Salmon with Creamy Lemon Orzo
Salmon with Creamy Lemon Orzo, a rich and fresh dinner with parmesan, garlic, and citrus. Easy and ready in just 30 minutes.
Ingredients
Salmon
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 salmon filets, about 6 ounces each
Orzo
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 1 tablespoon garlic, minced
- 1 cup (136 g orzo), uncooked
- 2 cups (16 ounces) chicken broth
- 1 cup heavy cream
- 2 tablespoons lemon juice
- ½ cup (50 g) Parmesan cheese, grated
- Fresh parsley for garnish
Instructions
Salmon
- In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, Dijon mustard, paprika, garlic powder, salt, and pepper.
- Place salmon in a shallow dish and coat with marinade. Let sit for at least 10 minutes.
- Heat a skillet over medium-high heat and add remaining olive oil.
- Cook salmon for 3-4 minutes per side, until golden and cooked through. Remove and tent with foil.
Orzo
- In a skillet over medium heat, melt butter with olive oil.
- Add onion and cook for 5-6 minutes, until softened.
- Stir in garlic and orzo. Cook for 2-3 minutes, until lightly toasted.
- Add chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer.
- Cook uncovered for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Remove from heat and stir in Parmesan until creamy.
- Assemble
- Serve salmon over creamy lemon orzo. Garnish with parsley and serve immediately.