Salmon Orzo
A delicious and easy-to-prepare dish that combines tender salmon with creamy orzo pasta, perfect for weeknights or special occasions.
Ingrédients
For the Salmon
- 4 fillets salmon Fresh, skin-on salmon fillets
- ½ teaspoon smoked paprika For seasoning the salmon
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil For cooking salmon
For the Orzo
- 2 tablespoons olive oil For cooking orzo
- 1 medium yellow onion, chopped Provides flavor base
- 4 cloves garlic, minced Enhances flavor
- ½ teaspoon Italian seasoning
- 1 cup orzo, uncooked Pasta shape used in this dish
- 2 cups chicken stock Can substitute with vegetable stock for a vegetarian option
- ½ cup heavy cream For richness
- ½ cup roasted red bell peppers, chopped Can be canned or jarred
- ½ cup Parmesan cheese, freshly grated Or substitute with dairy-free cheese
- 4 oz fresh spinach Adds nutrition and color
- 1 tablespoon freshly squeezed lemon juice Adds freshness
Instructions
Preparation
- Pat the salmon fillets dry with a paper towel and season both sides with smoked paprika, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 2-3 minutes.
Cooking
- Sear the salmon fillets, skin-side up, for 3-4 minutes until golden brown, then flip and cook for an additional 2-3 minutes.
- Remove the salmon from the skillet and set aside, wiping off any excess fat.
- Add more olive oil to the skillet and sauté the chopped onion for 2-3 minutes until translucent.
- Add minced garlic and Italian seasoning, sautéing until fragrant.
- Stir in the uncooked orzo, toasting for 1-2 minutes.
- Pour in the chicken stock, bring to a boil, then reduce heat and simmer for 6-10 minutes until orzo is cooked.
- Stir in heavy cream, roasted red bell peppers, Parmesan cheese, spinach, and lemon juice, cooking until spinach wilts.
- Return the salmon to the skillet to warm through.
Serving
- Plate the Salmon Orzo and garnish with fresh basil and freshly ground black pepper before serving.
Notes
Allow Salmon Orzo to cool before storing in airtight containers. It can be refrigerated for 3-4 days. For the best taste, reheat gently and add a splash of stock or water.