One-pan creamy lemony salmon orzo

Time: 40 mins

Serves: 4

INGREDIENTS

Salmon

4 salmon fillets skin-on or skinless, about 4-6 oz each 

1 tbsp olive oil I use 

1 tbsp paprika I use 

1 tbsp onion powder

1 tbsp garlic powder

1/2 lemon juiced

Orzo

1 shallot diced

1 tbsp olive oil

1 tbsp garlic powder

1 tbsp onion powder

1/2 tsp chili flakes

2 tbsp butter

2 garlic cloves minced

2.5 cups uncooked orzo

2 cups chicken or vegetable broth

1 cup heavy cream or coconut cream/milk

1 lemon zested and juiced 

2 cups spinach

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh parsley and basil chopped finely for garnish

METHOD

Season the salmon with the salmon seasonings and lemon juice. Heat olive oil in a large, deep skillet over medium-high heat. Mix until combined. then sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside. Save the salmon juices.

In the same skillet, melt the butter over medium heat. Add the minced garlic and shallots and sauté for 30 seconds until fragrant. Deglaze with lemon juice and cook for 1-2 minutes until brown bits at the bottom of the pan begin to lift.

Stir in the uncooked orzo, coating it in the garlic butter. Add the chicken broth, heavy cream, lemon zest, lemon juice, salt, and pepper, chilli flakes, garlic and onion powder. Grate in parmesan. Stir to combine.

Bring the mixture to a gentle simmer. Cook, stirring occasionally, for 8-10 minutes until the orzo is tender and the sauce thickens. Add in spinach and mix until it is cooked and wilted.

Nestle the seared salmon fillets back into the skillet. Cover and let cook for an additional 5 minutes to cook the salmon through.

Sprinkle in the Parmesan and stir gently to combine. Adjust seasoning with additional salt, pepper, or lemon juice, if needed.

Garnish with fresh parsley and basil, parmesan, a few cracks of black pepper and lemon juice and serve warm.

Recipe credit: Everything Delish