Dive into this irresistible one-pan wonder! Succulent salmon, rich in omega-3s, nestled in a creamy, zesty lemon and garlic orzo. It's pure comfort in a bowl, guaranteed to make your taste buds sing!
optional
minced
minced
low sodium
room temperature
chopped, optional
optional
cubed
Remove the skin from the salmon and cube it into large bite-sized chunks. Pat the salmon dry with kitchen paper. In a bowl, mix 1 tablespoon of extra virgin olive oil, salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and the juice of half a lemon. Add the salmon cubes to the marinade and toss until well coated. Marinate for at least 15 minutes.
Heat a large pan with 2 tablespoons of extra virgin olive oil over medium-high heat. Add the marinated salmon and cook for 3 to 4 minutes per side until a golden crust has formed. During the last 2 to 3 minutes of cooking, add 2 tablespoons of butter to the pan and baste the salmon by spooning the melted butter over the fish. Once cooked, remove the salmon from the pan and set aside.
If using, deglaze the pan with cooking wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add a splash of extra virgin olive oil and 1 tablespoon of butter to the pan. Add the minced shallot and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the orzo to the pan and toast for 1 to 2 minutes, stirring constantly. Pour in the chicken broth and bring the mixture to a simmer. Cover the pan with a lid and cook for about 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed. The consistency should be creamy, not soupy.
Stir in the double cream, 2 tablespoons of butter, mozzarella (if using), and Parmesan cheese. Let everything melt together into a creamy sauce. Add the juice of half a lemon and the fresh chopped parsley, then give it a good stir.
Nestle the cooked salmon cubes back on top of the creamy orzo. Top with a final flourish of Parmesan cheese and fresh parsley before serving.
For an extra depth of flavour, marinate the salmon for at least 30 minutes, or even overnight in the refrigerator.
If you don't have cooking wine, you can substitute it with an equal amount of chicken broth or vegetable broth for deglazing.
To ensure the orzo is perfectly creamy, keep an eye on the liquid level and stir frequently during cooking. If it becomes too thick, add a splash more broth or water.