16 Delicious Orzo Recipes with Salmon Savory

Unlock the secret to effortlessly elegant dinners with our roundup of 16 Delicious Orzo Recipes with Salmon Savory. Perfect for busy weeknights or leisurely weekend feasts, these dishes blend the rich flavors of salmon with the comforting texture of orzo, creating meals that are as nutritious as they are delicious. Dive in to discover your next favorite recipe that promises to delight your taste buds and simplify your cooking routine.

Creamy Garlic Butter Orzo with Salmon

Delightfully simple yet undeniably sophisticated, this Creamy Garlic Butter Orzo with Salmon combines tender, flaky fish with rich, aromatic pasta for a dish that’s as comforting as it is elegant.

Ingredients

• 1 cup orzo pasta (I love the way its rice-like shape holds the sauce)
• 2 salmon fillets, skin-on (for that perfect crispy texture)
• 3 tbsp unsalted butter (European-style butter adds a lovely richness)
• 2 cloves garlic, minced (fresh is best for that punchy flavor)
• 1/2 cup heavy cream (it’s worth splurging on the good stuff)
• 1/4 cup grated Parmesan cheese (I always reach for the microplane for a finer grate)
• 1 tbsp fresh dill, chopped (dried just doesn’t compare here)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp extra virgin olive oil (my kitchen staple for cooking salmon)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for the salmon.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Season salmon fillets with salt and pepper, then place skin-side down in the skillet. Cook for 3 minutes until the skin is crispy.
3. Transfer the skillet to the oven and bake the salmon for 8 minutes, or until it flakes easily with a fork. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Meanwhile, cook orzo according to package instructions in salted boiling water until al dente, about 8 minutes. Drain and set aside.
5. In the same skillet used for salmon, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant, being careful not to burn it.
6. Stir in heavy cream and Parmesan cheese, simmering for 2 minutes until the sauce thickens slightly. Tip: Constant stirring prevents the sauce from separating.
7. Fold in the cooked orzo and chopped dill, mixing until the pasta is evenly coated with the sauce. Season with salt and pepper to taste.
8. Serve the creamy orzo topped with the baked salmon fillets. Tip: Garnish with additional dill and a sprinkle of Parmesan for an extra touch of elegance.

The orzo is luxuriously creamy with a subtle garlicky undertone, perfectly complementing the buttery, flaky salmon. For a vibrant twist, serve alongside a crisp arugula salad dressed in lemon vinaigrette.

Lemon Herb Orzo Salad with Grilled Salmon

Amidst the warmth of summer evenings, this Lemon Herb Orzo Salad with Grilled Salmon emerges as a refreshing yet hearty dish, perfectly balancing the zest of citrus with the smoky allure of grilled fish.

Ingredients

• 1 cup orzo pasta (I love the way its rice-like shape holds the dressing)
• 2 salmon fillets (about 6 oz each, skin-on for that perfect grill mark)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (strained to avoid any bitterness)
• 1 tbsp lemon zest (for that extra punch of citrus)
• 2 cloves garlic, minced (freshly minced releases the best flavor)
• 1/4 cup chopped fresh dill (its feathery lightness pairs beautifully with salmon)
• 1/4 cup chopped fresh parsley (for a bright, clean finish)
• 1/2 tsp salt (I prefer sea salt for its mild salinity)
• 1/4 tsp black pepper (freshly ground to awaken the flavors)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, preheat your grill to medium-high heat, about 400°F. Brush the salmon fillets with 1 tbsp of olive oil and season with salt and pepper.
3. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork. Tip: Don’t overcrowd the grill to ensure even cooking.
4. In a large bowl, whisk together the remaining olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper to create the dressing.
5. Drain the orzo and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumping.
6. Add the cooled orzo to the bowl with the dressing and toss to combine. Flake the grilled salmon into large pieces and gently fold into the salad.

Bright and vibrant, this salad offers a delightful contrast of textures—from the tender orzo to the flaky salmon. Serve it on a platter garnished with extra dill and lemon wedges for a stunning presentation that’s as pleasing to the eye as it is to the palate.

One-Pan Orzo with Salmon and Asparagus

Rustling up a dish that marries convenience with sophistication, this one-pan orzo with salmon and asparagus is a testament to the beauty of simplicity. Perfect for a weeknight dinner that feels anything but ordinary, it’s a harmonious blend of textures and flavors that come together in under 30 minutes.

