Salmon and Orzo Bake
An incredibly easy dump-and-bake style dinner that actually tastes amazing! Tender orzo, fresh spinach, and juicy tomatoes bake in a velvety garlic-herb sauce with perfectly cooked, succulent salmon.
Servings: 6 servings
Ingredients
- 2 cups dry orzo pasta
- 2 packed cups baby spinach
- 1 cup cherry tomatoes
- ½ cup grated parmesan cheese plus extra for serving (optional)
- 2 teaspoons Italian seasoning
- ground paprika, garlic powder, salt & black pepper to taste (go easy on the salt if you’re not using low sodium chicken broth; I use ~¾ teaspoon each paprika and garlic powder, ~½ teaspoon sea salt and a few cracks black pepper - I use Better Than Bouillon for my broth)
- 4 cups chicken broth vegetable broth works, too; or water + bouillon
- 5-6 oz garlic herb cream cheese such as Boursin (but cheaper alternatives are 100% fine)
- ½ cup heavy cream
- 1 tablespoon cornstarch
- 1 pound salmon fillets
Instructions
- Prep: Preheat oven to 425°F. Lightly grease a 9x13 inch casserole dish (do not use a smaller dish).
- Assemble orzo: Place the uncooked orzo, baby spinach, tomatoes, grated parmesan, and all seasoning in your casserole dish. Pour the chicken broth over the orzo and stir to combine. Nestle the cream cheese into the middle.2 cups dry orzo pasta, 2 packed cups baby spinach, 1 cup cherry tomatoes, ½ cup grated parmesan cheese, 2 teaspoons Italian seasoning, ground paprika, garlic powder, salt & black pepper, 5-6 oz garlic herb cream cheese, 4 cups chicken broth
- First bake: Cover tightly with aluminum foil and bake for 20-30 minutes (choose 20-25 if your salmon pieces are larger and need more time in the oven, choose 30 minutes if you have regular ~4oz salmon filets.)
- Add salmon and cream: Remove the dish from the oven, CAREFULLY uncover. In a small measuring jug, whisk together the heavy cream and cornstarch and pour into the dish. Stir well to fully incorporate the heavy cream and the cream cheese. Season the salmon to taste and nestle into the orzo.½ cup heavy cream, 1 tablespoon cornstarch, 1 pound salmon fillets
- Second bake: Return to oven for 15-25 minutes, covered, until the salmon and orzo are cooked. Stir the salmon into the orzo - at this point you can return it to the oven for another 5 minutes if needed. Serve with extra parmesan, if you like!