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Pan-seared salmon fillets sit atop creamy corn orzo, mixed with sun-dried tomatoes in a skillet and perfectly seasoned with salt and pepper.
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Salmon with Creamy Corn Orzo

This salmon with creamy corn orzo is giving major sunshine-in-a-bowl energy—flaky salmon, juicy bursts of corn, and a cozy orzo situation all in one skillet. It’s fast, fresh, and the kind of weeknight dinner that makes you feel like you’ve got it together.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: corn orzo, creamy corn orzo, salmon orzo recipe
Servings: 4 servings
Calories: 434kcal
Author: Ansley Beutler

Ingredients

  • 2 tablespoon olive oil divided
  • 4 salmon filets skin-on
  • ¼ teaspoon sea salt
  • ⅛ teaspoon pepper
  • 1 shallot finely diced
  • 2 garlic cloves minced
  • 16 oz corn fresh or canned
  • 1 cup orzo
  • ½ cup white wine
  • 2 cups broth
  • ½ cup full-fat coconut milk
  • ¼ cup sun-dried tomatoes finely chopped
  • ⅓ cup grated Parmesan optional
US Customary - Metric

Instructions

  • Cook the salmon. Heat 1 tablespoon olive oil in a skillet over medium heat. Add salmon, skin side down. Season with salt and pepper. Cook 4–6 minutes until opaque halfway up the sides, then flip and cook another 3–5 minutes until fully cooked. Remove and set aside.
    2 tablespoon olive oil, 4 salmon filets, ¼ teaspoon sea salt, ⅛ teaspoon pepper
  • Sauté Aromatics. In the same skillet, add remaining 1 tablespoon olive oil, shallot, and garlic. Sauté until soft and fragrant.
    1 shallot, 2 garlic cloves
  • Toast Orzo & Simmer. Add corn and orzo; toast 1–2 minutes. Pour in wine and cook until reduced by half. Lower heat to medium-low and add broth. Simmer, stirring occasionally, for 6–10 minutes or until mostly absorbed. Stir in coconut milk and sun-dried tomatoes. Continue cooking until orzo is al dente. Remove from heat.
    16 oz corn, ½ cup white wine, 2 cups broth, ½ cup full-fat coconut milk, ¼ cup sun-dried tomatoes, 1 cup orzo
  • Serve. Fold in Parmesan, if using. Nestle salmon back into the skillet to rewarm. Serve with generous scoops of creamy corn orzo and enjoy!
    ⅓ cup grated Parmesan

Notes

Storage : Store leftovers in an airtight container in the fridge for up to 3-4 days. 

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 60g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 779mg | Potassium: 668mg | Fiber: 5g | Sugar: 10g | Vitamin A: 682IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 3mg