The weeknight dinner hall of fame is full of boneless, skinless chicken breasts, but we’d argue that salmon fillets deserve a spot too. When the weather’s nice, you can fire up the grill for foil packet salmon. Gotta make it quick? Broiled salmon is here for you. But when you’re in the mood for a one-pan dinner that delivers on the comfort food factor, this recipe with creamy orzo and sun-dried tomatoes is the one to turn to.
It all starts with the salmon fillets, which are simply sprinkled with salt and pepper and cooked in the skillet. If you aren’t used to cooking salmon, you might wonder how to tell when the fish is done. You can follow our guide for how to cook salmon perfectly every time, but the easiest method is to take a fork and try to flake the fish. If there’s resistance in the middle, it needs to cook longer. If it flakes easily, you’re good to go! We like to cook salmon between medium-rare and medium, which means the very center might be more pink than opaque. If you prefer your salmon to be cooked all the way through, just put a lid on the skillet and let the fish steam a minute or two longer.
While the salmon rests, you’ll make the saucy orzo. The sauce is especially delicious thanks to one of our favorite ingredients: sun-dried tomatoes. They have a deep, concentrated tomato flavor, which adds a hit of umami to whatever you’re cooking. Here, sun-dried tomatoes infuse the orzo cooking water with flavor, which means that every bite of the rice-shaped pasta is going to be absolutely delicious.
The dish gets some fresh basil before serving, but you can sub in parsley, cilantro, or even mint. Round out the meal with a simple green salad and serve with crusty bread for sopping up all of the creamy sauce. If you have any white wine left from deglazing the pan, feel free to pour yourself a glass alongside. 😉
Did you make this recipe? Tell us all about it in the comments.
Ingredients
- 4(6-oz.) skin-on salmon fillets
- Kosher salt
- Freshly ground black pepper
- 3 Tbsp.extra-virgin olive oil, divided
- 1large shallot, halved lengthwise, thinly sliced crosswise
- 8 oz.orzo (about 1 1/4 c.)
- 3cloves garlic, finely chopped
- 1/2 c.dry white wine, such as Sauvignon Blanc
- 2 c.vegetable broth
- 1 1/2 c.water
- 3/4 c.thinly sliced drained oil-packed sun-dried tomatoes
- 1/2 tsp.dried Italian seasoning
- 1/3 c.heavy cream
- 2 Tbsp.chopped fresh basil, plus more for serving
Directions
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- Step 1Season salmon all over with salt and pepper. In large, deep skillet over medium heat, heat 2 tablespoons oil. Add salmon skin side down and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer salmon to a plate; discard excess oil in skillet.
- Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add orzo and garlic and cook, stirring occasionally, until garlic is softened and fragrant and orzo is lightly toasted, about 1 minute more. Add wine and cook, stirring, until evaporated, about 1 minute.
- Step 3Add broth, water, tomatoes, and Italian seasoning. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
- Step 4Remove from heat. Stir in cream and basil; season with salt and pepper. Return salmon to skillet and top with more basil.
