Description
This Tuscan Salmon with Lemony Orzo is a delicious one-pan meal that combines perfectly seared salmon with a vibrant, creamy orzo infused with garlic, white wine, sun-dried tomatoes, fresh spinach, and Parmesan. The lemon juice and turmeric add brightness and depth, making for a comforting yet light dish perfect for dinner with a Mediterranean touch.
Ingredients
Scale
Salmon
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 1/3 lb salmon fillet
- Sea salt, to taste
- Smoked paprika, to taste
Orzo and Sauce
- 1 shallot, minced
- 2 cloves garlic, finely minced or pressed
- 1/4 cup white wine
- 1 cup orzo
- 2 Tbsp fresh lemon juice
- 3 cups chicken stock
- Pinch turmeric
- 3 ounces fresh baby spinach (a few handfuls)
- 1/3 cup sun-dried tomatoes, sliced into slivers
- 1/2 cup Parmesan cheese, grated
- Fresh cracked black pepper, to taste
Instructions
- Season the Salmon: Pat the salmon fillet dry then season evenly with sea salt and a sprinkle of smoked paprika to enhance flavor and color.
- Sear the Salmon: Heat olive oil and butter in a nonstick skillet over medium-high. Place the salmon carefully and sear for about 3 minutes on each side, lowering the heat as needed to avoid burning. Remove salmon to a plate, keeping it slightly undercooked and delicate.
- Sauté Shallot and Garlic: In the same skillet, add minced shallot and garlic. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning. Pour in white wine and cook until it reduces slightly, about a minute.
- Cook the Orzo: Add orzo to the skillet and stir for about a minute to toast lightly. Then add chicken stock, fresh lemon juice, sun-dried tomatoes, and a pinch of turmeric. Bring to a gentle boil and cook uncovered for 6-8 minutes until the orzo is nearly tender and the liquid thickens.
- Incorporate Spinach and Cheese: Stir fresh baby spinach into the orzo mixture until wilted, then mix in grated Parmesan cheese. Adjust seasoning with salt and pepper. If the sauce is too thick, thin it with additional chicken stock; if too thin, add more Parmesan to thicken.
- Finish Cooking Salmon: Gently nestle the partially cooked salmon fillets back into the orzo without covering them. Simmer on low heat until salmon is fully cooked through and registers 145°F at the thickest part, about 3-5 minutes.
- Serve Immediately: This dish is best served right away since the orzo will absorb sauce and thicken further if left standing. Enjoy the warm, creamy Tuscan salmon with orzo fresh from the pan.
Notes
- Do not overcook the salmon initially, as it will finish cooking in the sauce.
- If you prefer a vegetarian option, substitute vegetable stock and skip the salmon.
- Adjust seasoning carefully since Parmesan adds saltiness.
- For added zest, garnish with fresh parsley or lemon zest before serving.
- This recipe is not suitable for make-ahead as orzo absorbs sauce over time and texture will change.
