Everything you need for a delicious meal in one pan โ salmon, pasta, peas, and, most importantly โ cheese! Done in under 40 minutes.
- Prep Time:
10 mins - Cook Time:
30 mins - Total Time:
40 mins
I really wanted to call this post Parmesan Pasta with Pesce and Peas because I love alliterations. However, using pesce (Italian for fish) instead of the word โsalmonโ seemed like a bit of a stretch. Instead, Iโve decided to add the new goal of creating a post whose title can be an alliteration to my Blog To Do list. If anyone has any ideas to get me started, I am open to suggestions. Honey Ham and Havarti Hash, anyone?
Yeah, maybe this is a stretch goal.
One-pan dishes are key to surviving weekday dinner times. Orzo is great for this because you can cook it like risotto but without the constant stirring. The only hard part about this recipe is getting the orzo and salmon to be finished cooking at the same time. Nobody wants mushy pasta with rare salmon.
I made this three times to work out the timing and am really happy with the final result โ al dente pasta with a touch of creaminess and salmon that is still tender and flakey.
I found that covering the pan while cooking the salmon yielded the best result so donโt forgo that step. My non-stick pan came with a tempered glass lid which was perfect for keeping an eye on everything and making sure the salmon and orzo were cooking at a low simmer. Be sure to start checking the salmon at 5 minutes so it doesnโt overcook. Then get ready to dig in.
One Pan Parmesan Orzo with Salmon and Peas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5–6 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
Everything you need for a delicious meal in one pan – salmon, pasta, peas, and, most importantly – cheese! Done in under 40 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped yellow onion
- 1 garlic clove, minced
- 1 1/2 cups dry orzo pasta
- 1/2 cup dry white wine
- 3 1/2 to 4 cups low sodium chicken broth
- 1/2 teaspoon kosher salt
- 1 cup frozen peas
- 3/4 cup grated Parmesan cheese
- 1 to 1 1/4 pounds salmon fillet, skin removed and fish cut into 1-inch pieces
- Salt and pepper to taste
Instructions
- Cook aromatics. Heat olive oil and butter in a large nonstick skillet over medium-high heat. When butter is melted, add onions and sautรฉ until onions are soft and transparent, about 3 minutes. Add garlic and cook for 30 seconds more.
- Cook pasta. Add orzo and cook for 1 minute, stirring to coat the pasta with oil. Add wine and cook, stirring, until wine is mostly evaporated. Stir in 3 1/2 cups of chicken broth and 1/2 teaspoon kosher salt and bring to a boil. Reduce heat so that mixture maintains a low simmer. Cook, uncovered, for 15 minutes, stirring occasionally.
- Prep salmon. Season salmon with salt and pepper. Set aside.
- Cook salmon. After the orzo has cooked for 15 minutes, stir in peas and Parmesan cheese. There should still be some liquid in the pan. If mixture is dry, add remaining 1/2 cup of broth. Add salmon pieces to the pan, nestling the pieces in the orzo. Cover the pan and adjust heat so that mixture is at a low simmer again. Cook an additional 5 to 8 minutes until salmon is just cooked through and orzo is al dente. Remove lid and gently stir orzo to soak up any remaining liquid. Adjust seasoning for salt and pepper and serve.
Andrea says
Great recipe but for me it only served 3 people, plus needed extra seasoning – I added onion powder and some dill. I also stirred in spinach leaves which was delicious. otherwise a great recipe and a huge hit with the family and so easy to make!
Nguyet Vo says
Thank you! I am so happy your family loved the recipe. The addition of spinach sounds delish!
Anita says
I made this without salmon and it was perfect. I air fried tilapia because I didnโt have salmon on hand. My family loved it and asked for more. *chefโs kiss*
Nguyet Vo says
I love your idea of using tilapia. Thank you so much for the review and 5 star rating!
Kirsty says
This is a very nice dish. I have made this recipe a few times, its a favorite of my elderly grandmothers now.
I tend to use 3/4 cup of orzo and half the ingredients accordingly, this makes ample portion for two people (and some leftovers!)
Taming of the Spoon says
I love that this is a favorite of your grandmothers!! Thank you so much for your sweet comment.
erin says
I have made this delicious recipe twice now. The first time, we had everything but the peas, so I used frozen mixed veggies (corn, green beans, peas and carrots) and it was colorful and delicious. The second time I used both peas and the mixed veggies. It’s a winner!
Taming of the Spoon says
Thanks, Erin! So happy to hear this was a winner for you!
Teresa says
I made this last night; did not have peas on hand so I chopped up about 3 oz of power greens – in the end I could have used more greens, but it all came out beautifully! I was skeptical of cooking the orzo so long, but it really was like risotto without all the stirring. Everyone loved it and we’ll be making it again soon.
(I notice you haven’t posted since Feb 20, and I hope all is well in Houston, and that you’re surviving this pandemic quarantine period.)
Taming of the Spoon says
Thank you so much for your sweet comment and well wishes! I love your power greens substitution. We’re doing OK here in Houston. It has taken me several weeks to figure out a new life routine and get into the right headspace to develop new recipes and write new blog posts but I think I’m finally there. I hope you’re well.
AshLey says
I tend to add whatever veggie I have on hand. Broccolini, asparagus, it all works well and the leftovers hold up surprisingly well. This is one of my favorite salmon recipes!
Taming of the Spoon says
I love the idea of using other veggies! Thank you so much for trying other variations and coming back to let me know.