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Salmon and orzo topped with tomato bruschetta
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Bruschetta Salmon Skillet

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. 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 600kcal

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

Avoid Sockeye salmon, if possible. It's too lean and cooks too quickly for this recipe. Go for either wild King salmon, or sustainably farmed Atlantic salmon.
In place of white wine, mix 2 Tbsp. champagne or sherry vinegar with 3 Tbsp. chicken or vegetable broth.

Nutrition

Calories: 600kcal | Carbohydrates: 41g | Protein: 43g | Fat: 29g | Saturated Fat: 8g | Sodium: 910mg | Fiber: 5g | Sugar: 8g