Creamy Orzo with Salmon, Zucchini &Amp; Tomatoes – a One-Pan Dinner

This dish combines creamy orzo pasta with tender salmon, roasted zucchini and sweet grape tomatoes. The orzo is cooked risotto-style until rich and velvety, then topped with buttery toasted panko breadcrumbs for a satisfying crunch. A bright arugula and almond salad with lemon dressing balances the richness.

Perfect for a weeknight dinner that feels special, this recipe brings together simple ingredients for a restaurant-quality meal at home.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

8 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Wash and dry produce. Trim zucchini, slice lengthwise, then cut crosswise into ½-inch pieces. Zest lemon and quarter it.
2. On a baking sheet, toss zucchini and grape tomatoes with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until tender and lightly browned, 12-14 minutes.
3. Meanwhile, melt 1 tablespoon butter (2 for 4 servings) in a large pan over medium heat. Add panko and cook, stirring constantly, until golden brown, 2-4 minutes. Transfer to a small bowl; stir in a pinch of salt, pepper and lemon zest to taste. Wipe out pan.
4. Heat a drizzle of olive oil in the same pan over medium heat. Add orzo and cook, stirring, until toasted and golden, 1-2 minutes. Stir in Vidalia onion paste, remaining garlic powder and 2 cups water (4 for 4 servings). Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until orzo is al dente, 8-10 minutes. Stir in cream sauce base and cook until liquid reduces and orzotto is creamy, 2-3 minutes. Remove from heat; stir in half the roasted vegetables and 1 tablespoon butter (2 for 4). Season with salt and pepper if desired. If too thick, add a splash of water.
5. In a large bowl, whisk together 1 tablespoon olive oil, ½ teaspoon sugar, juice from one lemon wedge, salt and pepper. Add arugula and sliced almonds; toss to coat.
6. Divide orzotto among shallow bowls. Top with remaining roasted vegetables and toasted panko. Serve with lemon wedges and the arugula salad on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

What can I use instead of cream sauce base?

You can substitute with heavy cream or a mixture of milk and a little flour to thicken. Adjust seasoning accordingly.

How do I store leftovers?

Store the orzotto and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the orzotto gently on the stovetop with a splash of water.