Ingredients

• 1 cup orzo pasta (I love the way it cooks up plump and tender)
• 2 salmon fillets, skin-on (for that crispy, flavorful finish)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (the fresher, the better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 3/4 cups chicken broth (homemade if you have it, but store-bought works fine)
• 1/2 tsp salt (to season the dish perfectly)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 1/4 cup grated Parmesan cheese (for a salty, umami kick at the end)
• 1 tbsp lemon juice (a squeeze of brightness to finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4 minutes until the skin is crispy and golden.
3. Flip the salmon and cook for another 3 minutes, then remove from the skillet and set aside on a plate.
4. In the same skillet, add the orzo and garlic, stirring constantly for 1 minute until the garlic is fragrant.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally.
6. Add the asparagus pieces on top of the orzo, cover again, and cook for 3 more minutes until the asparagus is bright green and tender-crisp.
7. Return the salmon to the skillet, nestling it into the orzo. Sprinkle with Parmesan cheese and drizzle with lemon juice. Cover for 1 minute to let the cheese melt.
8. Remove from heat and let stand for 2 minutes before serving. This allows the flavors to meld beautifully.

Buttery and rich, the salmon flakes perfectly over the creamy orzo, while the asparagus adds a fresh crunch. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Spicy Tomato Orzo with Pan-Seared Salmon

On a crisp evening, nothing comforts the soul quite like a bowl of Spicy Tomato Orzo paired with perfectly pan-seared salmon, a dish that marries the richness of the sea with the heartiness of pasta in a symphony of flavors.

Ingredients

• 1 cup orzo pasta (I love the way its rice-like shape holds the sauce)
• 2 salmon fillets (about 6 oz each, skin-on for that crispy texture)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for a deeper flavor)
• 2 garlic cloves, minced (freshly minced makes all the difference)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup chicken broth (homemade or low-sodium for better control)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)
• 1/4 cup fresh basil, chopped (for that bright finish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season salmon fillets with salt and pepper, then place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon and cook for another 3-4 minutes, or until the flesh is opaque and flakes easily with a fork. Remove from skillet and set aside.
4. In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.
5. Stir in the orzo, toasting it lightly for 2 minutes to enhance its nutty flavor.
6. Add the diced tomatoes, red pepper flakes, and chicken broth, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
7. Return the salmon to the skillet, nestling it into the orzo, and cook for an additional 2 minutes to warm through.
8. Garnish with fresh basil before serving.

Flaky, tender salmon atop a bed of spicy tomato orzo offers a delightful contrast in textures, while the basil adds a fresh, aromatic lift. Serve this dish with a crisp white wine to complement its robust flavors.

Orzo Pasta with Salmon and Dill Sauce

Orzo pasta, with its delicate rice-like shape, serves as the perfect canvas for the rich, flaky salmon and the bright, herby dill sauce in this dish, creating a symphony of textures and flavors that’s both comforting and sophisticated.

Ingredients

• 1 cup orzo pasta (I love the way it mimics grains of rice, adding an elegant twist to the dish)
• 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 2 tbsp fresh dill, chopped (the fresher, the better for that vibrant color and taste)
• 1 garlic clove, minced (a little goes a long way in enhancing the sauce)
• Salt and freshly ground black pepper (to season the salmon and sauce perfectly)
• 1/2 lemon, juiced (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden. Tip: Resist the urge to move the salmon too soon to ensure a perfect sear.
3. Flip the salmon and cook for another 3-4 minutes, or until the salmon is just cooked through. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
5. Add the chopped dill and lemon juice to the cream sauce, stirring to combine. Season with salt and pepper to taste. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Drain the orzo and return it to the pot. Pour the dill sauce over the orzo, tossing gently to coat.
7. Serve the orzo on plates, topping each portion with a salmon fillet. Garnish with additional dill if desired.

Lusciously creamy with a hint of tang from the lemon, this dish pairs beautifully with a crisp white wine. The orzo absorbs the dill sauce wonderfully, while the salmon adds a satisfying richness. For an extra touch of elegance, serve with a side of steamed asparagus or a simple arugula salad.

