Salmon Orzo

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

4 fillets salmon

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoon olive oil

2 tablespoons olive oil

1 medium yellow onion (chopped)

4 cloves garlic (minced)

½ teaspoon Italian seasoning

1 cup orzo (uncooked)

2 cups chicken stock

½ cup heavy cream

½ cup roasted red bell peppers (chopped (canned or jarred)

½ cup Parmesan cheese (freshly grated)

4 oz fresh spinach

1 tablespoon freshly squeezed lemon juice

Directions

Pat the salmon fillets dry using a paper towel. Season with smoked paprika, salt, and pepper.

Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for about 3-4 minutes, then flip carefully and cook for an additional 2-3 minutes.

Carefully remove the salmon fillets from the skillet. Use a paper towel to wipe off excess fat, if needed.

Add olive oil and chopped onion to the same skillet. Sauté for about 2-3 minutes or until translucent and soft. Then, add minced garlic and Italian seasoning. Sauté for an additional 30-60 seconds or until fragrant.

Add uncooked orzo and toast for 1-2 minutes. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 6-10 minutes or until the orzo is tender and cooked through.

Add in heavy cream, chopped roasted red pepper, Parmesan cheese, spinach, and lemon juice. Cook, stirring occasionally, until the spinach wilts.

Return the cooked salmon back to the skillet. Let it warm through on medium heat. Garnish with fresh basil and coarsely ground black pepper.