I’m in the mood for something different for dinner and this Tuscan salmon hits that sweet spot where healthy meets delicious (and comforting!) It’s our new favorite one pan meal.
Tuscan salmon is a one pan wonder that harnesses the power of the healthy Mediterranean diet. Omega-3 rich salmon fillets nestled into lemony orzo with fresh spinach and sun dried tomatoes makes a family friendly dinner that’s fancy enough for company. I’m a huge believer in the health benefits of salmon and I try to put it on our table at least once a week. Now I’ve got a new favorite for the rotation.
related: Creamy Tuscan Chicken
ingredients for Tuscan salmon with lemony orzo
If you’re looking to eat more salmon this is a great place to start!
- salmon fillet
- allow 1/4-1/3 pound per person.
- orzo
- the small Italian pasta that looks like grains of rice. Try toasting your orzo for a different experience!
- spinach
- sun dried tomatoes
- shallot and garlic
- chicken stock
- lemon juice
- turmeric
- I often add just a pinch to lemony recipes to enhance the color (because we eat with our eyes first.)
- white wine
- optional but delicious way to deglaze your pan that adds an extra layer of flavor.
- Parmesan cheese
- salt and fresh cracked black pepper
salmon skin on, or off?
I like to keep the skin on for this Tuscan salmon recipe. Why?
- It’s all about the flavor. Salmon skin is high in fats that contain great umami flavor. When I sear the salmon at the start of the recipe, the skin side gives off lots of valuable flavor that carries through to the finished dish because everything is cooked in the same pan.
- The salmon skin can be removed after searing if you like.
- I also use salmon skin to make a quick fish broth in my salmon soups like Finnish Salmon Soup (Lohikeitto) and Creamy Salmon Soup with Lemon.
variations on Tuscan salmon
Kale, arugula, asparagus or broccoli can be used instead of spinach.
Add cream to the sauce for a richer dish.
Add artichokes or mushrooms along with the sun-dried tomatoes.
Olives and capers add a briny touch.
The wine is not essential to the dish and can be omitted if desired.
For gluten free use a gluten free orzo.
For dairy free use olive oil instead of butter, and a plant based Parmesan cheese. Violife Just Like Parmesan is a good choice.
menu plan with Tuscan Salmon
Yes it’s a one pot meal, but that doesn’t mean you can’t add a salad and/or bread if you’re hungry enough, or serving this meal to guests.
salads to serve with Tuscan salmon
breads to serve with Tuscan salmon
save room for dessert!
Tuscan Salmon with Lemony Orzo
Equipment
- large nonstick skillet
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 1/3 lb salmon fillet, sliced into 4 equal portions. You can ask your fish monger to slice it for you, or you can do it yourself. If you find it hard to slice through the skin, use kitchen shears to finish the job.
- sea salt
- smoked paprika
- 1 shallot, minced
- 2 cloves garlic, finely minced or put through a press.
- 1/4 cup white wine
- 1 cup orzo
- 2 Tbsp lemon juice, fresh squeezed
- 3 cups chicken stock
- pinch turmeric
- 3 ounces fresh baby spinach, or a few handfuls.
- 1/3 cup sun dried tomatoes, in slivers
- 1/2 cup Parmesan cheese, grated
- fresh cracked black pepper
Instructions
- Season the salmon with sea salt and a sprinkle of smoked paprika.
- Heat the olive oil and butter over medium high heat in a nonstick skillet. Place the salmon in the skillet and sear for a about 3 minutes on each side. I usually lower the heat so nothing burns. Remove the salmon to a plate and set aside. Transfer it carefully as it is not fully cooked and will be delicate.
- Add the minced shallot and garlic to the pan and sauté for a minute or two, stirring constantly. Add the wine to the pan and stir to let it evaporate a bit. Then add the orzo and continue for another minute or so, stirring constantly.
- Now add the chicken stock, lemon juice, sun dried tomatoes and pinch of turmeric to the pan. Stir well and bring to a gentle boil. Cook, uncovered, for about 6-8 minutes, or until the orzo is almost tender and has absorbed much of the liquid. The sauce should be beginning to thicken. Stir in the spinach until it wilts and then stir in the Parmesan cheese. Taste to adjust seasonings. If you need to adjust the consistency of the sauce you can thicken it with more grated Parmesan, or thin it down with more chicken stock.
- Carefully place the par-cooked salmon fillets back into the pan and nestle them into the orzo (but don't cover them.) Continue to simmer gently until the salmon is cooked through, or registers 145F in the thickest part.
- Tuscan salmon is a cook and serve recipe, in other words, don't plan on making it ahead because the orzo pasta will soak up the sauce as it sits.
This was delicious!! And a great one pot recipe that tasted more complicated than it was.
That’s the best kind of recipe!
This was SO good, my husband loved it too it’s his first time trying orzo. I followed the directions exactly, Will definitely make again, thank you!!
So glad it was a hit!
I made the recipe as stated without any additions or omissions. The flavor was what I’d expect at a fine restaurant, yet it was so simple to make. It was so good, I can’t wait to make it again as a dish for company.
Thanks for the review Dawnmarie, so happy you loved it!
This is such an amazing recipe! Thank you!
So happy to hear you loved it, thanks for the review Susan <3
This is a lovely recipe! I used left over curly pasta from another recipe. It was a perfect way to use left over pasta. I will definitely make this recipe again! Thank you!
This was absolutely delicious!
You have not indicated in the instructions when to add the wine. Thanks.
Hi Susan, add it after the garlic and shallots, just to deglaze the pan before adding the orzo.
Wondering about subbing Quinoa for the Orzo??
You could definitely do that! You’d have to adjust the time and amounts of broth etc to suit your quinoa.