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This salmon orzo bake is creamy, flavorful, and couldn’t be easier! Just add everything to a baking dish and let the oven do the work! Flaky salmon, tender orzo, juicy tomatoes, and spinach cook together in a creamy pesto sauce for an easy, satisfying family dinner with minimal prep and cleanup.
Recipe At a Glance
- Easy dump-and-bake dinner: No need to cook the orzo first.
- One-pan meal: Everything cooks in the same baking dish for minimal cleanup.
- Protein-rich: Salmon and Greek yogurt make this a satisfying family meal.
- Veggies included: Cherry tomatoes and spinach cook right alongside the salmon and orzo.
- Creamy without heavy cream: Greek yogurt adds creaminess while keeping the sauce light.
- Easy to customize: Use homemade or store-bought pesto and switch up the vegetables based on what you have.
If your family loves salmon, be sure to try my teriyaki salmon bowl next!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Salmon – Boneless salmon with the skin removed
- Orzo – It may look like rice, but orzo is actually a small pasta. It cooks directly in the chicken stock, soaking up all that pesto flavor as it bakes. You’ll love this Greek chicken orzo bake too!
- Pesto – Homemade or store-bought both work. I personally love Kirkland Basil Pesto from Costco and almost always have a jar in the fridge. You can also try my ricotta pesto.
- Greek yogurt – Makes the orzo creamy without needing heavy cream. Cream cheese can also be used for a richer sauce.
Variations and Substitutions
- Chicken: Boneless chicken thighs can work, although cooking time will need to be adjusted to ensure the chicken is fully cooked.
- Shrimp: Add raw shrimp during the final 10 minutes rather than at the beginning so they don’t become overcooked.
- Canned salmon: This is an easy, budget-friendly option. Drain it well and stir it in during the final 5–10 minutes just long enough to heat through.
- White beans: For a meatless version, skip the salmon and stir in drained and rinsed cannellini or Great Northern beans.
- Different vegetables: Try peas, chopped broccoli, zucchini, asparagus, or artichoke hearts.
- Dairy-free: Use a dairy-free pesto and unsweetened dairy-free yogurt. Keep in mind that the finished consistency may vary depending on the yogurt you use.
How to Make Salmon Orzo Bake
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: lightly grease a deep 9×13-inch baking dish. Add the uncooked orzo, chicken stock, pesto, Greek yogurt, salt, and pepper. Stir until everything is well combined.
Make sure all of the orzo is submerged in the liquid so it cooks evenly.
Step 2: Stir until everything is well combined.
Make sure all of the orzo is submerged in the liquid so it cooks evenly.
Step 3: Arrange the salmon on top of the orzo and scatter the cherry tomatoes around it. Don’t stir once you’ve added the salmon and tomatoes. Cover the baking dish tightly and bake for 25 minutes.
Step 4: Stir in the baby spinach, gently breaking the salmon into large chunks as you combine everything. Return the dish to the oven uncovered for another 5–10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Give everything another good stir before serving. Add an extra spoonful of pesto or a squeeze of fresh lemon, if desired.
Expert Tips
- Make sure the orzo is submerged. Before adding the salmon, spread the orzo into an even layer and make sure it’s covered with liquid. Any pasta sitting above the broth may not cook evenly.
- Cover the baking dish tightly. You want to trap the steam inside so the orzo can absorb the broth and cook properly.
- Don’t stir after adding the salmon and tomatoes. Let the salmon gently cook on top while the orzo cooks underneath. You’ll stir everything together toward the end.
- Watch the orzo rather than relying solely on the clock. Different brands can cook at slightly different rates. If your orzo is still firm but most of the liquid has been absorbed, add a splash of warm broth and continue baking.
- Don’t overcook the salmon. Salmon can dry out quickly. If the salmon is done before the orzo, remove it from the baking dish and let the orzo finish cooking on its own.
- Let it sit for a few minutes. The orzo will continue soaking up some of the sauce as it rests, giving you an even creamier consistency.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Orzo continues absorbing liquid as it sits, so don’t be surprised if it’s considerably thicker the next day.
When reheating, add a splash of chicken stock, water, or milk and stir well. Reheat gently in the microwave or on the stovetop until warmed through.
Salmon Orzo Bake FAQs
Ovens, baking dishes, and pasta brands can all affect cooking time.
If most of the liquid has disappeared but your orzo is still firm, stir in a little additional warm chicken stock, cover, and continue baking for another 5 minutes before checking again.
If the salmon is already cooked, remove it first so it doesn’t dry out.
You can still use it. Place the salmon skin-side up on the orzo. Once it’s cooked, remove the skin before breaking the salmon into pieces and stirring everything together.
More Healthy Salmon Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Pesto Salmon Orzo Bake
Equipment
- Baking Mat (to cover the pan instead of aluminum foil)
Ingredients
- 1 1/2 cups orzo pasta (260g)
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup pesto , homemade or store-bought
- 1 cup Greek yogurt, (or cream cheese)
- 1 pound salmon
- 2 cups cherry tomatoes
- 2 large handfuls of baby spinach
Instructions
- Preheat the oven to 400°F. Lightly coat a 9×13-inch deep baking dish with cooking spray.
- Add the uncooked orzo, chicken stock, pesto, Greek yogurt, salt, and pepper. Stir until everything is well combined. Make sure all of the orzo is submerged in the liquid so it cooks evenly.
- Arrange the salmon on top of the orzo and scatter the cherry tomatoes around it. Don't stir once you've added the salmon and tomatoes.
- Cover the baking dish tightly and bake for 25 minutes. Keeping the dish covered is important because it traps steam, which helps cook the orzo while keeping the salmon moist.
- Remove the dish from the oven and uncover. Stir in the baby spinach, gently breaking the salmon into large chunks as you combine everything.
- Return the dish to the oven uncovered for another 5–10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Give everything another good stir before serving. Add an extra spoonful of pesto or a squeeze of fresh lemon, if desired.
