Description
A creamy, cozy one-pan dinner with tender salmon, silky orzo, Thai red curry paste, coconut milk, spinach, and lime. It is rich, gently spicy, and bright enough to keep every bite balanced.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 cup dry orzo
- 1 can (13.5 ounces) full-fat coconut milk
- 1 1/2 cups low-sodium chicken broth
- 1 medium red bell pepper, thinly sliced
- 2 cups baby spinach
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Season the salmon fillets with 1/2 teaspoon kosher salt and the black pepper.
- Heat a large deep skillet over medium heat. Add the olive oil, then sear the salmon for 2 to 3 minutes per side until lightly golden. Transfer to a plate.
- In the same skillet, add the onion and red bell pepper. Cook for 3 to 4 minutes until softened.
- Stir in the garlic, ginger, and Thai red curry paste. Cook for 1 minute until fragrant.
- Add the dry orzo and stir to coat it in the curry mixture.
- Pour in the coconut milk and chicken broth. Stir in the fish sauce, brown sugar, and remaining 1/2 teaspoon kosher salt.
- Bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until the orzo is tender and the sauce has thickened.
- Nestle the salmon back into the skillet and spoon sauce over the top. Cover loosely and cook for 3 to 5 minutes, until the salmon is cooked through and flakes easily.
- Stir in the spinach and let it wilt for 1 to 2 minutes.
- Remove from the heat, stir in the lime juice, and finish with chopped cilantro. Serve with lime wedges.
Notes
- For a milder version, reduce the Thai red curry paste slightly.
- Add a splash of broth when reheating, because the orzo will continue to absorb liquid as it sits.
- Fresh lime at the end keeps the flavors bright and balanced.
- Use room temperature salmon for more even cooking and better browning.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 95mg
Keywords: thai red curry salmon orzo, salmon orzo skillet, coconut curry salmon, one pan salmon dinner, creamy orzo dinner