I am back with another one-pan orzo and salmon dish, and this one’s a personal favorite. Lightened up spinach and artichoke orzo and salmon packs in all of the cozy feels with some feel good ingredients.
The salmon fillets are seared in a blend of spices and then finished off in a creamy spinach and artichoke orzo made with coconut milk, artichoke hearts, spinach and a few simple seasonings.
This one-pan meal is easy enough for a weeknight dinner, and so hearty and nourishing.
The fresh lemon zest adds the perfect burst of citrus to this recipe. I used coconut milk and grated parmesan to add a creamy component, but this could easily be made vegan with some nutritional yeast.
The spinach and artichoke orzo has all the feels of creamy spinach and artichoke dip, but made lighter with less dairy and no mayo
What you’ll need for this one-pan meal
- salmon fillets, about 3 or 4 fillets that are 4-6 oz each. I removed the skin but you can keep them on if preferred
- spices & flavorings: paprika, garlic powder, chili flakes, salt & pepper, dijon mustard, fresh garlic, lemon zest
- orzo, or sub pearled couscous
- canned coconut milk– I always opt for full-fat coconut milk for extra creaminess
- frozen artichoke hearts, spinach and diced onion– for extra veggies and added greens
- olive oil
- butter, vegan or dairy
- grated parmesan– or sub nutritional yeast for a plant-based option
- Start by seasoning the salmon fillets in paprika, garlic powder and salt & pepper then sear them in a heated pan with olive oil for 3-4 minutes per side
- Remove the salmon from the pan and add in the butter with the diced onion and artichoke hearts. Saute for about 5-7 minutes
- Add in the seasonings and flavorings with the orzo and toast for 3-4 minutes, then pour in the water and coconut milk. Cover and simmer for 10 minutes
- Mix in the parmesan and spinach, then nestle the salmon fillets back into the orzo. Cover and simmer for 7-8 more minutes.
- Garnish with fresh parsley and extra parmesan when ready to serve
Modifications
If you prefer to have your salmon fully cooked through before adding it back into the orzo, you can cook each side for about 5-6 minutes on medium heat during steps 1 & 2, then serve on top of your cooked orzo
To change up the protein, this recipe can easily be made with chicken thighs or breast using the same methods. For thicker chicken breast, cook for 5-6 minutes per side
I love to top my dish off with a drizzle of chili oil for some added spice. This simple yet flavorful one-pan meal will truly elevate your weeknight dinner. I can’t wait for you guys to try it!
Other one-pan meals you’ll love:
One-pan Chicken and Couscous
Lemon Orzo and Salmon
Honey Mustard Salmon Bites and Veggies
Spinach & Artichoke Orzo and Salmon
Ingredients
- 3 -4 skinless salmon fillets, about 4 oz each
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper
- Olive oil
Spinach & Articoke Orzo
- 1 cup dry orzo
- 2 cups frozen or canned artichoke quarters
- 2 packed cups spinach
- 1/2 yellow onion, diced
- 1 cup full-fat coconut milk
- 1 1/2 cups water
- 1/4 cup grated parmesan cheese, or sub nutritional yeast for vegan
- 1 tbsp butter, dairy or plant-based
- 1 tbsp lemon zest
- 1 tsp dijon mustard
- 2 cloves garlic, crushed
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- Fresh parsley, to top
- Optional: Chili oil, to drizzle over the top
Directions
- Combine the salmon seasonings together then rub the spices over each salmon fillet.
- Heat a large saute pan on medium heat then add in a drizzle of olive oil. Sear the salmon for about 3-4 minutes per side, until browned. Remove the salmon from the pan and set aside.
- Add the butter into the pan. Once melted, add in the diced onion and frozen artichoke. Cook for about 5-6 minutes on medium heat, stirring occasionally.
- Add in the garlic, lemon zest, spices, dijon mustard and orzo. Toss together for about 3-4 minutes.
- Pour in the water and coconut milk and mix together. Cover the pan and simmer for 10 minutes. After 10 minutes, taste and adjust the salt to your liking. I added an additional 1/4 tsp of salt.
- Add in the parmesan and spinach, and mix together. Place the salmon fillets back into the orzo. Cover the pan and let it simmer for another 7-8 minutes, until the water is absorbed. If preparing this ahead of time before serving, you can place the salmon back into the orzo off the flame, and finish cooking the dish 10 minutes before dinner time.
- Garnish with extra grated parmesan, chopped parsley and a drizzle of chili oil.
Reading the recipe I was a little unsure of the combination of flavours but wow, they really worked. The only change I made was I baked the salmon separately in the oven and added sliced asparagus to the orzo the same time as the coconut milk and water. Very impressed and will make this again. Thank you!
Sounds delicious! So happy you tried it.
I cook salmon often, this is so delicious that I have now made it several times. Thanks for the delicious and easy recipe.
Thank you, Ellie!