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One Pan Bruschetta Salmon Skillet with orzo comes together in just 30 minutes. This weeknight skillet is nutritious, flavorful, and bound to become a family favorite. 
This recipe post is sponsored by DeLallo. I was compensated for my time, however all opinions are my own.
One Pan Bruschetta Salmon Skillet
If you’re looking for a simple, streamlined meal that delivers restaurant-quality flavor, look no further. This salmon skillet has it all: protein, veg, grains, and the most downright addictive bruschetta topping. And did I mention it all comes together in ONE pan?
Both kids and adults will love this skillet meal. It’s rich in heart-healthy omega-3 fats, protein, and fiber, plus delivers a slew of good-for-you nutrients. For example, lycopene, and vitamins C, A, and K. It also makes for some delicious leftovers IF it lasts more than one night. (Trust me, it’s not easy!)
Bruschetta Salmon Skillet: Ingredients and Substitutions
The ingredient lineup for this recipe is pretty conservative, considering it’s an all-in-one meal. It’s also quite versatile, so hopefully you can use up some of what you already have on hand.
Here’s what you need:
- Salmon: My preference is King salmon, also known as Chinook. This variety has a higher fat content, which makes the flesh super buttery and rich.
- DeLallo Tomato Bruschetta: If you’re a fan of the irresistible combo of tangy tomatoes, garlic, herbs, and olive oil, you need to get your hands on a jar of this. DeLallo Tomato Bruschetta is an authentic Italian recipe with garden-fresh flavor and all-natural ingredients. In addition to using it as a salmon topper, you can serve it as an easy appetizer on top of toasted bread.
- DeLallo Orzo Pasta: This small “barley” size pasta was once known as just a soup cut, however it’s proven to be much more versatile. I love using it in pasta salads, saucy skillets, or to bulk up soups and stews. DeLallo Pasta comes from the town where pasta was born (a region near Naples, Italy), and emulates the traditional pasta making methods. By using quality ingredients and classic cooking methods, they’re able to preserve the pasta’s color, texture, and aroma.
- DeLallo Private Reserve Extra-Virgin Olive Oil: This exquisite oil is made from a blend of hand-selected olives from the best known regions of Italy. The olives are cold pressed to preserve their fresh, raw flavor, as well as their nutrients. The texture is smooth, flavor is fruity, and aroma is herbaceous and bright.
- Kale: Ribbons of lacinato kale are cooked right in the orzo mixture to add earthy flavor and fiber. If you’re not a fan of kale, you can fresh spinach or chard instead.
- Aromatics: Shallots and garlic form the aromatic foundation of this dish. However you can essentially use any onion you like or have on hand: yellow, sweet, or white.
- Cooking liquids: The orzo cooks in a mix of white wine and broth for extra flavor. If you don’t have white wine, use a mix of sherry vinegar (or champagne vinegar) mixed with extra broth.
How to Make Bruschetta Salmon with Orzo:
This one pan dinner comes together in right around 30 minutes. Here’s how to make it:
Step 1: Sear the Salmon
Start by blotting the salmon with a paper towel, and then seasoning the flesh with salt and pepper. Next, heat the oil in a large oven-safe skillet (such as a cast iron) over medium-high. Place the salmon fillets in the skillet and cook for two minutes on each side–just long enough to get a nice, golden sear. (The salmon will finish cooking in the oven, so don’t worry if it’s still raw in the center.)
Step 2: Cook the Aromatics
Lower the heat to medium, and add the butter to the skillet. Once the butter melts, add the shallots and garlic, and cook until soft, about 3 minutes. Next, stir in the orzo, salt, and pepper, and let the orzo cook until it’s lightly toasted, about 2 minutes.
Step 3: Deglaze the Pan
Deglaze the pan with either a dry white wine (such as pinot grigio) or a mix of vinegar and broth. I suggest either sherry vinegar, white wine vinegar, or champagne vinegar for best results. Mix 2 Tbsp of vinegar with 3 Tbsp of chicken or vegetable broth, and pour it into the skillet. Cook the wine (or vinegar mixture) for about 2 minutes, or until most of the liquid reduces.
