The first time a pan of Sun-dried Tomato Baked Salmon Orzo came out of the oven in my kitchen, everything went quiet for a second. The orzo was bubbling gently around the edges, the salmon was just barely flaky, and that mix of garlic, tomato, and lemon hit the air so hard that everyone wandered in asking, “Okay, what is that?” It is one of those dinners that feels like a weekend project but secretly comes together on a busy weeknight, with almost everything happening in the same dish.

At its heart, this Sun-dried Tomato Baked Salmon Orzo is comfort food with a bright, Mediterranean twist: orzo simmered in broth, sun-dried tomatoes, and pesto until creamy, then finished with baby spinach, a touch of cream, and salmon fillets roasted right on top. You get fork-tender fish, saucy pasta, and a full meal with minimal prep and even less cleanup. If you love one-pan recipes that feel a little special but do not ask for much from you, this one belongs in heavy rotation.

Why you will love this Sun-dried Tomato Baked Salmon Orzo

This recipe is built for nights when you want something cozy and satisfying but do not have time to fuss with multiple pots. The orzo cooks directly in the baking dish with broth, pesto, and sun-dried tomatoes, so every grain soaks up flavor instead of plain water. By the time you stir in the spinach, parmesan, and cream, the pasta is silky and rich but still has a pleasant bite.

The salmon gets a quick dip in a garlicky, lemony marinade made with the flavorful oil from the sun-dried tomatoes, so it roasts up juicy and aromatic. Because the fillets sit on top of the orzo for the final stretch in the oven, their juices mingle with the pasta, making the whole pan taste like it simmered on the stove for much longer than it did. It is the kind of dish that looks impressive in the center of the table, yet feels approachable enough for a Wednesday.

Ingredients for the baked salmon orzo

Salmon fillets – Use about 4 fillets, roughly 4–5 ounces each, so they cook evenly and stay moist.
Sun-dried tomatoes and oil – Tomatoes packed in oil are ideal; you will use a bit of that oil for the marinade and the tomatoes themselves in the orzo.
Melted butter – Adds richness to the marinade and helps the salmon brown slightly on top.
Lemon juice – Freshly squeezed juice brightens the entire dish and balances the creamy elements.
Seasonings – Kosher salt, garlic powder, and red pepper flakes give the marinade warmth and depth without overpowering the salmon.
Sun-dried tomato pesto – Boosts savory, tomato-forward flavor in the orzo; store-bought works perfectly, or use homemade if you have it.
Fresh garlic – A few cloves, finely minced or pressed, melt into the orzo as it bakes.
Orzo – Dry orzo behaves like tiny pasta grains and becomes wonderfully creamy when baked in broth.
Chicken or vegetable broth – Low-sodium broth lets you control the salt while adding flavor to the pasta.
Parmesan cheese – Finely grated parmesan melts into the orzo and adds a salty, umami note.
Baby spinach – Chopped spinach wilts quickly into the hot pasta, adding color and a bit of freshness.
Heavy cream – Just a small splash gives the orzo a velvety texture without making it heavy.
Fresh herbs – Parsley, chives, or another soft herb for sprinkling over the salmon before serving.

How to make Sun-dried Tomato Baked Salmon Orzo

Step-by-step instructions

Preheat and prep the pan. Place a rack in the center of your oven and preheat to 400°F (about 200°C). Grab a 9×12-inch (or similar) baking dish that is safe for the oven.
Whisk the marinade. In the baking dish, combine a couple tablespoons of the sun-dried tomato oil with the melted butter, lemon juice, salt, garlic powder, and red pepper flakes. Whisk until the mixture looks emulsified.
Coat the salmon. Pat the salmon fillets dry with paper towels. Dip or brush the tops and sides of each fillet with the marinade, letting the excess drip back into the dish. Set the salmon on a plate while you work on the orzo.
Build the orzo base. To the remaining marinade in the dish, add the sun-dried tomato pesto, chopped sun-dried tomatoes, fresh garlic, dry orzo, and broth. Stir well so the pasta is evenly coated and submerged in liquid.
Bake the orzo. Cover the dish tightly with foil (or a lid, if your dish has one) and bake for about 20 minutes. The orzo should be mostly tender but still a little loose and saucy.
Finish the pasta. Carefully remove the foil, then stir in the parmesan, chopped baby spinach, and heavy cream. The heat from the dish will wilt the spinach and thicken the sauce slightly.
Add the salmon. Nestle the marinated salmon fillets on top of the orzo, skin side down if the skin is still on, leaving a bit of space between each piece so the heat can circulate.
Roast until done. Return the uncovered pan to the oven and bake for another 12–18 minutes, depending on the thickness of your fillets and how well done you like your salmon. The fish should flake easily with a fork and look opaque in the center.
Garnish and serve. Scatter chopped herbs over the top and let the dish rest for a few minutes before serving. Spoon creamy orzo into bowls and top each portion with a piece of salmon.

