Description
A creamy and flavorful salmon orzo dish that combines seared salmon fillets with a rich spinach orzo pasta.
Ingredients
Scale
- 4 fillets salmon
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- 1 cup orzo uncooked
- 2 cups chicken stock
- ½ cup heavy cream
- ½ cup roasted red bell peppers chopped (canned or jarred)
- ½ cup Parmesan cheese freshly grated
- 4 oz fresh spinach
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Pat the salmon fillets dry using a paper towel. Season with smoked paprika, salt, and pepper.
- Heat a large, high-sided skillet on medium-high heat for about 2-3 minutes. Add olive oil and swirl to coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear for about 3-4 minutes, then flip and cook for an additional 2-3 minutes.
- Remove the salmon fillets from the skillet. Use a paper towel to wipe off excess fat.
- Add olive oil and chopped onion to the same skillet. Sauté for about 2-3 minutes until translucent. Add minced garlic and Italian seasoning, sautéing for an additional 30-60 seconds.
- Add uncooked orzo and toast for 1-2 minutes. Pour in chicken stock, bring to a boil, and reduce heat. Let it simmer for about 6-10 minutes until orzo is tender.
- Add heavy cream, roasted red peppers, Parmesan cheese, spinach, and lemon juice. Cook until the spinach wilts.
- Return the cooked salmon to the skillet to warm through. Garnish with fresh basil and black pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg