Rich, cozy and made in just one pan - this Salmon Pasta feels elevated without any extra effort. Tender salmon is seasoned with bold blackened spices, then baked alongside orzo, sundried tomatoes and a savor broth infused with pesto and herbs. As everything cooks together, the orzo soaks up all that flavor while the Boursin cheese melts right into the pan, creating a creamy, garlicky base. Finished with a splash of cream for extra richness, it's a silky, flavor-packed dish that's perfect for an easy weeknight dinner or something a little elevated.
Why I Love This
- One Pan!: Who can refuse no dishes after dinner? This pasta is SO easy to bring together as it all gets dumped into one skillet with minimal chopping or prep needed. It's perfect for rushed or lazy evenings.
- Deliciously Savory and Smooth: This is so silky smooth and full of amazing flavors. After a few trials we nailed down the spices ensuring a sultry, savory dish.
- Crowd-Pleaser: This is a great dish for company as it allows you to whip up something exceptional with great flavor but without the mess to clean up in a rush after. It's also incredibly easy to adjust the quantity made to fit the size of the crowd.
Try my other salmon recipes like my Blackened Salmon Alfredo Pasta or my Blackened Salmon Caesar Salad. Or if you're looking for the spice without the salmon try my Spicy Alfredo Sauce.
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Ingredients
- Boursin Cheese - this is really the star of the show. I have used the "Garlic & Fine Herbs" flavor but I don't think you could go wrong with any of their cheeses.
- Chicken Broth - you can use chicken stock too. This is primarily what the pasta soaks up and cooks in.
- Sundried Tomatoes - there is a large amount of these in this pasta. You can scale the amount back if it's not to your liking, or substitute them for fresh cherry tomatoes.
- Head of Garlic - I like to put the whole head of garlic in with the past to cook and soften down, then you can decide how many cloves you would like to add. I usually add four.
- Salmon - the best salmon for this dish is sockeye or red salmon. Ensure it is skinless and preferably boneless too. I have pulled the salmon fillets out after baking it in the dish, de-boned it, and added it back in.
- Spinach - fresh is definitely preferred. I have not tried frozen spinach but I suppose it might work.
- Spices - I like to add a variety of spices to round out the flavors of this dish.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 350°F. Slice the top off the head of the garlic to expose the cloves, then place it in the center of the skillet with the Boursin cheese. Spoon the pesto over the Boursin, then arrange the orzo, thyme, Italian seasoning, salt, pepper, 1 teaspoon blackened seasoning, sundried tomatoes and spinach evenly around.
Step 2: Bake for 35 minutes or until a small amount of the chicken broth remains in the pan. Stir once during baking to prevent the orzo from sticking and to push the spinach into the broth so it cooks without crisping.
While it bakes cut the salmon into 4 equal portions and season with the remaining 1-2 teaspoons blackened seasoning.
Step 3: Arrange the fillets over the spinach and pasta, then bake for an additional 10-15 minutes, until the salmon flakes* easily and the orzo has absorbed the remaining chicken broth.
*See notes on USDA recommendations for baking fish.
Step 4: Squeeze 4-5 cloves of roasted garlic from their skins and finely chop or mash. Flake the salmon, then stir everything together until a creamy pasta forms.
Step 5: Warm the cream and 1 cup chicken broth. Pour over the pasta and stir until combined. Let sit 5-10 minutes for a thicker sauce.
Step 6: Serve hot and enjoy.
Hint: Don't skip stirring the pasta once while it bakes, but avoid mixing the cheese in until the end. This allows the orzo to absorb all the broth and creates a creamier final sauce.
Substitutions
- Dairy-Free - use a dairy-free Boursin-style cheese or herbed vegan cream cheese and swap the cream for coconut or cashew cream.
- Gluten-Free - ensure you use gluten-free orzo or substitute for a similar short grain gluten-free pasta.
- Vegetarian - rather than using salmon you could add some roasted chickpeas, a can of white beans or some roasted mushrooms.
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or jalapenos.
- No Fish! - not a salmon lover? Use chicken or shrimp instead (adjust cooking times accordingly).
- Tomato Swap - if you don't love sundried tomatoes feel free to scale the amount back or swap them out for fresh cherry tomatoes.
Want more salmon recipes? Check out my Smoked Salmon Patties or my Salmon Meatballs. Totally over this salmon kick? Try these Sticky Chicken Drumsticks!
Equipment
I have used a 12" skillet with a fairly tall sides creating a nice deep dish. You can also bake this Salmon Pasta in a 9x13 glass or ceramic baking pan or any other baking dish similar in size and depth. Avoid a tin pan as this will affect how evenly the pasta bakes and will likely result in sticking.
