Tuscan Salmon and Lemon Orzo Pasta
Description
This one skillet meal is healthy, delicious, quick and easy to make. It's the perfect meal with salmon, lemony orzo pasta, baby spinacy and sun-dried tomatoes.
Ingredients
2 T. olive oil
1 T. butter
1 1/3 lb. salmon fillet, sliced into 4 equal portions.
sea salt
smoked paprika
1 shallot, minced
2 cloves garlic, finely minced
1 c. orzo pasta
1/4 c. white wine
2 T. freshly squeezed lemon juice
3 c. chicken stock
pinch turmeric
3 oz. fresh baby spinach
1/3 c. sun-dried tomatoes, cut into slivers
1/2 c. Parmesan cheese, grated
freshly ground black pepper
Directions
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Season salmon with sea salt and a bit of smoked paprika.
In a non-stick skillet, heat the olive oil and butter together over medium-high heat. Place the salmon in the skillet; sear for about 3 minutes, per side.
Carefully transfer the salmon to a platter; set aside.
Add the minced shallot and garlic to the skillet; sauté for 1-2 minutes, stirring constantly. Add the orzo; cook for another 1-2 minutes, stirring constantly.
Add the chicken stock, lemon juice, sun-dried tomatoes and a pinch of turmeric to the skillet; stir well. Bring to a gentle boil; cook, uncovered, for about 6-8 minutes, or until the orzo is almost tender and has absorbed much of the liquid. The sauce should be starting to thicken.
Stir in the spinach until it wilts; stir in the Parmesan cheese. Adjust seasonings to taste.
If needing to adjust the consistency of the sauce, thicken it with more grated Parmesan cheese, or thin it out with more chicken stock.
Very carefully transfer the par-cooked salmon back into the skillet, nestling them into the orzo, but not covering the salmon. Simmer gently until the salmon is cooked through, or registers 145 degrees F in the thickest parts.
Serve immediately.
4 servings.
Tips:
*This Tuscan salmon is a cook and serve dish, so don't plan on making it in advance because the orzo pasta will soak up the sauce while sitting.
**A non-stick skillet works best to sear salmon and chicken.
**Searing skin on salmon adds flavor to the dish since the skin is a flavor powerhouse. Remove the skin after searing, if desired.