Description
Creamed Corn Orzo with Seared Salmon is a comforting one-pan dish combining creamy, cheesy orzo with crispy, perfectly seared salmon. Sweet corn, smoky paprika, and sharp Parmesan create a balanced, flavorful base that's both indulgent and easy to prepare.
Ingredients
4 salmon fillets, skin-on or skinless
Salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
1/2 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional)
1/2 cup dry white wine (or chicken broth)
1 1/2 cups corn kernels (fresh, canned, or thawed frozen)
2 1/2 cups chicken broth (or vegetable broth)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
Juice of 1/2 lemon
Instructions
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down if using skin-on, for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and the butter.
- Sauté the chopped onion for 2–3 minutes until softened.
- Add the garlic, orzo, smoked paprika, and chili flakes. Cook for about 1 minute until fragrant.
- Pour in the white wine (or chicken broth) and let it reduce for about 2 minutes.
- Add the corn and chicken broth. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream and grated Parmesan. Simmer for another 2 minutes until thick and creamy.
- Add the lemon juice and chopped parsley. Adjust seasoning if needed.
- Serve the creamy orzo topped with the seared salmon. Garnish with extra parsley and a lemon wedge if desired.
Notes
Swap salmon with shrimp or grilled chicken for variation.
Use fresh, canned, or frozen corn based on availability.
Vegetarian version: skip salmon and add mushrooms or extra corn.
Stir in greens like spinach or arugula for added nutrition.
Use half-and-half instead of heavy cream for a lighter option.
To reheat, add a splash of broth or water to loosen orzo and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 5g
- Sodium: 530mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 95mg
