Description
ed over rich Parmesan orzo with spinach, roasted red peppers, and fresh lemon. This easy yet elegant meal is packed with flavor and comes together in about 35 minutes, making it perfect for busy weeknights or special occasions.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Creamy Orzo:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- 1 cup uncooked orzo
- 2 cups chicken stock
- ½ cup heavy cream
- ½ cup roasted red bell peppers, chopped
- ½ cup freshly grated Parmesan cheese
- 4 ounces fresh spinach
- 1 tablespoon freshly squeezed lemon juice
Optional Garnish:
- Fresh basil, chopped
- Freshly ground black pepper
Instructions
- Pat the salmon fillets dry with paper towels. Season with smoked paprika, salt, and black pepper.
- Heat a large skillet over medium-high heat for 2–3 minutes. Add olive oil.
- Place salmon skin-side up and sear for 3–4 minutes. Flip and cook for another 2–3 minutes. Remove from skillet and set aside.
- Wipe excess grease from the skillet if needed.
- Add olive oil and onion. Sauté for 2–3 minutes until softened.
- Stir in garlic and Italian seasoning. Cook for 30–60 seconds until fragrant.
- Add the uncooked orzo and toast for 1–2 minutes.
- Pour in chicken stock and bring to a boil.
- Reduce heat to medium-low and simmer for 6–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in heavy cream, roasted red peppers, Parmesan cheese, spinach, and lemon juice.
- Cook until the spinach wilts and the sauce becomes creamy.
- Return the salmon to the skillet and warm through for 2–3 minutes.
- Garnish with fresh basil and black pepper before serving.
Notes
- Freshly grated Parmesan melts best and creates a smoother sauce.
- If the orzo becomes too thick, add a splash of chicken stock or cream.
- Half-and-half can be substituted for heavy cream for a lighter version.
- Frozen salmon can be used if fully thawed before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with orzo
- Calories: 690 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 39 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 135 mg