30-Minute Seared Salmon with Lemon Orzo
A quick and flavorful dish featuring seared salmon atop a creamy lemon orzo, packed with spinach and parmesan cheese.
Ingredients
- 4 fillets Salmon Fillets skinless fillets about 6 oz each
- 2 tbsp Olive Oil for searing the salmon
- 1 tsp Garlic Powder or Italian Seasoning for seasoning salmon
- 2 tbsp Butter for sautéing
- 3 cloves Garlic minced
- 1 small Shallots finely chopped
- ¼ cup White Wine for deglazing the pan
- 2 ½ cups Chicken Broth or vegetable broth for a vegetarian option
- 1 ½ cups Orzo Pasta
- ½ cup Heavy Cream for a creamy texture
- ½ cup Grated Parmesan Cheese plus more for garnish
- 1 tbsp Fresh Lemon Juice or to taste
- 2 cups Fresh Baby Spinach packed
- ½ cup Diced Bell Peppers for extra veggies
- ½ cup Cherry Tomatoes halved (optional)
- 1 tsp Lemon Zest optional
- 2 tbsp Fresh Parsley chopped
Instructions
- Season salmon fillets with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 2 minutes on each side, then set aside.
- Melt butter in the same skillet over medium heat. Add garlic and shallots, cooking for 1-2 minutes until fragrant. Deglaze with white wine, scraping up browned bits.
- Add chicken broth to the skillet and bring to a simmer. Stir in orzo pasta and cook for 10 minutes, stirring occasionally, until tender and broth is absorbed.
- Stir in heavy cream, parmesan cheese, and lemon juice into the orzo.
- Add seared salmon back to the skillet. Add spinach, bell peppers, and cherry tomatoes. Cook for 2-3 minutes until spinach is wilted.
- Garnish with lemon zest and chopped parsley. Serve immediately and enjoy!
Notes
For a lighter version, reduce the heavy cream and use less parmesan cheese. Pair with a side salad for a balanced meal.