Pro tips for the best result

Use salmon fillets that are similar in size so they cook at roughly the same pace.
If the orzo looks a little “soupy” when you remove the foil, do not panic; it will thicken as you stir in the cheese and cream and as it stands.
Pull the salmon from the oven just before it looks completely done, since it will continue to cook slightly from residual heat.
Taste the orzo before serving and adjust with extra salt, lemon, or red pepper flakes to match your preferences.

Variations you can try

Swap the pesto. If tomato pesto is not your favorite, use classic basil pesto for a more herby, green flavor profile.
Boost the lemon. Add freshly grated lemon zest to the marinade or sprinkle it over the salmon right after baking for extra brightness.
Add briny notes. Stir a spoonful or two of drained capers into the orzo along with the spinach to cut through the richness.
Change the greens. Baby kale or chopped Swiss chard can stand in for the spinach; just be sure to chop them fairly small so they wilt quickly.

Troubleshooting common issues

Orzo is too firm. If the pasta still feels undercooked after the initial bake, stir in a splash of warm broth, cover again, and return it to the oven for a few more minutes before adding the salmon.
Orzo is too thick. If it tightens up more than you like, loosen it with a bit of hot broth or warm water before serving.
Salmon overcooked. Next time, check the fillets a few minutes earlier and remember that thinner pieces will cook faster than thicker ones.
Too salty. Make sure you are using low-sodium broth and salted ingredients thoughtfully, and add a squeeze of extra lemon to balance the flavors if needed.

Easy substitutions

Protein. Trout or another mild, firm fish can replace salmon; adjust cooking time as needed based on thickness.
Broth. Use vegetable broth for a pescatarian-friendly version or chicken broth for deeper flavor.
Dairy. Half-and-half can be used instead of heavy cream for a slightly lighter sauce, and another hard, aged cheese can stand in for parmesan.
Pasta. If you cannot find orzo, another small pasta shape like ditalini can work, though the texture will be a bit different.

Storage and serving ideas

Leftover Sun-dried Tomato Baked Salmon Orzo keeps well in an airtight container in the refrigerator for up to two days. The orzo will thicken as it sits, so when reheating, add a spoonful or two of broth or water to loosen it and warm gently on the stove or in the microwave until hot.

For serving, pair this dish with a simple green salad or roasted vegetables to round out the meal. It also works nicely as a centerpiece for a casual dinner with friends; bring the whole baking dish to the table and let everyone scoop up their own salmon and orzo.

FAQs about Sun-dried Tomato Baked Salmon Orzo

Can I make this ahead? You can assemble the orzo base in the baking dish a few hours in advance and keep it refrigerated; wait to add the salmon until just before baking so the fish stays fresh.
Can I use frozen salmon? Yes, just thaw the fillets completely and pat them very dry before marinating so excess moisture does not dilute the flavors.
Is there a way to make it lighter? You can reduce the amount of cream slightly and use more broth; the orzo will be less rich but still comforting.
How do I know when the salmon is done? The flesh should flake easily with a fork and no longer look translucent in the center; if you use a thermometer, it is typically done when it reaches an internal temperature you are comfortable with for salmon.
Can I skip the red pepper flakes? Absolutely; leave them out for a milder dish or serve extra at the table for those who enjoy more heat.
What if I do not have sun-dried tomato pesto? Increase the chopped sun-dried tomatoes slightly and use a spoonful of regular pesto or even a bit of tomato paste to keep the flavor robust.
Does this freeze well? The texture of both salmon and orzo is best when enjoyed fresh or within a couple of days, so freezing is not recommended for optimal quality.

John