One-Pot Creamy Salmon & Orzo
April 7, 2026
Creamy and garlicky with just a hint of citrus, this dish is everything you want in a salmon dinner. The orzo’s small size and delicate texture deliver just the right amount of pasta per bite. The flaky salmon is a delight to eat, especially accompanied by bright, fresh parsley and Parmesan. The best part of this jack-of-all-trades? It comes together quickly and easily. Consider dinner handled.
SERVINGS
2
PREP TIME
15 min
COOK TIME
25 min
Ingredients
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2(6-ounce) salmon fillets, skin removed
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1 ½teaspoons kosher salt, divided
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¼teaspoon L&B Hungarian Paprika
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2tablespoons L&B Extra Virgin Olive Oil, divided
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1large shallot, thinly sliced
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2garlic cloves, thinly sliced
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1cup orzo
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1 ½cups unsalted chicken stock
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¼cup heavy cream
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¾cup grated Parmesan cheese
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Chopped fresh parsley, to garnish
Directions
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1
Heat a large skillet over medium-high heat. Season the salmon on both sides with ½ teaspoon salt and the paprika. Add 1 tablespoon olive oil to the pan and swirl to coat. Sear the salmon on one side until golden brown, about 4 minutes. Remove from pan and set aside.
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2
Add the remaining 1 tablespoon olive oil, shallot and garlic to the pan. Cook, stirring constantly, until starting to soften, 4 minutes. Add the orzo and remaining 1 teaspoon salt to the pan and stir to combine.
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3
Pour in the chicken stock and bring to a simmer, stirring occasionally. Return the salmon to the pan, seared side up. Lower the heat to maintain a simmer and cook until the salmon and orzo are cooked through and liquid has evaporated, 8 to 12 minutes.
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4
Remove the salmon from the pan and stir in the heavy cream and Parmesan until the cheese is melted, about 2 minutes.
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5
Remove from heat; top orzo with the salmon and garnish with parsley. Serve warm.