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–+ servings

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 4 people
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Equipment

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

Ingredients

For the Salmon:

  • 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

For the Butternut Squash Orzo:

  • 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

Instructions

  • 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.
    4 5-6oz skinless salmon filets, avocado oil, 1 tsp kosher salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp black pepper
  • 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.
    avocado oil
  • 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.
    3 tbsp butter, 2 shallots, 1.5-2 tbsp fresh chopped sage, 3 large garlic cloves
  • 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.
    1 cup dry orzo, 2 cups chicken bone broth
  • 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.
    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
  • 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.

Video

Notes

*NOTE: I prefer to shred them myself with a sharp knife or mandolin, however you can substitute store-bought. Just try to choose some that are finely shredded, not thick slices otherwise they won't cook quick enough in this recipe.
Calories: 685kcal
Course: Dinner, Main Course
Cuisine: American
Keyword: Bone Broth, Brown Butter, Brussels Sprouts, Butternut Squash, Fall Recipe, Heavy Cream, High Protein, Orzo, Parmesan, pasta, Sage, Salmon

Nutrition

Calories: 685kcal | Carbohydrates: 45g | Protein: 46g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 958mg | Potassium: 410mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 2mg