This 4-ingredient oven baked salmon orzo is the kind of practical pantry dinner that earns a permanent place in the weeknight rotation. Using canned pink salmon over dry orzo lets everything cook together in one pan, giving you a surprisingly satisfying casserole-style meal with very little prep. It has the resourceful spirit of mid-century pantry cooking, but the finished dish feels current, comforting, and smart.
Serve this with a crisp green salad, simple steamed green beans, or roasted broccoli to balance the richness of the salmon. A wedge of lemon is especially nice at the table, and if you want to stretch the meal further, warm crusty bread or garlic toast works well for soaking up the flavorful cooking liquid.
4-Ingredient Oven Baked Salmon Orzo
Servings: 4
Ingredients
2 cups dry orzo
2 cans pink salmon, drained
4 cups chicken or vegetable broth
1 cup heavy cream
Directions
1. Preheat the oven to 400°F. Lightly grease an oven-safe roasting pan or 9-by-13-inch baking dish.
2. Spread the dry orzo evenly in the roasting pan, then scatter the drained canned pink salmon over the top in chunky pieces.
3. Pour the broth and heavy cream evenly over the orzo and salmon. Gently nudge the salmon so most of it is partially surrounded by liquid, but do not stir too much.
4. Cover the pan tightly with foil and bake for 25 minutes. Remove the foil, stir gently, and bake uncovered for 8 to 12 minutes more, until the orzo is tender and most of the liquid is absorbed.
5. Let the dish rest for 5 minutes before serving so the sauce can settle and the orzo can finish absorbing any remaining liquid. Spoon into bowls and serve hot.
Variations & Tips
Add a vegetable: Stir in a cup of frozen peas or a few handfuls of baby spinach during the last 10 minutes of baking for extra color and a more complete one-pan meal.
Use water if needed: If you are out of broth, water will work, though the flavor will be milder. In that case, season the finished dish well with salt and black pepper before serving.
Check the salmon carefully: Canned pink salmon can include soft skin and small bones, both edible, but you can remove them before baking if you prefer a smoother texture.
Adjust the texture: For a looser, soupier baked pasta, add an extra 1/2 cup broth. For a firmer casserole texture, uncover the pan a few minutes longer at the end.
Finish more brightly: A squeeze of lemon, a little chopped dill, or a dusting of grated Parmesan added at the table can make this very simple dish taste more polished without changing its easy pantry nature.