Pan-Seared Salmon with Creamy Tuscan Orzo.
This easy Pan-Seared Salmon with Creamy Tuscan Orzo combines golden, tender salmon with creamy garlic orzo, spinach, and sun-dried tomatoes for an easy Italian-inspired dinner perfect for weeknights or entertaining.
Ingredients
- 2 lb. cleaned skinless salmon
- 1 tsp each, garlic, onion and paprika powder
- salt and pepper to taste
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 Tbsp. finely minced garlic
- 1/2 cup chopped sundried tomatoes
- 1/2 cup white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup water
- 3 cups orzo
- 1 cup grated parmesan cheese
- 2 cups chopped spinach
Instructions
- Prepare the salmon: Clean the salmon and pat it dry with paper towels. Cut it into equal portions and season both sides with salt and pepper.Season the salmon: In a small bowl, combine the garlic, onion, and paprika. Rub the seasoning mixture evenly over both sides of the salmon.
- Sear the salmon: Heat 2 tablespoons of olive oil in a 12-inch sauté pan over medium-high heat. Add the salmon and sear for about 5 minutes per side, or until golden brown and nearly cooked through. Remove the salmon from the pan, cover loosely with aluminum foil, and set aside.
- Sauté the aromatics: In the same pan, melt the butter over medium heat. Add the garlic and sauté until soft and fragrant, about 1–2 minutes.
- Add the sun-dried tomatoes: Stir in the sun-dried tomatoes and cook until softened and fragrant.
- Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer until mostly evaporated.
- Cook the orzo: Add the chicken stock, cream, and water. Stir in the orzo and bring the mixture to a gentle simmer. Reduce the heat and cook for about 7 minutes, stirring occasionally, until the orzo is tender but still slightly firm.
- Finish the orzo: Stir in the grated Parmesan and chopped spinach. Continue cooking for about 5 minutes, or until the spinach is wilted and the orzo is creamy.
- Return the salmon: Nestle the salmon back into the orzo and cook for another 1–2 minutes, just until the salmon is heated through. Serve immediately.
Notes
Don’t overcook the salmon. Sear it until golden and crispy on the outside and just cooked through in the center. For extra-creamy orzo, add a splash of broth just before serving if it has thickened too much.