1-Pot Salmon Spinach Pesto Orzo for Stunning 25-Minute Meals

You know those nights when you want something delicious but don’t have the energy to fuss with a million dishes? That’s exactly why I fell in love with this one-pot salmon, spinach & pesto orzo. It’s my go-to when I’m short on time but still want a meal that feels special. Flaky salmon, tender orzo, and that bright pop of pesto all come together in one pot (yes, just one!). The first time I made it, I couldn’t believe how something so simple could taste so good. Now, it’s a regular in my rotation, especially when I need to impress without the stress. Trust me, this dish is a game-changer.

Why You’ll Love This One-Pot Salmon, Spinach & Pesto Orzo

This dish checks all the boxes for a perfect weeknight meal. Here’s why it’s become my obsession:

• Done in 25 minutes, faster than takeout, but so much tastier
• One pot = no dish mountain (my least favorite kitchen chore, gone!)
• Packed with good stuff, omega-3s from salmon, and iron from spinach
• The flavor combo is magic: creamy pesto, rich salmon, and fresh greens
• Foolproof cooking, even my 12-year-old can make it (shh, don’t tell)

It’s the kind of meal that makes you feel like you’ve got your life together, even on chaotic days.

Ingredients for One-Pot Salmon, Spinach & Pesto Orzo

Grab these simple ingredients; you might already have most in your kitchen! I always use fresh salmon when possible, but frozen works in a pinch (just thaw it first). The pesto can be store-bought to save time, but if you’ve got basil growing wild as I do, homemade takes it next-level.

For the Orzo

• 1 cup orzo (that cute rice-shaped pasta we all love)
• 2 cups chicken broth (or veggie broth if you’re keeping it light)
• 1/4 cup pesto (my secret? I always add an extra spoonful!)

For the Salmon

• 1 lb salmon fillet, cut into 4 pieces (skin-on for extra flavor, or skin-off if you prefer)
• 2 cups baby spinach (packed, it wilts down to nothing!)
• 1 tbsp olive oil (the good stuff you save for special meals)
• 1/2 tsp salt (sea salt makes everything better)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

See? Nothing crazy here, just good, simple ingredients that make magic together.

Equipment Needed

You’ll be shocked at how little gear this recipe requires; just grab your large pot (I use my trusty 5-quart Dutch oven) and a cutting board for prepping that beautiful salmon. That’s it, no fancy gadgets needed!

How to Make One-Pot Salmon, Spinach & Pesto Orzo

This dish comes together so easily. Just follow these simple steps, and you’ll have dinner ready before you know it. I’ve made this dozens of times now, and I promise, if I can do it (with my famously distracted cooking habits), you definitely can too!

Step 1: Toast the Orzo

Heat your olive oil in that big pot over medium heat. Toss in the orzo and give it a good stir; you want every little piece coated in that golden oil. Keep stirring for about 1 minute until you smell this amazing nutty aroma. Careful not to walk away, though, orzo burns faster than you’d think!

Step 2: Simmer with Broth

Pour in your chicken broth (it’ll sizzle, that’s good!) and crank the heat up to bring it to a boil. Once it’s bubbling, immediately reduce to low heat, slap that lid on tight, and let it simmer for 8 minutes. No peeking! That steam is what’s cooking the orzo to perfect tenderness.

Step 3: Add the Salmon

Time for the star ingredient! Nestle your salmon pieces right on top of the orzo, skin side down if you left it on. Pop the lid back on and let it work its magic for 5 minutes. The steam will gently cook the salmon to flaky perfection without drying it out.

Step 4: Finish with Spinach & Pesto

Now for the grand finale! Take off the lid (hello, delicious smells!) and add your spinach and pesto. Gently fold everything together, and watch how the spinach wilts instantly from the heat. Give it a taste and add more salt and pepper if needed. My tip? Always add an extra dollop of pesto at the end, because why not?

