Creamed Corn Orzo with Salmon 

Creamed Corn Orzo with Salmon is a delightful one-pot dish that combines flaky salmon fillets with creamy orzo pasta and sweet corn kernels. Infused with the richness of Parmesan cheese, the freshness of lemon juice, and the aromatic notes of thyme, this dish offers a comforting and flavorful meal. Whether using fresh, frozen, or canned corn, this recipe brings out the sweetness of the corn, making it a versatile and satisfying option for any season. Ideal for busy weeknights, it promises a delicious dinner with minimal cleanup.

Ingredients

For the Seared Salmon:

• 1 tbsp olive oil
  
  

• 1 tbsp unsalted butter
  
  

• 4 skinless salmon fillets
  
  

• ¼ tsp salt
  
  

• 1 tsp garlic powder
  
  

• 1 tbsp Cajun seasoning
  
  

For the Creamed Corn Orzo:

• 4 garlic cloves, minced
  
  

• 1 yellow onion, finely chopped
  
  

• ½ tsp salt
  
  

• 1 tsp black pepper
  
  

• 3 sprigs fresh thyme (or 1 tsp dried thyme)
  
  

• 1 cup orzo pasta
  
  

• 3 ears of corn, kernels removed (or 2 cups frozen or canned corn)
  
  

• 2½ cups chicken broth
  
  

• 1 cup grated Parmesan cheese
  
  

• 1 tbsp lemon juice
  
  

• 1 cup heavy cream
  
  

• Chili flakes (optional, for serving)

Directions

1. Prepare the Ingredients: Pat the salmon fillets dry and season both sides with salt, garlic powder, and Cajun seasoning. Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves.
   
   

2. Cook the Salmon: In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Add the salmon fillets and sear for 3–4 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
   
   

3. Sauté Aromatics: In the same skillet, reduce the heat to medium and add the minced garlic and chopped onion. Cook for about 2 minutes until softened and fragrant.
   
   

4. Combine Orzo and Corn: Add the salt, black pepper, and thyme leaves to the skillet. Stir in the orzo pasta and corn kernels, toasting them for 1 minute.
   
   

5. Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the orzo is nearly al dente and most of the liquid is absorbed, about 10 minutes.
   
   

6. Finish the Sauce: Stir in the grated Parmesan cheese, heavy cream, and lemon juice. Continue to simmer for an additional 2 minutes until the sauce thickens slightly.
   
   

7. Reintroduce the Salmon: Return the seared salmon fillets to the skillet, nestling them into the orzo mixture. Simmer for 2–3 more minutes until the salmon is heated through.
   
   

8. Serve: Garnish with fresh thyme, a sprinkle of black pepper, and chili flakes if desired. Serve immediately and enjoy!
   
   

Nutritional Information (per serving)

• Calories: 825 kcal
  
  

• Carbohydrates: 49 g
  
  

• Protein: 52 g
  
  

• Fat: 48 g
  
  

• Saturated Fat: 22 g
  
  

• Polyunsaturated Fat: 7 g
  
  

• Monounsaturated Fat: 14 g
  
  

• Trans Fat: 0.1 g
  
  

• Cholesterol: 193 mg
  
  

• Sodium: 1524 mg
  
  

• Potassium: 1300 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 8 g
  
  

• Vitamin A: 2241 IU
  
  

• Vitamin C: 7 mg
  
  

• Calcium: 309 mg
  
  

• Iron: 3 mg