15-Minute Salmon & Creamy Orzo with Spinach & Mushrooms

• servings: 4 servings
• total time: 15 minutes

Ingredients

1 ¾ cups low-sodium chicken broth

¼ cup heavy cream

1 teaspoon garlic powder

½ teaspoon salt, divided

⅛ teaspoon ground pepper plus ¼ teaspoon, divided

1 ½ cups sliced mushrooms

1 cup whole-wheat orzo

4 cups lightly packed baby spinach

2 teaspoons extra-virgin olive oil

1 ¼ pounds center-cut salmon, cut into 4 portions

Directions

Preheat oven to 450°F.

Stir broth, cream, garlic powder, ¼ teaspoon salt and ⅛ teaspoon pepper together in a large skillet. Add mushrooms and orzo, cover and bring to a boil over high heat. Stir in spinach, reduce heat to maintain a lively simmer, cover and cook until the orzo is tender and the sauce has reduced and thickened, 10 to 12 minutes.

Meanwhile, brush oil on both sides of salmon pieces. Sprinkle with the remaining ¼ teaspoon each salt and pepper. Place on a baking sheet and roast until just cooked through, 8 to 10 minutes. Serve the salmon with the orzo.

Nutrition

• Calories: 459 kcal
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 95 mg
• Sodium: 434 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 9 g
• Total Sugars: 1 g
• Protein: 38 g