One-Pan Creamy Lemon & Garlic Salmon Orzo
Serves 1
Directions
- 1Remove the salmon skin, then cube into large bite-sized chunks and pat dry.
- 2Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice.
- 3Toss the salmon cubes in the marinade until well coated.
- 4Heat a large pan with 2 tbsp olive oil over medium-high heat.
- 5Add the salmon and cook for 3–4 mins per side until a golden crust has formed.
- 6During the last 2–3 mins, baste with 2 tbsp of unsalted butter by spooning it over the fish.
- 7Remove salmon, deglaze pan with wine (if using), and cook off for 2 minutes.
- 8Add a splash of oil and butter, then sauté shallots 2–3 minutes.
- 9Add garlic for 1 minute, then toast orzo for 1–2 minutes.
- 10Pour in the broth and bring to a simmer then cover with a lid.
- 11Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
- 12Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan.
- 13Let everything melt together into a creamy sauce.
- 14Add the lemon juice and parsley, then give it a good stir.
- 15Nestle the salmon cubes back on top of the orzo.
- 16Top off with a final flourish of parmesan and parsley.
Ingredients
- 1 tbsp olive oil
- 0.25 cup cooking wine, optional
- 1 null large shallot, minced
- 7 null garlic cloves, minced
- 1 cup orzo
- 2.25 cups low sodium chicken broth
- 0.5 cup heavy cream, room temperature
- 3 tbsp butter
- 0.5 cup parmesan cheese
- 0.5 null Juice of lemon
- 3 tbsp fresh chopped parsley, optional
- 0.5 cup mozzarella, optional
- 18 oz salmon, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tsp paprika
- 1 tbsp dijon mustard
- 0.5 null lemon juiced
- 2 tbsp butter (baste)
Equipment
large pan
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