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  • Writer's pictureLeanne Fullwood

Cajun Salmon Orzo

Right!!!! It has been waaaaaaay too long since I've posted a recipe and it's time to get back to it! I have a long list of great ideas to try and share with you all but first up is this: my CAJUN SALMON ORZO PASTA!

This dish is a perfect one pot meal with minimal fuss and lots of flavour! Perfect for speedy dinners either mid-week or at the weekend! If you want to take It up a notch- serve with super garlic bread and a gigantic green salad.

Cajun Salmon Orzo

Serves 2 generously


2 salmon fillets, skin removed and diced into 2cm chunks

1tsp Cajun spice

2tbsp Greek yoghurt

1 small onion, finely chopped

1 large clove of garlic, crushed

1 tbsp Cajun spice

1 tsp mixed herbs

Freshly ground pepper

6 tenderstem broccoli stalks

  • Heads separated and the stalks chopped into 1cm chunks

500ml boiling hot chicken stock

150g orzo pasta

3 tbsp double cream

Good handful of spinach

Extra Chilli flakes if you like it hot and chopped corriander to garnish.


  1. Marinate the salmon chunks in the Cajun spice and yoghurt with freshly ground salt and pepper.

  2. Fry off the onion in a little oil on a medium heat until softened. Add the garlic, Cajun spice and mixed herbs and fry for another 1 minute.

  3. Add the broccoli stalks, hot chicken stock and the orzo pasta. Season with pepper and leave to simmer for 5 minutes

  4. In a small frying pan, heat a little oil and fry off the marinated salmon for 2-3 mins until golden.

  5. Add the broccoli florets to the orzo and stir into the sauce (add a little extra water if it’s becoming a little dry. Cook for 3 minutes. Then top with the salmon.

  6. Pour over the cream and evenly scatter over the spinach. Cover with a lid if you have one but leave to wilt the spinach for 2 minutes and then gently fold everything together (trying not to break up the salmon). Once the spinach is wilted, serve in bowls with an extra sprinkle of chilli flakes if you like it hot!

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