Mediterranean Orzo Salad with Smoked Salmon

Yield to the allure of the Mediterranean with this exquisite orzo salad, where the smoky richness of salmon meets the vibrant freshness of seasonal produce, creating a dish that’s as visually stunning as it is delicious. Perfect for al fresco dining or a sophisticated lunch, this recipe promises a symphony of flavors and textures that will transport your senses to sun-drenched shores.

Ingredients

– 1 cup orzo pasta (I love the way its rice-like shape holds the dressing)
– 4 oz smoked salmon, thinly sliced (look for wild-caught for the best flavor)
– 1/2 cup cherry tomatoes, halved (a mix of colors adds a beautiful contrast)
– 1/4 cup Kalamata olives, pitted and halved (their briny depth is irreplaceable)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp lemon juice (freshly squeezed makes all the difference)
– 1/4 cup feta cheese, crumbled (for a creamy, tangy finish)
– 2 tbsp fresh dill, chopped (its lightness complements the salmon perfectly)
– Salt and freshly ground black pepper (to season, but the salmon brings its own saltiness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water well is key to flavorful pasta.
2. Add the orzo to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the orzo and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumping.
4. In a large bowl, whisk together the olive oil and lemon juice to create the dressing.
5. Add the cooled orzo to the bowl, along with the cherry tomatoes, Kalamata olives, and fresh dill. Gently toss to combine.
6. Fold in the smoked salmon and feta cheese, being careful not to break the salmon into too small pieces.
7. Season with salt and pepper to taste, remembering the salmon and feta are already salty.
Generously portion this salad onto plates, letting the vibrant colors and textures shine. The creamy feta and smoky salmon play off the bright acidity of the lemon and the chewiness of the orzo, making each bite a delightful contrast. Serve with a crisp white wine to elevate the experience further.

Orzo Risotto with Salmon and Peas

This elegant dish combines the creamy texture of orzo with the rich flavors of salmon and the sweet pop of peas, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 1 cup orzo pasta (I find that the small, rice-like shape of orzo makes it perfect for risotto-style dishes)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic adds a vibrant kick)
• 4 cups chicken stock, kept warm on the stove (homemade stock elevates the dish, but store-bought works in a pinch)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc adds a lovely acidity)
• 1 cup fresh peas (frozen peas can be substituted, but fresh peas have a brighter flavor)
• 8 oz salmon fillet, skin removed and cut into 1-inch pieces (I prefer wild-caught salmon for its superior taste and texture)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 tbsp unsalted butter (adds a luxurious finish)
• Salt and freshly ground black pepper (to season layers of flavor)
• Fresh dill for garnish (adds a fresh, herby note)

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Sweating the onions slowly builds a flavor foundation.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the orzo to the skillet, toasting it lightly for 2 minutes, stirring constantly to prevent burning.
5. Pour in the white wine, stirring until the liquid is mostly absorbed, about 2 minutes. Tip: The wine should sizzle upon contact, indicating the skillet is at the right temperature.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 20 minutes.
7. When the orzo is al dente and the mixture is creamy, gently fold in the peas and salmon pieces, cooking for an additional 3-4 minutes until the salmon is just cooked through. Tip: The salmon will continue to cook from residual heat, so remove the skillet from the heat when it’s slightly underdone.
8. Off the heat, stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
9. Garnish with fresh dill before serving.

Here, the orzo risotto achieves a velvety consistency, with the salmon adding a buttery richness and the peas a sweet contrast. Serve it in shallow bowls for an elegant presentation, perhaps with a side of crisp, green salad to round out the meal.

Baked Orzo with Salmon and Feta Cheese

Gracefully combining the richness of salmon with the creamy tang of feta cheese, this baked orzo dish is a testament to the beauty of Mediterranean flavors. Perfect for a cozy dinner or a sophisticated brunch, it’s a recipe that promises to delight with every forkful.

