Salmon Orzo Recipe (Creamy Tomato, 30 Minutes)
This salmon orzo recipe cooks the orzo directly in a cherry tomato and garlic sauce for a creamy, risotto-like finish — no draining needed. Fresh salmon sears separately for crispy golden bites. Ready in 30 minutes and perfect with leftover salmon too.
Servings: 4
Calories: 936kcal
Ingredients
- 500 g orzo
- 250 g cherry tomatoes
- 4 garlic cloves grated or chopped
- 3 tablespoon olive oil
- 1 tbsp pesto
- 1 cube vegetable stock + hot water (800ml)
- 1 pinch salt
- 1 pinch pepper
- 100 g grated parmesan
- 4 salmon fillets or grilled salmon leftovers
- chilli flakes to serve
- lemon juice to serve
- fresh basil leaves to garnish — regular basil works great here
Instructions
- Heat the olive oil in a pan over medium heat, then add the garlic and fry for about 2 minutes until fragrant.3 tablespoon olive oil, 4 garlic cloves
- Quarter the cherry tomatoes and add them to the pan. Add the pesto and cook for approximately 5 minutes until they start to soften and release their juices.250 g cherry tomatoes, 1 tablespoon pesto
- Stir in the orzo and vegetable stock cube dissolved in 800 ml of hot water. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the orzo is cooked al dente and has absorbed most of the liquid.500 g orzo, 1 cube vegetable stock
- Remove the skin from the salmon fillets, cut them into cubes, and grill them in a nonstick pan for 3-4 minutes until nicely browned. Ensure even grilling by tossing them occasionally. Set aside until ready to use.4 salmon fillets
- Season the orzo with salt and pepper to taste, then add torn basil leaves and stir to combine.1 pinch salt, 1 pinch pepper
- Spoon the orzo into serving bowls, drizzle with a bit of olive oil, sprinkle with grated parmesan, and add a pinch of chili flakes if desired. Finish by topping each bowl with the grilled salmon cubes and a splash of lemon juice. Serve hot and enjoy!100 g grated parmesan, chilli flakes
Video
Notes
- The orzo cooks directly in the stock — do not drain it. Stir every 3 minutes to prevent sticking. The finished texture should be creamy like risotto. If it looks too thick before it's cooked through, add a splash of hot water or stock.
- If using leftover grilled salmon, flake it cold into the hot orzo at the end — the residual heat warms it through without drying it out.
- Taste the orzo before serving and adjust the seasoning as needed.
- Serve the dish hot, garnished with fresh herbs and a squeeze of lemon juice for a fresh touch.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
- You can change this recipe by adding extra vegetables such as spinach, bell peppers, or mushrooms.
Nutrition
Calories: 936kcal | Carbohydrates: 101g | Protein: 59g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 116mg | Sodium: 584mg | Potassium: 1333mg | Fiber: 5g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 15mg | Calcium: 315mg | Iron: 5mg
