Creamy One-Pan Lemon Orzo with Salmon
Directions
- 1Season 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.
- 2In 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.
- 3Stir in the uncooked orzo, coating it in the garlic butter. Add the chicken broth, heavy cream, lemon zest, lemon juice, salt, and pepper, chili flakes, garlic + onion powder. Grate in parmesan cheese. Stir to combine.
- 4Bring 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 spinach is cooked and wilted.
- 5Nestle the seared salmon fillets back into the skillet. Cover and let cook for an additional 5 minutes to cook the salmon through.
- 6Sprinkle in the Parmesan cheese and stir gently to combine. Adjust seasoning with additional salt, pepper, or lemon juice, if needed.
- 7Garnish with fresh parsley and basil, parmesan cheese, a few cracks of black pepper and lemon juice and serve warm.
Ingredients
- 4 fillets salmon fillets
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 0.5 juiced lemon
- 1 diced shallot
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 0.5 tsp chili flakes
- 2 tbsp butter
- 2 minced garlic cloves
- 2.5 cups uncooked orzo
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 zested and juiced lemon
- 2 cups spinach
- to taste salt and pepper
- 0.5 cup grated Parmesan cheese
- chopped finely for garnish fresh parsley and basil
Equipment
large, deep skillettongsspatulagrater
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