One-Pan Creamy Lemon & Garlic Salmon Orzo

Serves 1
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Directions

  1. 1Remove the salmon skin, then cube into large bite-sized chunks and pat dry.
  2. 2Remove the salmon skin, then cube into large bite-sized chunks and pat dry.
  3. 3Remove the salmon skin, then cube into large bite-sized chunks and pat dry.
  4. 4Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice.
  5. 5Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice.
  6. 6Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice.
  7. 7Toss the salmon cubes in the marinade until well coated.
  8. 8Toss the salmon cubes in the marinade until well coated.
  9. 9Toss the salmon cubes in the marinade until well coated.
  10. 10Heat a large pan with 2 tbsp olive oil over medium-high heat.
  11. 11Heat a large pan with 2 tbsp olive oil over medium-high heat.
  12. 12Heat a large pan with 2 tbsp olive oil over medium-high heat.
  13. 13Add the salmon and cook for 3–4 mins per side until a golden crust has formed.
  14. 14Add the salmon and cook for 3–4 mins per side until a golden crust has formed.
  15. 15Add the salmon and cook for 3–4 mins per side until a golden crust has formed.
  16. 16During the last 2–3 mins, baste with 2 tbsp of unsalted butter by spooning it over the fish.
  17. 17During the last 2–3 mins, baste with 2 tbsp of unsalted butter by spooning it over the fish.
  18. 18During the last 2–3 mins, baste with 2 tbsp of unsalted butter by spooning it over the fish.
  19. 19Remove salmon, deglaze pan with wine (if using), and cook off for 2 minutes.
  20. 20Remove salmon, deglaze pan with wine (if using), and cook off for 2 minutes.
  21. 21Remove salmon, deglaze pan with wine (if using), and cook off for 2 minutes.
  22. 22Add a splash of oil and butter, then sauté shallots 2–3 minutes.
  23. 23Add a splash of oil and butter, then sauté shallots 2–3 minutes.
  24. 24Add a splash of oil and butter, then sauté shallots 2–3 minutes.
  25. 25Add garlic for 1 minute, then toast orzo for 1–2 minutes.
  26. 26Add garlic for 1 minute, then toast orzo for 1–2 minutes.
  27. 27Add garlic for 1 minute, then toast orzo for 1–2 minutes.
  28. 28Pour in the broth and bring to a simmer then cover with a lid.
  29. 29Pour in the broth and bring to a simmer then cover with a lid.
  30. 30Pour in the broth and bring to a simmer then cover with a lid.
  31. 31Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  32. 32Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  33. 33Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  34. 34Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan.
  35. 35Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan.
  36. 36Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan.
  37. 37Let everything melt together into a creamy sauce.
  38. 38Let everything melt together into a creamy sauce.
  39. 39Let everything melt together into a creamy sauce.
  40. 40Add the lemon juice and parsley, then give it a good stir.
  41. 41Add the lemon juice and parsley, then give it a good stir.
  42. 42Add the lemon juice and parsley, then give it a good stir.
  43. 43Nestle the salmon cubes back on top of the orzo.
  44. 44Nestle the salmon cubes back on top of the orzo.
  45. 45Nestle the salmon cubes back on top of the orzo.
  46. 46Top off with a final flourish of parmesan and parsley.
  47. 47Top off with a final flourish of parmesan and parsley.
  48. 48Top off with a final flourish of parmesan and parsley.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.25 cup cooking wine, optional
  • 0.25 cup cooking wine, optional
  • 0.25 cup cooking wine, optional
  • 1 null large shallot, minced
  • 1 null large shallot, minced
  • 1 null large shallot, minced
  • 7 null garlic cloves, minced
  • 7 null garlic cloves, minced
  • 7 null garlic cloves, minced
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 2.25 cups low sodium chicken broth
  • 2.25 cups low sodium chicken broth
  • 2.25 cups low sodium chicken broth
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup heavy cream, room temperature
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 null Juice of lemon
  • 0.5 null Juice of lemon
  • 0.5 null Juice of lemon
  • 3 tbsp fresh chopped parsley, optional
  • 3 tbsp fresh chopped parsley, optional
  • 3 tbsp fresh chopped parsley, optional
  • 0.5 cup mozzarella, optional
  • 0.5 cup mozzarella, optional
  • 0.5 cup mozzarella, optional
  • 18 oz salmon, cubed
  • 18 oz salmon, cubed
  • 18 oz salmon, cubed
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tbsp dijon mustard
  • 1 tbsp dijon mustard
  • 1 tbsp dijon mustard
  • 0.5 null lemon juiced
  • 0.5 null lemon juiced
  • 0.5 null lemon juiced
  • 2 tbsp butter (baste)
  • 2 tbsp butter (baste)
  • 2 tbsp butter (baste)

Equipment

large pan
One-Pan Creamy Lemon & Garlic Salmon Orzo | Clip Recipe