Creamy Blackened Orzo and Salmon Recipe with Spinach (One pan!)

Blackened salmon fillet over bed of orzo and spinach in a white pasta dish, garnished with parmesan cheese.

Creamy Blackened Orzo and Salmon Recipe with Spinach (One pan!)

This skillet dinner combines whole blackened salmon fillets with a delicious creamy spinach parmesan orzo — with only one pan to wash! Family-friendly, classy enough for a date night, AND on the table in 30 minutes!

Course Main Course

Cuisine Cajun, Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 597kcal

Equipment

Cast iron skillet or sauté pan with lid

Ingredients

For the pasta

4 salmon fillets
4 tablespoons butter divided
2 1/2 tablespoons homemade blackened seasoning or use recipe below (divided)
1 tablespoon olive oil
1 cup dry orzo
5 oz fresh spinach roughly chopped
2 cloves garlic minced
3 tablespoons flour
1/3 cup heavy cream
2/3 cup milk
2 1/2 cups water
1 teaspoon kosher salt
1/3 cup Parmigiano Reggiano or Parmesan cheese freshly grated

Blackened seasoning

2 teaspoons paprika or smoked paprika
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper to taste

Instructions

Sear the salmon

Mix together blackened seasoning spices in a small bowl, or use a few tablespoons of homemade blackened seasoning. Set aside 1 tablespoon of the seasoning for the orzo.
Melt 2 tablespoons butter in the microwave for 30 seconds. Drizzle butter over the fleshy side of the salmon fillets, and make sure the fleshy side is fully coated. Sprinkle blackened seasoning over the buttered side until fully coated, and pat down with dry fingers to make sure the spices adhere to the fish.
Preheat skillet over medium heat and add a tbsp olive oil. Sear salmon skin side down for one minute, then flesh side down for one minute. Remove salmon to a plate. Note: Medium high heat in my cast iron skillet will make the spices VERY smoky. Don't heat it up too high for this step!

Make the orzo

Reduce heat to medium low and let the pan cool for a minute or two, especially if using cast iron. (We don't want to burn the butter or garlic!) Add remaining 2 tablespoons butter and melt. Add garlic and cook until fragrant, about 30 seconds.
Add flour to the skillet and stir until mixture forms a smooth roux. Cook for a minute or two so the flour loses its raw taste.
Add in milk, cream, and water, whisking sauce until smooth after each addition. Bring to a boil, then reduce to a simmer (about medium low heat).
Add orzo, 1 tablespoon remaining blackened seasoning, and salt. Cook for 10 minutes, stirring occasionally to prevent sticking.
Stir in grated parmesan until it melts smoothly into the sauce. Add spinach and stir until wilted.
Peel the skin off the salmon fillets, taking care not to break the fillets. This should come off very easily since we seared the skin side for a minute. Nestle the salmon fillets into the orzo and cover the pan. Cook on low for 6-8 minutes, or until salmon is cooked through and flakes easily with a fork.
Divide the orzo into four dishes and top each serving with a fillet. Garnish with a sprinkle of blackened seasoning or a bit of extra grated cheese (I love a microplane zester for this!). Enjoy!

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