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.
- 4Marinate for as long as you wish.
- 5Heat a large pan with 2 tbsp olive oil over medium-high heat.
- 6Add the salmon and cook for 3–4 minutes per side until a golden crust has formed.
- 7During the last 2–3 minutes, baste with 2 tbsp of unsalted butter by spooning it over the fish.
- 8Remove salmon.
- 9Deglaze pan with wine (if using), and cook off for 2 minutes.
- 10Add a splash of oil and butter.
- 11Sauté shallots for 2–3 minutes.
- 12Add garlic for 1 minute.
- 13Toast orzo for 1–2 minutes.
- 14Pour in the broth and bring to a simmer then cover with a lid.
- 15Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
- 16Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan.
- 17Let everything melt together into a creamy sauce.
- 18Add the lemon juice and parsley, then give it a good stir.
- 19Nestle the salmon cubes back on top of the orzo.
- 20Top off with a final flourish of parmesan and parsley.
Ingredients
- 1 tbsp olive oil
- 0.25 cup cooking wine
- 1 large shallot, minced
- 7 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 juice lemon
- 3 tbsp fresh chopped parsley
- 0.5 cup mozzarella
- 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 lemon juiced
- 2 tbsp butter (baste)
Equipment
large pan
Tips
- Pat salmon dry before marinating.
- Baste salmon with butter during the last 2-3 minutes of cooking.
- Stir orzo occasionally while simmering until al dente and creamy, not soupy.
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