Pan-Seared Marinated Salmon With Sun-Dried Tomato Orzo Pasta Recipe

If you’re having trouble deciding between a comfy, cozy pasta night and answering the call of the ocean with a seafood dinner, put your hands together! This pan-seared marinated salmon with sun-dried tomato orzo pasta recipe takes the best of both worlds and serves them up on a silver platter… or whatever kind of plates you have at home.

Why We Love This Marinated Salmon Recipe

Creamy and satisfying? Check. Packed with a vast array of complementary flavors? Check. Only 15 minutes to prep and 20 to cook? Check and check! What’s not to love about this mouthwatering dish? Fluffy, rice-shaped orzo pasta is coated in a creamy sauce of caramelized garlic and onions, sautéed tomatoes, tomato paste, and crushed red pepper, savory chicken stock, and heavy cream before it’s joined by nutty Parmesan, earthy spinach, and peppery parsley for a dish that would stand tall all on its own. But we didn’t stop there! We added an expertly marinated, perfectly cooked salmon fillet and drizzled it all with a homemade chive cream for one final burst of flavor.

Tools You’ll Need Before You Start

• 1 Small Bowl
• 2 Large Cast-Iron Pans
• 1 Large Saucepan
• Whisk
• Meat Thermometer

Pan-Seared Marinated Salmon With Sun-Dried Tomato Orzo Pasta

The marinated salmon fillets are really what puts this dish over the top, and we’ve saved you some time (and guaranteed the highest quality) by crafting this recipe with Omaha Steaks Marinated Salmon Fillets! These moist and flaky Atlantic salmon fillets are sustainably farm-raised on the coast of Chile, skinned and de-boned, and then expertly marinated in a wonderful mixture of olive oil, garlic, paprika, onion, and pepper so you can spend less time prepping and more time enjoying!

1. Whisk Up the Chive Cream of Your Dreams

This flavor-packed chive cream is a breeze to make and a delight to enjoy! Save yourself some extra time by cooking your orzo pasta in a large saucepan to al dente doneness as per the instructions on the box while you prepare your cream. Add the tangy sour cream, mild chives, umami-loaded Worcestershire sauce, acidic rice wine vinegar, citrusy lemon juice, two to four dashes of hot sauce (depending on your love of heat), and savory garlic powder to a small bowl, whisk until they’re well incorporated, and then season with salt and pepper until you’ve reached creamy perfection.

 2. “Wow” Them With an Elevated Pasta

Once your pasta is just about ready, add olive oil to a large cast-iron pan and bring it to medium-high heat. Next, we’re going to add our raw onions and garlic and sauté them for about 15 seconds until they’re just slightly caramelized. Once they’re ready, add your minced tomatoes and continue sautéing for an additional 30 seconds. Chef’s Tip: This is a great time to preheat your oven to 375 degrees Fahrenheit so it’s ready and waiting for your salmon!

Now it’s time to add the tomato paste and crushed red pepper, which you’re going to sauté for 30 seconds before adding the chicken stock. Allow that to simmer until it’s reduced to one-third in volume, which should only take about 60 to 90 seconds. Once it’s properly reduced, add the heavy cream and then bring it all to a boil. Once it’s boiling, reduce the heat to medium and add your perfectly cooked orzo pasta.

All you have to do now is allow that to simmer for about one minute until it’s slightly thickened, then stir in the freshly grated Parmesan and sliced spinach. Season it all to taste with salt and pepper before folding in the parsley – which is just a fancy way of saying to gently mix one ingredient into another by turning one part over the other!

3. Salmon Fillets the Italian Way

It’s finally time for the star of the show, Omaha Steaks Marinated Salmon Fillets. Since your oven is already preheating, you can get started by adding olive oil to a large cast-iron pan and bringing it to medium-high heat. Once properly heated, place your marinated salmon fillets in the pan and cook them for one minute on one side. Then flip the fillets and place the pan in your preheated oven.

You’re going to cook the salmon for four to five minutes, or until their internal temperature reaches 145 degrees Fahrenheit as per a meat thermometer. Once you’ve reached this perfect doneness, it’s time to plate! Start by spooning one serving of your sun-dried tomato orzo pasta onto each plate, then top the pasta with a salmon fillet, drizzle with your homemade chive cream, and enjoy!

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