Creamy Salmon & Spinach Orzo
A comforting dish featuring tender salmon, vibrant spinach, and creamy orzo pasta.
Equipment
- Large heavy-bottom pan
- Baking Sheet
Ingredients
- 4 fillets salmon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil (for salmon preparation)
- 2 Tbsp olive oil (for orzo)
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1/2 tsp Italian seasoning
- 1 cup orzo uncooked
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup roasted red bell peppers chopped (canned or jarred)
- 1/2 cup Parmesan cheese freshly grated
- 4 oz fresh spinach
- 1 Tbsp freshly squeezed lemon juice
Instructions
- Pat the salmon fillets dry and season with smoked paprika, salt, and pepper on both sides.
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
- Carefully place the salmon fillets in the skillet, skin-side up, and sear for 3-4 minutes. Flip and cook for another 2-3 minutes until cooked through. Remove and set aside.
- Add 2 tablespoons of olive oil to the same skillet and sauté the chopped onion for 2-3 minutes until translucent.
- Stir in the minced garlic and Italian seasoning, and sauté for an additional 30-60 seconds.
- Add the uncooked orzo to the skillet and toast for 1-2 minutes.
- Pour in the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 6-10 minutes until the orzo is tender.
- Once the orzo is cooked, stir in the heavy cream, roasted red bell peppers, Parmesan cheese, spinach, and lemon juice. Mix well until the spinach wilts.
- Return the cooked salmon fillets to the skillet to warm through before serving.
- Serve warm, garnished with fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.