One-Pan Creamy Lemon & Garlic Salmon Orzo

Ingredients

• 1 tbsp olive oil (For the salmon marinade)
• 1 tsp salt (For seasoning the salmon)
• 1 tsp black pepper (For seasoning the salmon)
• 1 tsp garlic powder (For seasoning the salmon)
• 1 tsp Italian seasoning (For seasoning the salmon)
• 2 tsp paprika (For seasoning the salmon)
• 1 tbsp Dijon mustard (For the salmon marinade)
• 1 tbsp lemon juice (Juice of 1/2 lemon, for the salmon marinade)
• 18 oz salmon (Remove skin and cut into large bite-sized cubes)
• 2 tbsp olive oil (For cooking the salmon)
• 2 tbsp butter (Unsalted; for basting the salmon)
• 0.25 cup cooking wine (Optional; for deglazing)
• olive oil (A splash, for sautéing the shallot and garlic)
• 3 tbsp butter (For the orzo; the method uses 2 tbsp after cooking the orzo, with an additional unquantified splash during sautéing)
• 1 shallot (Large; minced)
• 7 cloves garlic (Minced)
• 1 cup orzo (Toast before adding the broth)
• 2.25 cups low-sodium chicken broth
• 0.5 cup heavy cream (Room temperature)
• 0.5 cup Parmesan cheese (Plus more for the final topping)
• 1 tbsp lemon juice (Juice of 1/2 lemon, added to the finished orzo)
• 3 tbsp fresh parsley (Fresh and chopped; optional, plus more for topping)
• 0.5 cup mozzarella (Optional)

Steps

1. 1

   Remove the skin from the salmon. Cut the salmon into large bite-sized chunks and pat them dry.

2. 2

   In a bowl, mix 1 tablespoon olive oil with the salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and the juice of 1/2 lemon. Add the salmon cubes and toss until thoroughly coated. Marinate for as long as desired; the source notes that it can be cooked immediately.

3. 3

   Heat a large pan over medium-high heat with 2 tablespoons olive oil. Add the marinated salmon and cook for 3–4 minutes per side, until a golden crust forms.

4. 4

   During the last 2–3 minutes of cooking the salmon, add 2 tablespoons unsalted butter and baste the fish by spooning the melted butter over it.

5. 5

   Remove the salmon from the pan and set it aside. Deglaze the pan with the cooking wine, if using, and cook it off for 2 minutes.

6. 6

   Add a splash of olive oil and butter to the pan. Add the minced shallot and sauté for 2–3 minutes.

7. 7

   Add the minced garlic and sauté for 1 minute.

8. 8

   Add the orzo and toast it for 1–2 minutes, stirring so the grains are lightly coated and warmed.

9. 9

   Pour in the chicken broth. Bring the mixture to a simmer, then cover the pan with a lid.

10. 10

    Stir occasionally and cook for about 10 minutes, until the orzo is al dente and most of the liquid has been absorbed. The finished orzo should be creamy rather than soupy.

11. 11

    Stir in the room-temperature heavy cream, 2 tablespoons of the orzo butter, the mozzarella if using, and the Parmesan. Let the cheeses and butter melt into a creamy sauce.

12. 12

    Add the lemon juice and chopped parsley, then stir thoroughly.

13. 13

    Nestle the salmon cubes back on top of the creamy orzo. Finish with additional Parmesan and parsley.

Notes

The source lists optional cooking wine, parsley, and mozzarella. It also mentions adding a splash of oil and butter during the shallot sauté without specifying an amount. The final Parmesan and parsley garnish is unquantified. No salmon marinating time beyond the option to cook it immediately is specified.

Nutrition per serving

• main
• one-pan
• creamy
• seafood
• salmon
• stovetop
• gluten-containing
• optional-alcohol