Name: Salmon and Butternut Squash Orzo Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 5-6oz skinless salmon filets ((Atlantic, not wild)); avocado oil (or olive oil); 1 tsp kosher salt; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp smoked paprika; ½ tsp black pepper; 3 tbsp butter; 2 shallots (diced); 1.5-2 tbsp fresh chopped sage; 3 large garlic cloves (minced); 1 cup dry orzo; 2 cups chicken bone broth; ½ lb shredded brussels sprouts (*); 1 cup butternut squash puree; ½ cup freshly & finely grated parmesan cheese; ¼ cup heavy cream; zest from ½ small lemon; kosher salt & black pepper (to taste)

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Creamy butternut squash orzo, nutty brown butter, fresh sage and perfectly seared salmon…what more could you want in a fall dinner!? This Salmon and Butternut Squash Orzo Pasta is the ultimate cozy comfort food, made with seasonal veggies, chicken bone broth and a touch of parmesan. It’s rich, satisfying, high in protein and comes together in one pan in just 45 minutes.

salmon and butternut squash orzo pasta in pan with spatula taking a scoop out

Is it just me or does it seem like salmon really gets neglected in the Fall and Winter months? Personally, my obsession stays strong year round so I’m determined to share some fun and unique cozy-season recipes featuring salmon. And we’re starting off strong with this salmon and butternut squash orzo pasta, that all comes together in one pan!

After my one-pan creamy cajun salmon orzo went super viral earlier this year, I knew I wanted to put a fun Fall spin on it…and here we are! The premise of both of these recipes is minimal clean-up, maximal reward, with the perfect mix of protein, veggies, carbs and healthy fats. What more could you want out of a dinner!?

For this Fall version, the salmon is first coated in a simple, savory and smoky seasoning blend then pan-seared until beautifully crispy on both sides. It gets paired with a creamy butternut squash orzo pasta with a touch of brown butter, sage and even some shredded brussels sprouts so you don’t have to make a veggie on the side! Together, this is a comforting yet super high protein dinner perfect for Fall nights.

Why You’ll Love this Salmon and Butternut Squash Orzo Pasta

It’s the ultimate Fall comfort food with creamy butternut squash, brown butter and fresh sage.
Everything comes together in one pan for minimal clean-up and maximum reward!.
This salmon and butternut squash orzo is loaded with 46g of protein per serving.
It sneaks in seasonal veggies, thanks to the shaved brussels sprouts and butternut squash puree.
It feels fancy enough for a date night at home, but is ready in under 45 minutes.

salmon and butternut squash orzo pasta on green patterned plate with black fork taking a bite out

What You Need to Make this Butternut Squash and Salmon Orzo Pasta

For the Salmon:

Salmon: I recommend Atlantic (not wild) salmon for this recipe. You can buy it with the skin already removed, or remove it yourself, then cut into 5-6 oz filets.
Avocado Oil: Or olive oil, for lightly coating the salmon, and adding to the pan.
Garlic Powder, Smoked Paprika, Onion Powder, Kosher Salt & Black Pepper: A simple combo of pantry staple seasonings that yields a savory, slightly smoky flavor.

For the Butternut Squash Orzo:

Butter: For added richness and a touch of nutty flavor!
Shallots: I love the mild, sweeter flavor of shallots here but you could also substitute 1/2 small yellow onion.
Garlic: Fresh minced, of course.
Fresh Sage: For fall flavor that compliments the butternut squash and brown butter beautifully. I don’t recommend dried/rubbed sage in this recipe!
Orzo: I used Barilla, but feel free to experiment with a gluten free orzo, such as Jovial or DeLallo. Cook time may vary if you use a different brand of orzo.
Chicken Bone Broth: Bone broth is an easy way to increase the protein and nutrients in this dish. Either chicken bone broth or beef bone broth work. You can also substitute standard broth/stock for a more budget-friendly option.
Shredded Brussels Sprouts: Shred them yourself with a sharp knife or mandolin, or buy them pre-shredded but be sure that they are thin so they cook in time and blend right into the orzo.
Butternut Squash Puree: I used the canned kind (brand is Farmer’s Market Organic) but feel free to use homemade if you want to go the extra mile! This adds a mellow sweetness and earthiness to the orzo.
Parmesan: For extra salty, delicious flavor! Freshly & finely grated is the way to go for the best melting.
Heavy Cream: Optional, but encouraged for the perfect creamy touch.
Lemon Zest: A touch of acidity enhances all the other flavors in this butternut squash orzo!
Kosher Salt & Black Pepper: Season to taste.

ingredients for salmon and butternut squash orzo pasta

How To Make this Salmon and Butternut Squash Orzo Pasta Recipe

Prep the Salmon:

First, pat your salmon filets dry with paper towels. Then, brush all sides lightly with oil. In a small bowl, mix together all of the seasonings and sprinkle evenly over both sides of each salmon filet, rubbing it in.

