One-Pan Creamy Lemon & Garlic Salmon Orzo

Serves 1
facebook.com

Directions

  1. 1Remove the salmon skin, then cube into large bite-sized chunks and pat dry.
  2. 2Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice.
  3. 3Toss the salmon cubes in the marinade until well coated.
  4. 4Marinate for as long as you wish.
  5. 5Heat a large pan with 2 tbsp olive oil over medium-high heat.
  6. 6Add the salmon and cook for 3–4 minutes per side until a golden crust has formed.
  7. 7During the last 2–3 minutes, baste with 2 tbsp of unsalted butter by spooning it over the fish.
  8. 8Remove salmon.
  9. 9Deglaze pan with wine (if using), and cook off for 2 minutes.
  10. 10Add a splash of oil and butter.
  11. 11Sauté shallots for 2–3 minutes.
  12. 12Add garlic for 1 minute.
  13. 13Toast orzo for 1–2 minutes.
  14. 14Pour in the broth and bring to a simmer then cover with a lid.
  15. 15Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  16. 16Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan.
  17. 17Let everything melt together into a creamy sauce.
  18. 18Add the lemon juice and parsley, then give it a good stir.
  19. 19Nestle the salmon cubes back on top of the orzo.
  20. 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.