Sun-dried Tomato Baked Salmon Orzo is not just a dish; it’s a complete meal full of flavors and nutrients. The combination of salmon, orzo, and sun-dried tomatoes creates a rich and satisfying dish. This recipe is easy to make and perfect for a family dinner or a special occasion. It is also packed with healthy ingredients, making it a great choice for anyone looking to eat well without sacrificing taste.

How to Make Sun-dried Tomato Baked Salmon Orzo

Ingredients

4 (4-5 ounce) salmon fillets
¼ cup sun-dried tomatoes, packed in oil (+ 2 tbsp oil)
2 tablespoons melted butter
1 tablespoon lemon juice
¾ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
3 tablespoons sun-dried tomato pesto (homemade or store-bought)
4 cloves garlic, pressed
12 ounces dry orzo
2 ¾ cup chicken broth (or vegetable)
¼ cup grated Parmesan cheese
1 ½ cups baby spinach, chopped
¼ cup heavy cream

Directions

Prep: Position a rack in the center of the oven and preheat it to 400ºF. In a 12×9 baking dish, add the oil from the sun-dried tomatoes, melted butter, lemon juice, kosher salt, garlic powder, and red pepper flakes. Whisk everything together.
Marinate: Dip or brush the salmon fillets with the marinade, leaving most of it in the pan. Set the salmon fillets aside on a plate for now.
Bake: In the baking dish with the remaining marinade, add the sun-dried tomato pesto, sun-dried tomato slices, garlic, orzo, and the chicken broth. Cover with a tight-fitting lid or foil and bake in the oven for 20 minutes.
Stir: After 20 minutes, remove the dish from the oven. Stir in the parmesan cheese, baby spinach, and heavy cream until everything is combined.
Top: Place the salmon fillets on top of the orzo and veggies. Roast uncovered for another 12-18 minutes, depending on the thickness of the fillet and how well done you like your salmon.
Serve: Serve the salmon fillets with the orzo and enjoy!

How to Serve Sun-dried Tomato Baked Salmon Orzo

How to Store Sun-dried Tomato Baked Salmon Orzo

If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 2-3 days. Reheat in the microwave or in the oven, adding a bit of water or broth to keep the orzo moist.

Tips to Make Sun-dried Tomato Baked Salmon Orzo

Feel free to add more vegetables, like zucchini or bell peppers, to the orzo for added nutrition.
If you’re in a hurry, you can use pre-cooked salmon or even canned salmon.
Adjust the level of red pepper flakes to suit your taste for spiciness.

Variation

You can substitute the salmon with other fish, like trout or tilapia, if desired. You can also use whole wheat orzo for a healthier option.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can use fresh tomatoes, but the flavor will be different. You may consider roasting them first to enhance their taste.

How can I make this dish gluten-free?

Use gluten-free pasta instead of orzo, and ensure the broth you use is also gluten-free.

Can I prep this dish ahead of time?

Yes, you can prepare the marinade and marinate the salmon ahead of time. Assemble the dish and bake it when you’re ready to serve.

Amelia

Sun-dried Tomato Baked Salmon Orzo

A flavorful and nutritious dish combining salmon, orzo, and sun-dried tomatoes, perfect for family dinners or special occasions.

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Prep Time 15

Cook Time 38

Total Time 53

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 480

Ingredients Method Notes

Ingredients

For the Marinade

¼ cup sun-dried tomatoes, packed in oil plus 2 tbsp oil from jar
2 tablespoons melted butter
1 tablespoon lemon juice
¾ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon red pepper flakes

For the Main Dish

4 pieces salmon fillets (4-5 ounces each)
3 tablespoons sun-dried tomato pesto homemade or store-bought
4 cloves garlic, pressed
12 ounces dry orzo
2 ¾ cups chicken broth or vegetable broth
¼ cup grated parmesan cheese
1 ½ cups baby spinach, chopped
¼ cup heavy cream

Method

Preparation

Position a rack in the center of the oven and preheat it to 400ºF.
In a 12×9 baking dish, add the oil from the sun-dried tomatoes, melted butter, lemon juice, kosher salt, garlic powder, and red pepper flakes. Whisk everything together.

Marinate

Dip or brush the salmon fillets with the marinade, leaving most of it in the pan. Set the salmon fillets aside on a plate for now.

Bake

In the baking dish with the remaining marinade, add the sun-dried tomato pesto, sun-dried tomato slices, garlic, orzo, and the chicken broth. Cover with a tight-fitting lid or foil and bake in the oven for 20 minutes.

Stir

After 20 minutes, remove the dish from the oven. Stir in the parmesan cheese, baby spinach, and heavy cream until everything is combined.

Top

Place the salmon fillets on top of the orzo and veggies. Roast uncovered for another 12-18 minutes, depending on the thickness of the fillet and how well done you like your salmon.

Serve

Serve the salmon fillets with the orzo and enjoy!

Notes

This dish pairs well with a simple side salad or steamed vegetables. You can also serve it with crusty bread for a complete meal. The bright flavors of the sun-dried tomatoes and lemon complement the rich taste of the salmon beautifully. Feel free to add more vegetables, like zucchini or bell peppers. If you’re in a hurry, consider using pre-cooked or canned salmon. Adjust red pepper flakes to taste.