One-pan Creamy Lemon & Garlic Salmon Orzo

• total time: 20 minutes

Ingredients

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Minimal effort, max flavor. Creamy, zesty, buttery… all in one pan.

For the Orzo:

1 tbsp 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 tbsp butter

1/2 cup parmesan cheese

Juice of 1/2 lemon

3 tbsp fresh chopped parsley, optional

1/2 cup mozzarella, optional

For the Salmon:

18 oz (540 g) salmon, cubed

2 tbsp olive oil

1 tsp each: salt, black pepper, garlic powder, Italian seasoning

2 tsp paprika

1 tbsp dijon mustard

1/2 lemon juiced

2 tbsp butter (baste)

Directions

Remove the salmon skin, then cube into large bite-sized chunks and pat dry. Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice. Toss the salmon cubes in the marinade until well coated. Marinate for as long as you wish… I went straight to the pan, but hey, patience is a virtue.

Heat a large pan with 2 tbsp olive oil over medium-high heat. Add the salmon and cook for 3–4 mins per side until a golden crust has formed. During the last 2–3 mins, baste with 2 tbsp of unsalted butter by spooning it over the fish.

Remove salmon, deglaze pan with wine (if using), and cook off for 2 minutes. Add a splash of oil and butter, then sauté shallots 2–3 minutes. Add garlic for 1 minute, then toast orzo for 1–2 minutes.

Pour in the broth and bring to a simmer then cover with a lid. Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed. We want creamy, not soupy.

Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan. Let everything melt together into a creamy sauce. Add the lemon juice and parsley, then give it a good stir. Nestle the salmon cubes back on top of the orzo. Top off with a final flourish of parmesan and parsley.