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creamy salmon pasta in bowl
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5 from 6 votes

Creamy Salmon Pasta

Make a delicious one pot pasta, bake salmon at the same time, add it to the skillet and voilà - healthy, creamy salmon pasta with just a few fresh ingredients in 23 minutes.
Prep Time6 minutes
Cook Time17 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4 or 3 large portions
Author: Cheryl Avrich
US Measures - Metric

Ingredients

Salmon

  • 1 1/4 pounds salmon fillets, skin on or off, Note 1
  • 1 tablespoon seasoning rub, Note 2 or a bit more if needed

Pasta and Sauce

  • 3 cups broth vegetable or chicken broth
  • 1 cup milk,, Note 3
  • 1 cup orzo or other small pasta
  • 6 cups fresh baby spinach, packed, roughly chopped, Note 4 (6-7 good handfuls - about 6 oz)
  • 1/2 cup grated or shredded Parmesan cheese
  • 3 tablespoons pesto or more to taste, Note 5
  • salt and black pepper to taste amount of salt will depend on saltiness of broth
  • Optional garnish: extra Parmesan, fresh parsley, lemon juice or lemon zest
US Measures - Metric

Instructions

  • HEAT OVEN or toaster oven to 425F/218C. Line a pan with parchment paper or aluminum foil sprayed with cooking spray.
  • COOK ORZO: In medium or large skillet (Note 7), bring 3 cups broth and 1 cup milk to a boil. Stir in orzo. Lower heat to medium-high heat or medium heat (liquids should be gently boiling). Stir, uncovered, for about 8-9 minutes or until orzo is al dente or however tender you like it. The orzo will still have lots of liquid in the pan - don't worry - it will thicken up. TIP: Stir occasionally so that orzo doesn't stick to pan.
  • BAKE SALMON: While orzo is cooking, season salmon generously with your preferred seasoning, Note 2. Place on prepared pan, skin side down if salmon has skin) and bake for 10-12 minutes until warm pink or just opaque inside. Don't overcook or it will be dry. The internal temperature with an instant read thermometer will read 125F-130F (52-54C). Temp will rise with resting. Tip: Rule of thumb is to cook salmon 10 minutes per 1 inch/2.5 cm thickness.
  • FINISH CREAMY PASTA: Lower heat on pasta to medium low. Add chopped spinach, Parmesan and pesto. Stir until well until combined and spinach is wilted and pasta sauce thickens, about 2-3 minutes. If too thick, add more broth to the consistency you prefer. If too thin, cook a bit longer or add more Parmesan (it will continue to thicken when sitting). Taste and add salt and pepper to taste. You can also add additional pesto and Parmesan if you like.
  • ASSEMBLE: Peel off skin of salmon if your salmon has skin. Break salmon into small pieces and place over pasta. Serve in skillet or divide onto plates or bowls with extra Parmesan on the side, a squeeze of lemon juice, lemon zest or a sprinkle of parsley. I like to sprinkle on a touch of sea salt too.

Notes

  1. Salmon options: halibut, cod or hake. Even cooked shrimp, chicken or sausages will work. 
  2. Salmon seasoning options: Use the flavors or rub you like or have on hand. Here are a few options. I drizzle a teaspoon of olive oil on the fish before seasoning.
    • Basic - salt, black pepper, a squeeze of lemon juice
    • BBQ seasoning or rub (as pictured) - e.g. cumin, smoked paprika, sugar, salt, garlic and onion powder, allspice, thyme
    • Mexican style - use fajita seasoning
    • Mediterranean-style - oregano, lemon zest, garlic salt and pepper. Or Italian seasoning.
    • Middle eastern style - try za'atar
    • Cajun seasoning or Old Bay seasoning
    • Make it spicy with red pepper flakes if you like (e.g. 1/4-1/2 teaspoon.
  3. Milk options for pasta sauce: I use mostly 2% with a splash of half and half cream. Alternatively, use whole milk to make it richer, no fat milk for extra light or any combination. 
  4. Substitute with frozen spinach if you prefer. Use about 6 ounces or 1 cup/300 grams thawed and well drained spinach. 
  5. Pesto options: I like spicy cilantro pesto or basil pesto. If you don't have any or don't like pesto, leave it out or substitute it with a handful of chopped herbs like fresh parsley, cilantro, chives, fresh basil or fresh dill.
  6. Add in options for pasta: If you like, you can sauté onions and garlic for a few minutes before starting the recipe. You can also add asparagus pieces or snap peas part way through cooking the orzo.
  7. Skillet size affects cooking time: Cooking time will vary a bit depending on the type of skillet you use and if you double the recipe. The orzo will cook quicker in a larger, flatter skillet. You may need to add more liquid or cook the orzo longer. The recipe is very forgiving, though, so don't worry. Just add more broth or milk as needed or increase/decrease the heat as needed. 
  8. Make Ahead: 
    • Cook the pasta (not the full recipe) a few hours or a day ahead. I suggest making the salmon just before serving it as it's best when served fresh.
    • Store leftover salmon with the pasta in an airtight container for 2-3 days. Gently reheat it on the stove over medium low heat, adding a bit of broth or water to loosen it up.
    • It's safe to freeze the dish, but I don't really suggest it as the textures will change and the salmon will dry out when reheated. 
 
Nutrition values are estimates for 1/4 of the full recipe not including extra garnishes.
Calories: 488kcal | Carbohydrates: 38g | Protein: 41g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1448mg | Potassium: 1142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5073IU | Vitamin C: 13mg | Calcium: 279mg | Iron: 3mg