creamy lemon-herb salmon orzo skillet

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 (5–6 oz each) skinless salmon fillets
• 1.25 cups dry orzo pasta
• 2.5 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 4, minced garlic cloves
• 1 large, finely diced shallot
• 4 cups baby spinach
• 1/3 cup grated Parmesan
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 tbsp, divided olive oil
• 1.25 tsp, divided kosher salt
• 3/4 tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. 1Pat salmon dry and season both sides with salt and pepper. Heat olive oil in a large deep skillet over medium-high. Place salmon presentation-side down and sear 3 minutes until golden. Flip and cook 2 minutes more; transfer to a plate (it will finish later).
2. 2Reduce heat to medium. Add remaining oil and the butter. Sauté diced shallot 2 minutes until soft, then add garlic and cook 30 seconds until fragrant.
3. 3Stir in dry orzo and toast 1 minute, coating the grains. Pour in broth and remaining salt, scraping any browned bits. Bring to a boil.
4. 4Reduce heat to a steady simmer, cover, and cook orzo 8 minutes, stirring once, until most liquid is absorbed and orzo is nearly al dente.
5. 5Stir in heavy cream, lemon juice, lemon zest, and Parmesan. Fold in spinach until just wilted, 1 minute. Sauce should be creamy but still loose.
6. 6Nestle the seared salmon fillets back into the orzo. Cover and cook on low 3–4 minutes until salmon flakes easily and reaches 125–130°F for medium.
7. 7Remove from heat. Sprinkle chopped dill and parsley over the skillet. Taste and adjust salt, pepper, or lemon.
8. 8Spoon orzo into shallow bowls and top each with a salmon fillet. Finish with an extra crack of pepper and lemon wedge on the side.