Lemon Salmon Orzo
Creamy Lemon Salmon Orzo is a delicious weeknight meal with fresh lemon flavor, creamy pasta, and spinach.
Equipment
- skillet
Ingredients
For the Salmon
- 4 filets salmon skin on or off
- 1 tablespoon extra-virgin olive oil plus more as needed
- 1 teaspoon paprika
- salt and pepper to taste
For the Pasta
- 20 ounces orzo pasta
- 2 tablespoons butter
- ¼ cup minced garlic
- ¼ cup minced shallot
- ¼ cup white wine
- 2.5 cups chicken broth add more if needed
- 1.5-2 cups fresh baby spinach
- ½ cup heavy cream
- ½ cup parmesan cheese
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
Instructions
- Season the salmon fillets with the paprika, oil, salt, and pepper.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. It should be enough to lightly coat the bottom of the pan.
- Once the oil is hot, add the salmon fillets and cook for about 2 minutes on each side until browned. Remove the salmon from the pan (including the juices) and set aside.
- Add the butter, shallot, and garlic in the same skillet and cook for 2 to 3 minutes until softened.
- Pour in white wine and let it reduce for 2 to 3 minutes.
- Add in the orzo, and stir until fully combined.
- Add the chicken broth to the skillet and bring to a simmer. Stir in the heavy cream, parmesan cheese, lemon zest, lemon juice, Italian seasoning, garlic powder, red pepper flakes, and salt until combined. Stir in the spinach and simmer for 10 minutes until the orzo softens, adding more broth if needed.
- Add any juices from the salmon to the pan and stir to combine. Lower the heat to low heat, add the salmon pieces back in, and cook for 6 to 8 minutes, or until pasta is tender.
Notes
If needed, add more chicken broth to cook pasta, if needed. Store the leftover salmon orzo in an airtight container for up to 2 days. Reheat on the stove top or in the microwave before serving.
Nutrition
Serving: 1servingCalories: 387kcal
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