Mediterranean Salmon Orzo Bake
An easy one-pan meal that takes 10 minutes to prep, this salmon and orzo dish combines fresh vegetables in a creamy Boursin cheese sauce.
Servings: 6 people
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning or oregano
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds salmon fillets skin removed and divided into 4-6 servings
- 4 cups fresh spinach roughly chopped
- 1 2/3 cups orzo
- 1 pint cherry tomatoes
- 1 14- oz. can artichoke hearts drained and roughly chopped
- 1 5.3- oz. Boursin garlic & herb cheese
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves sliced thin
Instructions
- Preheat oven to 400ºF/205℃. To a 9x13-inch baking dish, add olive oil, Italian seasoning, garlic powder, 1 teaspoon kosher salt, and pepper and whisk to combine. Add salmon fillets to the dish and use your hands to rub the olive oil mixture all over both sides. Remove salmon from the pan and set aside on a plate. Place in the fridge, if desired.
- Add the spinach, orzo, cherry tomatoes, chopped artichokes, broth, and the remaining 1 teaspoon kosher salt to the dish. Use a spoon to stir it all together. Nestle the Boursin cheese in the middle of the dish. Cover the pan with foil and bake for 20 minutes.
- Remove the dish from the oven and stir again, using a wooden spoon to mash up the Boursin cheese and incorporate all the elements. Lay the salmon fillets on top.
- Cover with foil and bake again for 18-20 minutes until the salmon is cooked through and the orzo has absorbed nearly all of the broth. Serve in shallow bowls and top with the sliced basil leaves. Enjoy!
Notes
- Servings - This makes roughly 4-6 servings if planning on 4-6 ounces of salmon per person. You can adjust the salmon fillets to however many you're serving.
- Seasoning - Can be substituted with oregano, Greek, or Mediterranean seasoning - all are good!
- Best salmon type - King or Atlantic salmon tends to hold up better in baked dishes like this over wild or Sockeye, but any type can be used. If using a leaner type, you will need to watch the cooking time more closely.
- Troubleshooting - If the orzo hasn't absorbed most of the broth, but the salmon is done, remove the salmon fillets and bake the orzo another 3-5 minutes, uncovered. Not enough liquid leftover? If the orzo is dry, mix in a splash of broth or heavy cream, which should help thin the sauce a bit.
- Kosher salt - I use Diamond kosher salt, which is a little less "salty" than Morton's or others. Adjust to your taste.
Nutrition
Serving: 4ounces | Calories: 546kcal | Carbohydrates: 41g | Protein: 32g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 1299mg | Potassium: 951mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2679IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 3mg