Step 4: Cook the Orzo
Next, pour in the remaining chicken or vegetable broth, stir in the kale, and bring the mixture to a boil. Once boiling, reduce to a simmer, and cook, uncovered, for about 5 minutes, until the orzo starts to soften.
Step 5: Bake
Nestle the salmon fillets back into the skillet and top with DeLallo Tomato Bruschetta. Next, transfer the whole skillet to the oven and bake at 400°F for 7 to 8 minutes, until the salmon and orzo are fully cooked.
Step 6: Garnish!
Remove the skillet from the oven and garnish with fresh basil and lemon zest, if desired. Alternatively, you can garnish with fresh parsley, toasted pine nuts, and a final drizzle of DeLallo Extra-Virgin Olive Oil.
This salmon skillet feels special and elegant, yet is extremely easy to make. Even non-seafood-lovers and overall picky easters may ask for seconds. It’s also super satiating between the bounty of heart-healthy fats (omega-3’s from salmon and monounsaturated fat from olive oil), protein, and fiber.
And if salmon isn’t your thing, try using a hearty white fish, such as halibut or sea bass. The flavor profile and cooking method will also work well for chicken breasts or thighs. (Just sear them for an extra minute or two to ensure they get sufficiently cooked through).
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Salmon Dinner Recipes
Blackened Salmon with Avocado Ranch
Pan-Seared Salmon with Rosemary-Walnut Sauce
Salmon Skillet with Sun-Dried Tomato Cream Sauce
Bruschetta Salmon Skillet
Equipment
- Large oven-safe skillet
Ingredients
- 4 (6-oz.) salmon fillets see notes for salmon selection
- 1 tsp. kosher salt, divided
- 1 tsp. freshly cracked black pepper, divided
- 2 Tbsp. DeLallo Private Reserve Extra-Virgin Olive Oil
- 2 Tbsp. unsalted butter
- 1/2 cup chopped shallots
- 4 garlic cloves, minced
- 1 cup dry DeLallo Orzo Pasta
- 1/3 cup dry white wine (such as Pinot Grigio) see notes for substitution
- 2 1/2 cups vegetable or chicken broth
- 3 cups stemmed and torn lacinato kale (sub fresh spinach)
- 1/2 cup DeLallo Tomato Bruschetta, plus more for garnish
- Optional garnishes: fresh basil, lemon zest and juice, and/or toasted pine nuts
Instructions
- Preheat oven to 400°F. Blot the salmon dry with a paper towel, and season flesh evenly with 1/2 tsp. salt and pepper.
- Heat the oil in a large oven-safe skillet (preferably a cast iron) over medium-high. Once hot, place the salmon fillets in the skillet, skin side-down, and cook for 2 minutes. Gently flip, and cook for another 2 minutes, just until the flesh picks up some color. Transfer the salmon to a plate. (It will finish cooking in the oven, so don't worry if it's still raw in the center.)
- Lower the heat to medium, and add butter to the skillet. Once melted, add the shallots and garlic; cook until soft, about 2 to 3 minutes. Stir in the orzo and remaining 1/2 tsp. each of salt and pepper; cook 2 minutes, until the orzo is lightly toasted. Add the wine to deglaze the pan; cook for about 2 minutes, or until most of the liquid reduces. Stir in the kale and broth, and bring mixture a boil. Once boiling, reduce to a simmer, and cook, uncovered, for about 5 minutes, until the orzo starts to soften.
- Nestle the salmon fillets back into the skillet and divide DeLallo Tomato Bruschetta evenly over each fillet. Transfer the skillet to the oven and bake at 400°F for 7 to 8 minutes, until the salmon and orzo are fully cooked. Remove from oven and add garnishes of choice.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Made this today with chard because that’s what I had on hand – my fiancé and I were totally in love! Definitely making this again!
I’m so glad you enjoyed it, Marit!! Thanks for taking time to leave a review.
Made this with spinach instead of kale and served with roasted zucchini on the side. It was so good! Will definitely make it again.