Ingredients

• 1 cup orzo pasta (I love the way it holds its shape after baking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb salmon fillet, skin removed and cut into chunks (fresh, wild-caught is my preference)
• 1 cup crumbled feta cheese (the creamier, the better)
• 2 cups chicken broth (homemade adds a depth of flavor)
• 1/2 cup heavy cream (for that irresistible richness)
• 1 tsp dried dill (or fresh if you have it)
• Salt and freshly ground black pepper (to season perfectly)
• 1 lemon, zested and juiced (for a bright finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large oven-safe skillet, heat the extra virgin olive oil over medium heat until shimmering.
3. Add the orzo pasta to the skillet, stirring occasionally, until lightly toasted, about 3 minutes.
4. Pour in the chicken broth and heavy cream, stirring to combine, then bring to a gentle simmer.
5. Season the mixture with dried dill, salt, and freshly ground black pepper, adjusting to your liking.
6. Nestle the salmon chunks into the orzo mixture, ensuring they’re partially submerged.
7. Sprinkle the crumbled feta cheese evenly over the top, allowing it to melt slightly into the dish.
8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the orzo is tender and the salmon is cooked through.
9. Remove from the oven and immediately zest the lemon over the top, followed by a squeeze of its juice for a fresh contrast.

Out of the oven, this dish presents a harmonious blend of textures—creamy orzo, flaky salmon, and melted feta—each bite bursting with flavor. Serve it straight from the skillet for a rustic touch, or plate it with a side of crisp greens for a more refined presentation.

Orzo with Salmon and Roasted Red Pepper Sauce

Zesty and vibrant, this Orzo with Salmon and Roasted Red Pepper Sauce is a symphony of flavors that dances on the palate, offering a perfect balance of richness and brightness. It’s a dish that promises to elevate your weeknight dinner into a gourmet experience, with the salmon’s buttery texture and the sauce’s smoky sweetness.

Ingredients

• 1 cup orzo pasta (I love the way its rice-like shape holds the sauce)
• 2 salmon fillets, skin-on (for that crispy skin contrast)
• 1 cup roasted red peppers, jarred (their smokiness is unmatched)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (adds a salty depth)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp fresh dill, chopped (for a bright, herbal finish)

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the salmon.
2. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the orzo cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the salmon to the preheated oven and bake for 5-7 minutes, until just cooked through.
5. In the same skillet, add the remaining olive oil and sauté the garlic until fragrant, about 30 seconds. Add the roasted red peppers and cook for 2 minutes.
6. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste. Tip: For a smoother sauce, blend it briefly with an immersion blender.
7. Drain the orzo and toss it with the red pepper sauce. Serve the orzo topped with the salmon fillets and garnished with fresh dill.

Silky orzo coated in a velvety roasted red pepper sauce pairs beautifully with the flaky, rich salmon. For an extra touch of elegance, serve with a sprinkle of additional dill and a wedge of lemon on the side to brighten the dish.

Orzo and Salmon Stuffed Bell Peppers

Whisking together the vibrant flavors of the Mediterranean, these Orzo and Salmon Stuffed Bell Peppers are a testament to the beauty of combining simple ingredients with elegant execution. Perfect for a cozy dinner or a lavish brunch, they promise a symphony of textures and tastes that will delight the palate.

Ingredients

• 4 large bell peppers, any color (I love the sweetness of red and yellow for this dish)
• 1 cup orzo pasta (uncooked, for that perfect al dente bite)
• 1 lb fresh salmon, skin removed and diced (wild-caught adds a deeper flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 tsp garlic powder (for a quick flavor boost)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 1/4 cup fresh dill, chopped (adds a bright, herby freshness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes, then drain.
4. In a large bowl, combine the cooked orzo, diced salmon, olive oil, Parmesan cheese, garlic powder, salt, black pepper, and dill, mixing gently to avoid breaking the salmon pieces.
5. Stuff each bell pepper with the orzo and salmon mixture, packing lightly to fill all cavities.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the salmon is cooked through.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in flavors and textures, these stuffed peppers offer a delightful contrast between the tender bell pepper and the hearty, savory filling. Serve them atop a bed of arugula for an extra peppery bite or alongside a crisp white wine to elevate the dining experience.

Orzo with Salmon, Spinach, and Lemon Cream Sauce

Vibrant and velvety, this orzo with salmon, spinach, and lemon cream sauce is a symphony of flavors that dances on the palate, offering a luxurious yet comforting meal perfect for any occasion.

Ingredients

• 1 cup orzo pasta (I love the way its rice-like shape holds the sauce)
• 2 salmon fillets, skin-on (for that crispy texture we all crave)
• 2 cups fresh spinach (packed, because it wilts down to almost nothing)
• 1/2 cup heavy cream (the richer, the better for that silky sauce)
• 1 lemon, zested and juiced (freshness is key here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until just wilted, about 1-2 minutes.
4. Lower the heat to medium and pour in the heavy cream, lemon zest, and lemon juice. Stir to combine, then add the cooked orzo and reserved pasta water. Stir until the sauce coats the orzo evenly.
5. Flake the cooked salmon into large chunks and gently fold into the orzo mixture. Season with additional salt and pepper if needed.