And just like that, you’ve got a restaurant-worthy meal with barely any cleanup. Told you it was easy! For more quick dinner ideas, check out these recipes.

Tips for Perfect One-Pot Salmon, Spinach & Pesto Orzo

After making this dish more times than I can count, here are my foolproof tips for getting it just right every time:

• Salmon timing is key – 5 minutes is perfect for flaky, moist fish. Even 30 seconds too long can make it dry (I learned this the hard way!).
• Fresh pesto makes all the difference – The brighter green it is, the better the flavor. I always give mine a quick stir before adding.
• Adjust the broth – Like it creamier? Add 1/4 cup more broth. Prefer it thicker? Let it sit uncovered for a minute after cooking.
• Spinach last! Tossing it in right at the end keeps that vibrant green color and fresh taste.

Trust me, these little tricks take this dish from good to “can I have seconds?” amazing. If you are looking for other one-pot seafood options, you might enjoy this one-pot salmon and couscous.

Variations for One-Pot Salmon, Spinach & Pesto Orzo

The beauty of this recipe? It’s like a blank canvas for your cravings! Swap the spinach for peppery arugula if you want a bolder bite. Toss in halved cherry tomatoes for a sweet pop. Out of orzo? Quinoa works great, just adjust the broth slightly. I’ve even used kale (massage it first!) when my spinach ran out. The options are endless, so play around and make it yours! If you need inspiration for other poultry-based one-pot meals, take a look at this chicken, butternut squash, and sage orzo.

Serving Suggestions

Oh, how I love serving this dish! A squeeze of lemon wedges brightens everything up, don’t skip this! Some crusty bread on the side is perfect for scooping up every last pesto-y bite. If you’re feeling fancy, pair it with a crisp Pinot Grigio or a simple arugula salad. Dinner party magic in minutes!

Storage & Reheating

Leftovers? Lucky you! Store them in an airtight container in the fridge; they’ll keep for up to 2 days (though mine never lasts that long!). When reheating, go low and slow on the stovetop with a splash of broth to bring back that creamy texture. Microwaving works in a pinch, but it can dry out the salmon, so I avoid it if I can. Pro tip: The pesto flavor actually gets better overnight, just another reason to make extra!

Nutritional Information

Here’s the good stuff: this one-pot wonder isn’t just delicious, it’s actually good for you, too! (Nutrition info is per serving and estimates only; your exact numbers may vary slightly depending on ingredients.) Each generous portion packs about 450 calories, with 30g protein from that gorgeous salmon, 35g carbs from the orzo, and 20g healthy fats (thank you, olive oil and omega-3s!). It’s basically a balanced meal in one colorful bowl. Now that’s what I call a win! For more recipe ideas, you can always check out Recipes Loop.

Frequently Asked Questions

I get asked about this recipe all the time. Here are the answers to the questions that pop up most often in my kitchen (and inbox!):

Ready to Try This One-Pot Salmon, Spinach & Pesto Orzo?

Now that you’re drooling over this dish, go make it tonight! I’d love to hear how yours turns out. Tag me if you share it, and don’t forget that extra pesto dollop!

One-Pot Salmon, Spinach & Pesto Orzo

This simple one-pot meal combines salmon, spinach, and orzo with pesto for a quick and flavorful dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Orzo

• 1 cup orzo
• 2 cups chicken broth
• 1/4 cup pesto store-bought or homemade

For the Salmon

• 1 lb salmon fillet cut into 4 pieces
• 2 cups baby spinach
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Equipment

• Large Pot
• Cutting board

Method

 

1. Heat olive oil in a large pot over medium heat. Add the orzo and toast for 1 minute, stirring constantly.
2. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 8 minutes.
3. Place salmon pieces on top of the orzo. Cover and cook for 5 minutes.
4. Remove the lid, add spinach and pesto. Stir gently until spinach wilts. Season with salt and pepper.

Notes

Serve warm with lemon wedges if desired. Leftovers can be stored in the fridge for up to 2 days.