- 1 tomato, cut into wedges
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 150 g orzo pasta
- 1 tbsp vegetable oil
- Salt & pepper to taste
- 500 ml fish broth
- Lemon slices and chopped chives for garnish
Directions
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the diced onions and sauté them for 2-3 minutes until soft and golden. Place the salmon fillets, skin side down, into the skillet and cook for 2-3 minutes until the skin turns crispy. Remove the salmon and onions from the pan and set aside.
In the same pan, add the orzo, minced garlic, and tomato paste. Stir until well combined, then pour in the fish broth. Bring the mixture to a boil and add smoked paprika, parsley, lemon juice, salt, and pepper. Stir to ensure all ingredients are mixed thoroughly.
Once the broth is simmering, add the tomato wedges. Reduce the heat slightly and let everything cook together for about 5 minutes, stirring occasionally, until the orzo is almost fully cooked.
Stir in the yogurt, making the sauce creamy. Gently place the salmon fillets back into the pan, skin side up, and allow them to cook for another 3-4 minutes until fully done.
Remove the skillet from heat, garnish with fresh chives and lemon slices, adjust seasoning if necessary, and serve immediately. Enjoy your delicious meal!
Storing Suggestion
Leftover salmon with creamy tomato orzo can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth to the orzo to keep it from drying out, and warm it over low heat on the stove.
Cooking Tips
If you don’t have fish broth on hand, you can substitute it with vegetable broth. Adding a bit of butter to the orzo while cooking enhances the creaminess of the sauce. For an extra kick, try using a pinch of red pepper flakes or a dash of hot sauce.
Serving Suggestions
This dish pairs beautifully with a light salad or some roasted vegetables on the side. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, also complements the flavors well. For a fresh touch, garnish with extra lemon slices or even some capers.
Ingredient Substitutions
If you don’t have orzo, small pasta like couscous or quinoa can be used. You can also swap out salmon for another fish, such as cod or halibut. For a dairy-free option, replace the yogurt with coconut cream or a plant-based alternative.
Seasonal Variations
In the summer, fresh cherry tomatoes can be used instead of wedges, and a handful of basil can add a seasonal touch. In the winter, try adding some spinach or kale for extra nutrition and warmth.
Allergen Information
This recipe contains fish and dairy. For those with a fish allergy, substitute the salmon with a plant-based protein like tofu. For a dairy-free version, replace the yogurt with a dairy-free alternative such as coconut yogurt or soy-based cream.
FAQ
Can I make this dish ahead of time?
Yes, you can prepare the orzo and salmon in advance. Store them separately in the fridge and combine them just before serving to ensure the salmon stays crisp and the orzo remains creamy.
How do I know when the salmon is fully cooked?
The salmon should be opaque and easily flake with a fork when it’s done. If you’re using a meat thermometer, aim for an internal temperature of 145°F (63°C).
What can I use instead of fish broth?
Vegetable or chicken broth works well as a substitute if you don’t have fish broth. For a richer flavor, you can even add a splash of white wine to the broth.
Can I freeze leftovers?
Freezing this dish isn’t recommended because the orzo may lose its texture when thawed. However, the salmon can be frozen separately for up to a month. Reheat gently once thawed.
Is this recipe gluten-free?
Unfortunately, orzo contains gluten. To make this recipe gluten-free, substitute the orzo with gluten-free pasta or rice. Ensure that your broth is also gluten-free.
How can I add more vegetables to this dish?
You can easily add more vegetables by including spinach, kale, or zucchini when you add the tomatoes. These vegetables will add more nutrients without overpowering the dish’s flavor.
Salmon With Creamy Tomato Orzo
Ingredients
- 1 clove garlic finely minced
- 1/3 onion onion diced small
- 2 fillets salmon skin on
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 1 tomato tomato cut into wedges
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 150 grams orzo pasta
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 500 ml fish broth
- Lemon slices and chopped chives for garnish
Instructions
- Heat the vegetable oil in a large non-stick skillet over medium heat. Toss in the diced onions and sauté for 2-3 minutes until they start turning golden. Place the salmon, skin side down, into the pan and cook for another 2-3 minutes until the skin is crispy. Transfer the salmon and onions to a separate plate.
- In the same pan, add the orzo along with the minced garlic and tomato paste. Stir well, then pour in the fish broth, bringing it to a boil. Stir in the smoked paprika, parsley, lemon juice, and season generously with salt and pepper.
- Let the mixture simmer for about 3 minutes, then add the tomato wedges. Lower the heat slightly and continue simmering, stirring occasionally, for 5 more minutes until the orzo is nearly tender.
- Stir in the yogurt to make the sauce creamy. Carefully return the salmon fillets to the pan, skin-side up, and let them cook for an additional 3-4 minutes until fully done.
- Once finished, remove the pan from the heat, sprinkle with fresh chives and add a few lemon slices on top. Adjust seasoning if necessary. Serve immediately and enjoy this delicious dish!
