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Creamed Corn Orzo with Salmon

Creamed corn orzo with salmon pairs tender, flaky oven-baked salmon with creamy orzo simmered with sweet corn, Parmesan, and lemon. It comes together in one skillet and a baking sheet, with the salmon baking while the orzo cooks.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon 6-ounce fillets, skin-on
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
For the creamed corn orzo
  • 2 tbsp unsalted butter
  • 1 shallot small, finely chopped (about 1/4 cup)
  • 2 cloves garlic minced
  • 1.5 cups orzo
  • 3 cups low-sodium chicken broth
  • 2 cups frozen corn thawed
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch high-sided skillet

Method
 

Prepare the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange the salmon skin-side down on the baking sheet, rub with the olive oil, and season with 1/2 teaspoon of the salt and the black pepper.
Start the orzo
  1. Melt the butter in a 12-inch high-sided skillet over medium heat.
  2. Add the shallot and cook for 2-3 minutes.
  3. Stir in the garlic for 30 seconds.
  4. Stir in the orzo for 1 minute.
  5. Stir in the broth, corn, and remaining 1/2 teaspoon salt, bring to a simmer, then reduce the heat to maintain a gentle simmer.
Bake and simmer
  1. Bake the salmon for 12-15 minutes, until the thickest part reaches 145°F and the fish flakes easily.
  2. While the salmon bakes, simmer the orzo uncovered for 10-12 minutes, stirring frequently, until tender and creamy.
Finish and serve
  1. Transfer the salmon to a plate, tent loosely with foil, and rest for 5 minutes.
  2. Stir the heavy cream into the orzo and cook for 1-2 minutes.
  3. Remove the skillet from the heat and stir in the Parmesan and lemon juice.
  4. Divide the orzo among four plates and serve with the salmon.

Notes

For the creamiest orzo, stir frequently as it simmers and check the salmon at the thickest part for doneness. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy orzo may separate. For a dairy-free variation, use dairy-free butter, cream, and Parmesan alternatives.