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+ servings
skillet salmon

Skillet Salmon with Creamy Orzo and Roasted Red Peppers

Causal enough for an at-home dinner date and elegant enough for a special occasion, this one-skillet dish has it all - protein, veggies and a little pasta!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 people


  • 3 tbsp olive oil
  • 4 salmon filets
  • salt & pepper
  • 2 tbsp butter
  • 1 large shallot, chopped
  • 1 cup dry orzo
  • 1/2 cup dry white wine
  • 1 1/2 cups water
  • 1 cup heavy cream
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup roasted red peppers, chopped
  • 2 tbsp dijon mustard
  • 1/2 cup grated parmesan cheese
  • 2 1/2 cups fresh spinach
  • lemon wedges for serving


  • Preheat oven to 350 degrees.
  • Pat salmon filets dry with a paper towel, then drizzle with 1 tbsp olive oil and season with salt & pepper.
  • Heat remaining 2 tbsp olive oil in large skillet over medium heat. Add salmon filets, skin side down first, sear for 2-3 minutes, flip over and cook for another 2-3 minutes. Remove from skillet and place on plate.
  • Reduce heat to medium, add butter and shallots, cook for 2 minutes until soft. Add the orzo and toast until just golden brown, a few minutes.
  • Add the wine and deglaze pan with a wooden spoon, scraping up any brown bits.
  • Add water and bring to a boil. Cook for 5 minutes.
  • Whisk in cream, oregano, basil, red peppers, dijon, mustard and parmesan.
  • Fold in spinach and allow to wilt, about 2 minutes.
  • Place salmon filets back in skillet, then cook, uncovered, in oven for 10 minutes.
  • Serve with lemon wedges.