Can I use a different type of pasta?

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.

Do I need to cook the orzo before baking?

No. The orzo cooks directly in the broth in the oven, which allows it to absorb all the flavor.

Can I use a different type of fish?

Yes. Trout, cod or halibut work well. Just adjust the cooking time depending on thickness.

Can I use rice instead of pasta?

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!

Salmon Pasta - Alaskan Skillet

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

Scale

For the Pasta:

1 1/2 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

1/2 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

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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