One-Pan Creamy Lemon Garlic Salmon Orzo
Ingredients
Orzo
- 1 tablespoon olive oil
- 1/4 cup cooking wine, optional
- 1 large shallot, minced
- 7 garlic cloves, minced
- 1 cup orzo
- 2 1/4 cups low sodium chicken broth
- 1/2 cup heavy cream, room temperature
- 3 tablespoons butter
- 1/2 cup parmesan cheese
- Juice of 1/2 lemon
- 3 tablespoons fresh chopped parsley, optional
- 1/2 cup mozzarella, optional
Salmon
- 18 ounces salmon, cubed
- 2 tablespoons olive oil
- 1 teaspoon each: salt, black pepper, garlic powder, Italian seasoning
- 2 teaspoons paprika
- 1 tablespoon dijon mustard
- 1/2 lemon juiced
- 2 tablespoons butter for basting
Preparation
Remove the salmon skin and cube it into large bite-sized chunks, then pat dry. Mix 1 tablespoon olive oil, seasonings, Dijon mustard, and lemon juice. Toss the salmon cubes in the marinade until well coated and marinate as desired.
Heat a large pan with 2 tablespoons olive oil over medium-high heat. Add the salmon and cook for 3 to 4 minutes per side until golden. Baste with 2 tablespoons unsalted butter during the last 2 to 3 minutes.
Remove the salmon from the pan. Deglaze with wine if using and cook for 2 minutes. Add a splash of oil and butter, sauté shallots for 2 to 3 minutes, add garlic for 1 minute, then toast orzo for 1 to 2 minutes.
Pour in the chicken broth and bring to a simmer. Cover with a lid and stir occasionally for about 10 minutes until the orzo is al dente and most liquid is absorbed.
Stir in the heavy cream, 2 tablespoons butter, mozzarella if using, and parmesan until melted. Add lemon juice and parsley, stir well. Nestle the salmon cubes back on top of the orzo and finish with additional parmesan and parsley.