Pan-Sear the Salmon:

Next, bring a large pan up to medium heat. Allow the pan to thoroughly preheat for several minutes until nice and hot. Add a light amount of oil, just enough to coat the bottom of the pan. Add seasoned salmon filets and let cook, undisturbed for 6 minutes. Gently flip and continue cooking for about 3-4 more minutes. Remove salmon from the pan and set aside on a plate tented with aluminum foil to keep them warm.

Salmon cook time will vary based on the thickness of your filets. The cook time listed above is for filets that are about 1 ¼ – 1 ½” thick. For thinner filets closer to 1″, start with 5 minutes on the first side and 2 minutes on the second side.

Brown the Butter, Sauté Aromatics:

Let the pan cool down a bit, then wipe it out with paper towels to remove excess oil and browned bits. Return to the burner over medium-low heat and add butter. Cook, stirring or swirling the pan frequently until the butter starts to brown and develop a nutty aroma, about 3 minutes. Add in the shallot, season with kosher salt, and sauté for 2 minutes. Stir in the garlic and sage, and sauté for 30 more seconds until fragrant.

Toast Orzo, Deglaze, Let Simmer until Tender:

Next, add orzo and toast for 2-3 more minutes, stirring ocasionally, then, deglaze the pan with chicken bone broth. Increase the heat to bring it up to a gentle boil, then cover the pan with a lid, reduce the heat to low and let simmer for 8 minutes.

Stir in Brussels Sprouts, Butternut Squash, Cream & Parmesan:

Stir in the shaved brussels sprouts, cover the pan again and continue simmering for 4 more minutes, or until brussels sprouts and orzo are tender. Stir in the butternut squash puree, grated parmesan, heavy cream and lemon zest until combined. Taste and adjust the amount of kosher salt & black pepper.

Add Back Salmon, Garnish & Enjoy:

Finally, nestle salmon filets back into the orzo, cover with a lid and let sit for 3 more minutes, or until the salmon is warmed through again. Garnish with a drizzle of honey and crispy sage leaves if desired! Enjoy.

Frequently Asked Questions:

Can I use wild salmon in this recipe? I recommend using a farmed Atlantic salmon, not wild salmon for this recipe. Wild salmon is much thinner and denser, so it cooks quicker and is more prone to drying out, whereas Atlantic salmon has the perfect buttery taste and texture.
What’s the easiest way to remove the salmon skin? You can either buy it with the skin removed or remove it yourself! To do so, flip over the salmon and slide a sharp knife between the flesh and the skin. Start pulling the skin away with your hand, as you continue to glide the knife through.
Can I substitute pumpkin puree for the butternut squash puree? I have not personally tested this. Pumpkin has a slightly different flavor and tends to be a little less sweet, but I’m sure it would work.
Do I have to use brussels sprouts? If you’re not a brussels fan, you can simply wilt in some chopped kale or baby spinach instead! If using spinach, you can wait to add it until the last step when you nestle the salmon filets back in.
Can I make this gluten free? To make this gluten free, all you need to do is substitute a gluten free orzo like this one from Jovial or DeLallo. Cook time may vary slightly.

salmon and butternut squash orzo pasta in cast iron pan

How Should I Store Leftovers?

Allow the salmon and butternut squash orzo to cool down, then transfer it to an airtight container and store in the fridge for 3-4 days. Re-heat your portion in the microwave for about one minute, or until warmed through. Enjoy!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Salmon Recipes?

Salmon and Butternut Squash Orzo Pasta

Creamy butternut squash orzo, nutty brown butter, fresh sage and perfectly seared salmon…what more could you want in a fall dinner!? This Salmon and Butternut Squash Orzo Pasta is the ultimate cozy comfort food, made with seasonal veggies, chicken bone broth and a touch of parmesan. It's rich, satisfying, high in protein and comes together in one pan in just 45 minutes.

Servings people

Prep Time 10

Cook Time 35

Total Time 45

Equipment

cutting board
knife
cheese grater
can opener
paper towels
large pan with lid
spatula
plate
aluminum foil