Hey y'all! If you're craving a dish that's creamy, comforting, and perfectly satisfying, this Creamy One-Pan Salmon and Risoni ticks all the boxes. It's a full meal made in just one pan—think juicy salmon nestled in a luscious, lemony cream sauce with tender risoni (orzo) pasta. Elegant enough for date night, easy enough for busy weeknights, and a surefire family favorite. Let's get cooking!

Why You'll Love This

All-in-one meal: Salmon, veggies, and pasta cook together for minimal cleanup.
Creamy and comforting: Rich, velvety sauce hugs every bite for ultimate comfort food vibes.
Quick and easy: Ready in about 30 minutes with just one pan required.
Impressively delicious: Restaurant-quality flavors the whole family will rave about.
Versatile: Easily swap veggies or make it dairy-free—customize to your taste!

Ingredients

4 skinless salmon fillets (about 150g/5oz each)
1 ¼ cups (250g) risoni (orzo) pasta
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
½ cup (125ml) dry white wine (optional, or use extra stock)
2 ¼ cups (560ml) chicken or vegetable stock
1 cup (250ml) heavy cream
½ cup (60g) finely grated Parmesan cheese
1 cup baby spinach leaves
Zest and juice of 1 lemon
¼ teaspoon chili flakes (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (to garnish)

Directions

Step 1: Sear the Salmon

Pat the salmon fillets dry and season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large, deep skillet or saute pan over medium-high heat.
Add the salmon fillets and sear for 2-3 minutes per side, until golden but not fully cooked through. Remove to a plate and set aside.

Step 2: Start the Risoni Base

Reduce heat to medium. Add the remaining olive oil to the same pan.
Add diced onion and cook for 2-3 minutes, until softened.
Stir in minced garlic and cook for 30 seconds, until fragrant.

Step 3: Deglaze and Simmer

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes until slightly reduced.
Add the risoni and stir well to coat in the aromatics.
Pour in the stock. Bring to a lively simmer, then lower the heat to medium-low. Simmer for 6-7 minutes, stirring often, until the risoni is partially tender and most liquid has been absorbed.

Step 4: Make It Creamy

Stir in the heavy cream, Parmesan, lemon zest, and juice. Add chili flakes if using.
Return the salmon to the pan, nestling fillets slightly into the creamy risoni. Cover and gently simmer for 5-7 minutes, or until salmon is just cooked through and risoni is perfectly tender.
Fold in the spinach until wilted. Taste and season with additional salt and pepper as needed.

Step 5: Serve and Enjoy

Spoon the creamy risoni onto plates or bowls, top with salmon, and garnish generously with fresh parsley and extra Parmesan if you like. Dig in while it’s hot and creamy!

Notes

For extra tang, add a splash more lemon juice just before serving.
Make sure the pan is large enough to hold everything comfortably for even cooking.
If sauce gets too thick, loosen with a splash of warm stock or cream.

Variations

Dairy-Free: Swap the cream for coconut milk and use nutritional yeast instead of Parmesan.
Vegetable Boost: Add sautéed mushrooms or peas with the spinach for more veggies.
chicken Twist: Substitute salmon with boneless, skinless chicken breast cutlets—cook slightly longer as needed.

Required Equipment

Large deep skillet or sauté pan (with lid if possible)
Cutting board & chef’s knife
Measuring cups and spoons
Spatula or wooden spoon

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of cream or stock to restore creaminess. Not recommended for freezing, as the creamy sauce may separate.

Suggested Pairings & Serving Recommendations

Serve with a simple green salad or garlic bread for a complete meal.
A crisp glass of Sauvignon Blanc or dry Riesling pairs beautifully.
Finish with a sprinkle of toasted pine nuts or extra fresh herbs for added texture.

Pro Tips

Sear salmon briefly—overcooking changes the texture and makes it dry.
Stir the risoni often as it cooks to avoid sticking and ensure a silky result.
If using skin-on salmon, sear skin side down first for the crispiest texture.

FAQ

What is risoni, and can I substitute it?: Risoni is a small rice-shaped pasta also known as orzo. You can substitute with other small pasta shapes like ditalini, but cooking times may vary.
Will the salmon be fully cooked in the sauce?: Yes! After a quick sear, the salmon finishes cooking gently in the sauce, keeping it tender and juicy.
Can I make this ahead?: This dish is best served fresh, but you can prep ingredients in advance and cook just before serving for best results.