Storage
The first few days: This Salmon Pasta can be stored in an airtight container in the refrigerator for about 3 days.
Freezing: I do not recommend freezing this dish as it will drastically change the consistency of it when thawed.
Reheating: The simplest and best way to reheat is on a microwave safe dish in the microwave for 1-2 minutes. If you prefer to do it in a saucepan on the stovetop, add 1-2 tablespoons of water or cream as needed to avoid sticking and stir often until desired temperature is reached.
Top Tip
Don't rush the bake - make sure most of the broth is absorbed before adding the salmon. This allows the orzo to cook properly and prevents the salmon from drying out. Secondly, ensure you warm the cream and broth before adding them at the end. We don't want to cool off that deliciously warm meal we just worked so hard to create.
FAQ
Yes, but choose a small pasta like ditalini or small shells. Cooking time and liquid absorption may vary, so keep an eye on the broth.
No. The orzo cooks directly in the broth in the oven, which allows it to absorb all the flavor.
USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.
Yes. Trout, cod or halibut work well. Just adjust the cooking time depending on thickness.
I think you could successfully use brown rice in this recipe but I have not tried it. Please let me know if you do and how it turns out!
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Salmon Pasta
- Total Time: 50-55 minutes
- Yield: 6 Servings 1x
Description
Rich, cozy and made in just one pan - this Salmon Pasta feels elevated without any extra effort. Tender salmon is seasoned with bold blackened spices, then baked alongside orzo, sundried tomatoes and a savor broth infused with pesto and herbs. As everything cooks together, the orzo soaks up all that flavor while the Boursin cheese melts right into the pan, creating a creamy, garlicky base. Finished with a splash of cream for extra richness, it's a silky, flavor-packed dish that's perfect for an easy weeknight dinner or something a little elevated.
Ingredients
For the Pasta:
1 ½ cups (255 grams) orzo pasta
2 cups (695 grams) chicken broth
1 Boursin cheese "Garlic & Fine Herbs" is the variety used here
1 small head of garlic
2 teaspoons (12 grams) pesto
1 teaspoon Italian seasoning
½ teaspoon thyme
1 cup (160 grams) sundried tomatoes
1 teaspoon (2 grams) pepper
1 teaspoon (6 grams) salt
1 teaspoon (3 grams) blackened seasoning
2 cups (50 grams) fresh spinach
For the Salmon:
1 (390 grams) salmon fillet boneless* and skinned
1-2 teaspoons blackened seasoning
To Add at the End:
1 cup (240 grams) half and half cream
1 cup (230 grams) chicken broth
Instructions
- Preheat the oven to 350°F. Slice the top off the head of the garlic to expose the cloves, then place it in the center of the skillet with the Boursin cheese. Spoon the pesto over the Boursin, then arrange the orzo, thyme, Italian seasoning, salt, pepper, 1 teaspoon blackened seasoning, sundried tomatoes and spinach evenly around.
- Bake for 35 minutes or until a small amount of the chicken broth remains in the pan. Stir once during baking to prevent the orzo from sticking and to push the spinach into the broth so it cooks without crisping.
- While it bakes cut the salmon into 4 equal portions and season with the remaining 1-2 teaspoons* blackened seasoning.
- Arrange the fillets over the spinach and pasta, then bake for an additional 10-15 minutes, until the salmon flakes easily* and the orzo has absorbed the remaining chicken broth.
- Squeeze 4-5 cloves* of roasted garlic from their skins and finely chop or mash. Flake the salmon, then stir everything together until a creamy pasta forms.
- Warm the cream and 1 cup chicken broth. Pour over the pasta and stir until combined. Let sit 5-10 minutes for a thicker sauce.
- Serve hot and enjoy.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
You can use a "bone-in" fillet, just be sure to take the fillets out after baking them, flake and de-bone them, before mixing the salmon into the finished pasta.
For less spice add only 1 teaspoon blackened seasoning.
USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.
You can add as much or as little garlic as you like depending on your preference. We enjoy 4 cloves.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Paris Kondus says
Easy recipe with amazing flavor. And a great way to use up our Alaskan salmon. I was out of sun-dried tomatoes, so I used diced. And added some cream cheese along with the Boursin (per her recommendation) since I doubled the recipe. Topped with some grated Parmesan. Absolutely delicious and came together so quickly.
Miriam Wallace says
This recipe was just perfect! The combo of ease and comforting zesty flavor is great! Going in my rotation for sure 👌
Jenice Wallace says
This is such a great dinner for nights when you need something mess free and quick. This tastes like you're at a restaurant but feels like you've cheated making dinner, it's so simple. Perfect for chicken too if preferred.