Rich in texture and bursting with bright, creamy flavors, this dish is a testament to the beauty of simple ingredients coming together. Serve it with a sprinkle of extra lemon zest on top for an added zing, or alongside a crisp white wine to elevate the dining experience.

Orzo Pasta Salad with Salmon and Avocado

Perfectly balanced and refreshingly light, this orzo pasta salad with salmon and avocado is a celebration of textures and flavors, ideal for those seeking a sophisticated yet effortless dish.

Ingredients

• 1 cup orzo pasta (I love the way it holds onto dressings)
• 1 lb salmon fillet, skin-on (for that crispy texture)
• 1 ripe avocado, diced (extra creamy is my preference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 cup cherry tomatoes, halved (for a pop of color and sweetness)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow the bite)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for roasting the salmon.
2. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
3. While the orzo cooks, season the salmon fillet with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place the salmon skin-side down and cook for 3 minutes until the skin is crispy. Flip and transfer the skillet to the oven to finish cooking, about 6-8 minutes, until the salmon flakes easily with a fork.
4. In a large bowl, whisk together the remaining olive oil and lemon juice. Add the cooled orzo, diced avocado, cherry tomatoes, and red onion. Gently toss to combine.
5. Flake the cooked salmon into large chunks, discarding the skin if desired, and fold into the salad. Season with additional salt and pepper if needed.

Every bite of this salad offers a delightful contrast between the creamy avocado, tender orzo, and flaky salmon, with the bright acidity of lemon tying it all together. Serve it chilled on a warm summer day or as a vibrant centerpiece at your next gathering.

Orzo with Salmon and Mushroom Cream Sauce

Combining the delicate textures of orzo and salmon with the rich depth of a mushroom cream sauce creates a dish that’s both comforting and sophisticated. Perfect for a dinner that feels special yet is surprisingly straightforward to prepare.

Ingredients

• 1 cup orzo pasta (I love the way its rice-like shape holds the sauce)
• 2 salmon fillets, skin-on (about 6 oz each, for that perfect crispy skin)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup sliced cremini mushrooms (their earthy flavor is unmatched)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 1/4 cup grated Parmesan cheese (adds a salty, nutty depth)
• 1 garlic clove, minced (because every great dish starts with garlic)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 tbsp fresh dill, chopped (for a bright, herby finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from skillet and set aside.
3. In the same skillet, add the mushrooms and sauté over medium heat until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Add the minced garlic to the mushrooms and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer, stirring occasionally, for 2 minutes to slightly thicken the sauce.
5. Stir in the cooked orzo and Parmesan cheese until well combined. Season with salt and pepper to taste. Tip: The sauce should coat the back of a spoon—if it’s too thick, a splash of pasta water can loosen it.
6. Divide the orzo mixture between plates, top with the salmon fillets, and garnish with fresh dill. Tip: Letting the salmon rest for a minute before serving ensures it stays juicy.

Presenting a harmonious blend of creamy, earthy, and fresh flavors, this dish pairs beautifully with a crisp white wine. The orzo’s tender bite alongside the flaky salmon and velvety sauce makes every forkful a delight.

Orzo with Smoked Salmon and Creamy Dill Sauce

Heirloom orzo, with its delicate rice-like shape, serves as the perfect canvas for the luxurious flavors of smoked salmon and a velvety dill sauce, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 cup orzo pasta – I love using DeLallo for its superior texture.
• 2 tbsp unsalted butter – Always my choice for a richer flavor.
• 1/2 cup heavy cream – It makes the sauce irresistibly creamy.
• 4 oz smoked salmon, thinly sliced – Wild-caught is my preference for its depth of flavor.
• 2 tbsp fresh dill, chopped – Freshness is key here, no substitutes.
• 1/2 tsp lemon zest – Adds a bright note to the dish.
• Salt to taste – I use sea salt for its clean taste.
• 1/4 tsp black pepper – Freshly ground for the best aroma.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, melt the butter in a large skillet over medium heat. Add the heavy cream, stirring gently to combine, and let it simmer for 2 minutes until slightly thickened.
3. Drain the orzo and immediately add it to the skillet with the cream sauce. Toss to coat evenly. Tip: The residual heat from the orzo helps the sauce cling better.
4. Gently fold in the smoked salmon, fresh dill, and lemon zest. Season with salt and black pepper. Tip: Be gentle to keep the salmon pieces intact.
5. Remove from heat and let it sit for a minute to allow the flavors to meld.

