Creamy Sun-Dried Tomato Salmon & Orzo

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Let’s talk about weeknight dinners! While boneless, skinless chicken breasts often steal the spotlight, we believe salmon fillets deserve some love too. When the weather’s nice, you can fire up the grill for some delicious foil packet salmon. If you’re short on time, broiled salmon is your quick fix. But when you’re craving a cozy one-pan meal, this recipe with creamy orzo and sun-dried tomatoes is the way to go.

To start, season the salmon fillets with a sprinkle of salt and pepper, then cook them in a skillet until they’re perfectly flaky. If you’re unsure about cooking salmon, try flaking it with a fork. If it flakes easily, it’s ready! We like our salmon cooked between medium-rare and medium, but if you prefer it well-done, just cover the skillet and let it steam a bit longer.

While the salmon rests, it’s time to make the saucy orzo. The sauce gets a flavorful boost from sun-dried tomatoes, adding a rich, tomatoey taste to every bite of pasta. As the orzo cooks, it soaks up all that delicious flavor.

Before serving, add some fresh basil to brighten up the dish. If basil isn’t your thing, you can try parsley, cilantro, or mint instead. Pair this meal with a simple green salad and some crusty bread to soak up the creamy sauce. And if you have any white wine left from cooking, why not pour yourself a glass to enjoy with dinner?

Creamy Sun-Dried Tomato Salmon & Orzo

Prep Time 10 minutes
Total Time 40 minutes
Course Main Course
Servings 4


  • 4 6-oz. skin-on salmon fillets
  • Salt
  • Pepper
  • 3 tablespoons extra-virgin olive oil divided
  • 1 large shallot thinly sliced
  • 8 oz. orzo about 1 1/4 cups
  • 3 cloves garlic finely chopped
  • 1/2 cup dry white wine such as Sauvignon Blanc
  • 2 cups vegetable broth
  • 1 1/2 cups water
  • 3/4 cup thinly sliced drained oil-packed sun-dried tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1/3 cup heavy cream
  • 2 tablespoons chopped fresh basil plus more for serving


  • Season the salmon with salt and pepper. Cook in a skillet until flaky, then set aside.
  • In the same skillet, sauté the shallot, garlic, and orzo until golden. Add wine and cook until evaporated.
  • Stir in broth, water, tomatoes, and Italian seasoning. Simmer until orzo is tender.
  • Remove from heat and stir in cream and basil. Return salmon to skillet and garnish with more basil before serving.

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