Crispy seared salmon tucked into orzo cooked in rosé, sun dried tomatoes, and herbs: this Herbed Salmon and Orzo with Sun-Dried Tomatoes is truly the best one-pot meal.
Jump to RecipeLooking for some dinner inspo for tonight? This Herbed Salmon and Orzo with Sun-Dried Tomatoes is absolutely perfect. Salmon is one of my favorite meals to whip up for the family… I mean, who doesn’t love salmon? It’s not too fishy, yet it’s a nice switch up from meat. That being said, I make a lot of salmon!! Blackened, grilled, seared: it’s always good. But, when you start off with a quick sear then bake it into a bed of orzo cooked in rosé with tons of garlic and herbs: it’s totally off the charts. You have to make this one!!
The breakdown…
This Herbed Salmon and Orzo with Sun-Dried Tomatoes starts off by prepping that salmon. Given that this is an “herbed” salmon, you’ve got to generously rub it with tons of dried herbs. I like to think of this as a less spicy version of blackening my fish, using dried basil, oregano, and dill instead of chili powders. When your fish is all rubbed up and coated with seasoning, simply hit it on the hot dutch oven for about 1 minute on each side. This ensures that your fish has a nice crisp on the outside, yet it doesn’t overcook it, as you want this salmon to primarily cook with your orzo.
You may be asking, why can’t I just broil the salmon and cook it entirely with the orzo? Well, in my opinion, you never want to broil any type of pasta. If you were to broil it enough to get a good crust on that salmon, your orzo would simply turn into hard crusty bits on the top… and nobody wants that.
![Crispy seared salmon tucked into orzo cooked in rosé, sun dried tomatoes, and herbs: this Herbed Salmon and Orzo with Sun-Dried Tomatoes is truly the best one-pot meal.](https://onanniesmenu.com/wp-content/uploads/2021/07/AfterlightImage-351-scaled.jpg)
that orzo…
Speaking of that orzo, the next step is to prepare the bulk of the dish in that same pot (less dishes = happier cook!). Start off with a quick saute of some onions, then go in with the dry orzo and garlic. Yes, dry orzo. Although this may be counterintuitive, you want to get a good toast on that orzo prior to cooking it. This allows for a nice toasty flavor throughout the dish, and gives it time to mesh with the garlic. Definitely don’t skip this step!!
Next up, you’ve got to deglaze any residue that may be sticking to your pot with some rosé or white wine. I like to use a dry rosé, as I think the flavor pairs nicely with the salmon. But, any dry white wine would also work perfectly — and, don’t worry, the alcohol will cook out! If you are still apprehensive about cooking with alcohol, you could definitely just use entirely chicken broth. Both will work well, the wine will just add a bit more flavor.
all about flavor
After starting to cook that orzo for just a few minutes, it’s time to add in a little more flavor with some sun dried tomatoes and dijon mustard. I love this combination of flavors, even though you can’t really taste the mustard. Really, it just provides a bit of a tangy flavor that is indistinguishable. On the other hand, sun dried tomatoes do have a very intense flavor, which is not for everyone. I absolutely love them, especially in this dish. But, if you are not a big fan, you can simply substitute them with some cherry tomatoes. I would recommend adding them with your onions so they burst a bit, or even roasting them on the side. Whatever you choose — the dish will still be delicious!
After some quick time in the oven, your Herbed Salmon and Orzo with Sun-Dried Tomatoes is just about done. Add the salmon for the last 5 minutes to ensure it cooks through, yet still gets all those good flavors of the orzo. Hit it with some fresh lemon juice and herbs as finishing touches and you’re ready to serve!
how to serve it up…
This Herbed Salmon and Orzo with Sun-Dried Tomatoes is truly the best weeknight dish. I love to serve this up for my family as is, or even with a vegetable on the side. Roasted or grilled asparagus, broccoli, or even the Best Brussels Sprouts You Will Ever Eat are all delicious sides here. That being said, this dish is really good on its own, as it has all the good components of a well rounded dinner. Plus, this dish is definitely fancy enough to serve for friends and family… maybe for a dinner party or special occasion? I promise, everyone will be asking for this recipe — it’s that good.
I hope you love this Herbed Salmon and Orzo with Sun-Dried Tomatoes as much as I do! Let me know what you think in the comments below:)
Herbed Salmon and Orzo with Sun-Dried Tomatoes
Course: Main Course, Lunch, DinnerCuisine: American, ItalianDifficulty: Easy4
servings10
minutes25
minutes35
minutesCrispy seared salmon tucked into orzo cooked in rosé, sun dried tomatoes, and herbs: this Herbed Salmon and Orzo with Sun-Dried Tomatoes is truly the best one-pot meal.
Ingredients
1.5 lb king salmon, filleted
3 + 2 tsp course ground dijon mustard
1 tsp dried basil
1 tsp dried oregano
1 tsp dried dill weed
1 tsp garlic powder
Salt and pepper, to taste
3 tbsp olive oil
1 yellow onion
3 cloves garlic, minced
1 cup dried orzo
½ cup dry rosé or white wine
2 ½ cups chicken stock
1-2 cups spinach, optional
½ cup sun dried tomatoes, chopped
1 lemon, juiced
½ cup fresh basil, chopped
Instructions
- Preheat the oven to 375.
- Generously rub the salmon with the first 3 tsp dijon mustard, dried basil, dried oregano, dried dill weed, garlic powder, salt, and pepper.
- In a large dutch oven, heat 2 tbsp olive oil over medium high heat. Once hot, add the salmon and sear for about 1 minute on each side. Then, remove the salmon from the skillet.
- Add the additional 1 tbsp of olive oil to the dutch oven. Once hot, add the onion and saute for 4-6 minutes, or until the onion is translucent. Then, toss in the garlic and orzo and cook for another 2 minutes, until the orzo gets lightly toasted.
- Deglaze the pot with the rosé (or wine) and chicken stock. Bring the liquids to a boil, then continue to boil the orzo for 3 minutes. Stir in the sun dried tomatoes, spinach (if using, and remaining 2 tsp dijon mustard.
- Transfer to the oven, uncovered, and bake for 10 minutes. Then, nestle the salmon into the orzo and return to the oven for 5 more minutes, or until the salmon is cooked through.
- Squeeze everything with fresh lemon juice and toss on some fresh basil. Serve warm and enjoy!