Flaky, tender salmon paired with the creamy dill sauce and the slight chew of orzo makes every bite a delight. Serve it in shallow bowls with a sprinkle of extra dill on top for an elegant presentation.

Orzo with Salmon and Sun-Dried Tomato Pesto

Harmoniously blending the rich flavors of the sea with the earthy tones of sun-dried tomatoes, this orzo with salmon and sun-dried tomato pesto is a symphony of taste and texture, perfect for those evenings when only something extraordinary will do.

Ingredients

• 1 cup orzo pasta – I love how its rice-like shape holds onto the pesto.
• 2 salmon fillets (about 6 oz each) – Wild-caught for its superior flavor and texture.
• 1/2 cup sun-dried tomatoes in oil – The oil-packed ones are my favorite for their depth of flavor.
• 1/4 cup extra virgin olive oil – My go-to for its fruity notes.
• 1/4 cup grated Parmesan cheese – Adds a salty, umami kick.
• 2 cloves garlic – Freshly minced for that pungent aroma.
• 1/4 cup fresh basil leaves – Tear them to release their fragrant oils.
• Salt and freshly ground black pepper – To season, because balance is key.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, heat a skillet over medium-high heat. Season the salmon fillets with salt and pepper, then sear for 3-4 minutes per side, until the skin is crispy and the flesh flakes easily. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. In a food processor, combine the sun-dried tomatoes, olive oil, Parmesan, garlic, and basil. Pulse until smooth. Tip: Scrape down the sides as needed for an even consistency.
4. Drain the orzo and return it to the pot. Stir in the pesto until the pasta is well coated.
5. Flake the salmon into large pieces and gently fold into the orzo.

Velvety orzo coated in a vibrant pesto, punctuated by tender flakes of salmon, creates a dish that’s as visually stunning as it is delicious. Serve it with a sprinkle of fresh basil and a drizzle of olive oil for an extra touch of elegance.

Orzo with Salmon and Zucchini in Garlic Butter Sauce

Kaleidoscopic in flavor and effortlessly elegant, this orzo with salmon and zucchini in garlic butter sauce is a testament to the beauty of simple ingredients coming together in perfect harmony. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 1 cup orzo pasta – I love the way its rice-like shape cradles the sauce.
• 2 salmon fillets (about 6 oz each), skin-on – The crispy skin adds a wonderful texture contrast.
• 1 medium zucchini, diced into 1/2-inch pieces – Fresh from the farmer’s market is ideal.
• 3 tbsp unsalted butter – I always use European-style for its richer flavor.
• 2 garlic cloves, minced – Freshly minced garlic makes all the difference.
• 1/2 cup chicken broth – Homemade adds depth, but store-bought works in a pinch.
• Salt and freshly ground black pepper – To season, because flavor starts here.
• 1 tbsp fresh dill, chopped – A sprinkle adds a bright, herby finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, heat a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add the diced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until it starts to soften.
5. Pour in the chicken broth and bring to a simmer. Let it reduce slightly, about 2 minutes.
6. Return the cooked orzo to the skillet, tossing to coat it evenly with the garlic butter sauce and zucchini. Season with additional salt and pepper if needed.
7. Flake the cooked salmon into large pieces and gently fold it into the orzo mixture, being careful not to break it up too much.
8. Garnish with chopped fresh dill before serving.

Now, the dish is ready to serve. Notice how the orzo, with its slight chew, pairs beautifully with the tender flakes of salmon and the crisp-tender zucchini, all enveloped in a rich, garlicky butter sauce. For an extra touch of elegance, serve it in shallow bowls with a side of crusty bread to soak up any remaining sauce.

Conclusion

Luscious and versatile, these 16 orzo recipes with salmon offer a treasure trove of flavors to explore in your kitchen. Whether you’re craving something creamy, herby, or zesty, there’s a dish here to delight your palate. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you found this roundup inspiring, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos