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Sun-dried Tomato Baked Salmon Orzo
John

Sun-dried Tomato Baked Salmon Orzo

A cozy one-pan Sun-dried Tomato Baked Salmon Orzo with tender salmon fillets roasted over creamy, tomato and spinach studded orzo, all baked together in the oven for an easy but impressive dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mediterranean inspired
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the salmon and orzo
  • 4 fillets salmon fillets (about 4–5 ounces each)
  • 0.5 cup sun-dried tomatoes, packed in oil chopped; reserve 2 tablespoons of the oil
  • 2 tablespoons sun-dried tomato oil from the jar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon red pepper flakes adjust to taste
  • 3 tablespoons sun-dried tomato pesto store-bought or homemade
  • 4 cloves garlic, minced or pressed
  • 12 ounces dry orzo pasta
  • 2 cups low-sodium chicken or vegetable broth
  • 0.75 cup finely grated parmesan cheese
  • 1.5 cups baby spinach, chopped
  • 0.33 cup heavy cream
  • chopped fresh parsley or chives for garnish

Equipment

  • 9x12-inch baking dish

Method
 

  1. Preheat the oven. Position a rack in the center of the oven and preheat to 400°F (about 200°C). Lightly grease a 9×12-inch oven-safe baking dish if needed.
  2. Make the marinade. In the baking dish, whisk together the reserved sun-dried tomato oil, melted butter, lemon juice, salt, garlic powder, and red pepper flakes until combined.
  3. Coat the salmon. Pat the salmon fillets dry. Dip or brush each fillet with some of the marinade in the dish, coating the tops and sides while leaving most of the mixture in the bottom of the pan. Set the salmon aside on a plate.
  4. Build the orzo base. To the remaining marinade in the baking dish, add the sun-dried tomato pesto, chopped sun-dried tomatoes, minced garlic, dry orzo, and broth. Stir well so the orzo is evenly distributed and mostly submerged.
  5. Bake the orzo. Cover the baking dish tightly with foil and bake for about 20 minutes, or until the orzo is mostly tender but still a bit loose and saucy.
  6. Enrich the pasta. Remove the foil carefully, then stir in the parmesan, chopped baby spinach, and heavy cream until the spinach begins to wilt and the sauce looks creamy.
  7. Add the salmon. Nestle the salmon fillets on top of the orzo, leaving a little space between each piece so they roast evenly.
  8. Finish baking. Return the uncovered dish to the oven and bake for 12–18 minutes more, depending on the thickness of the salmon, until the fish flakes easily with a fork and the orzo is al dente.
  9. Rest and serve. Let the pan rest for about 5 minutes, then garnish with fresh herbs. Spoon the creamy orzo into bowls and top each portion with a salmon fillet.

Notes

If your orzo thickens more than you like as it stands, loosen it with a splash of hot broth or water just before serving. Adjust lemon juice, salt, and red pepper flakes at the end to match your taste.