Creamy Tuscan Salmon Orzo

30 min · Medium · Serves 1

515 kcal per serving · 42g protein

Seared salmon over creamy orzo with garlic, spinach and sun-dried tomatoes. One pan, restaurant-level dinner.

Ingredients

• Salmon fillet × 1
• 75 g Orzo pasta
• 2 cloves Garlic
• 120 ml Double cream
• 1 handful Spinach
• 30 g Sun-dried tomatoes
• 20 g Parmesan cheese
• 1 sprig Fresh basil
• 250 ml Chicken stock
• 1 g Black pepper
• 15 ml Olive oil
• Lemon × 1
• 100 ml Water
• 2 g Salt

Method

1. Pat the salmon fillet dry

   Pat the salmon fillet dry and season generously with salt and pepper.

2. Heat a tablespoon

   Heat a tablespoon of olive oil in a large pan over medium-high heat.

3. Place the salmon skin-side up

   

   Place the salmon skin-side up and sear for 3-4 minutes until a golden crust forms. Flip and cook for 2 more minutes.

4. Remove from the pan

   Remove from the pan and set aside — it will finish cooking later in the sauce.

5. Add a splash of oil

   In the same pan (don't wipe it — the salmon fond adds flavour), add another splash of oil.

6. Add 2 minced garlic cloves

   Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

7. Add the dry orzo

   

   Add the dry orzo and stir for 1-2 minutes until it turns slightly golden and nutty.

8. Pour in the chicken stock

   Pour in the chicken stock (or water) and bring to a simmer.

9. Cook

   

   Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.

10. Add a splash more stock

    Add a splash more stock if it dries out before the orzo is tender.

11. Reduce heat to low

    Reduce heat to low.

12. Stir in the double cream

    Stir in the double cream, a large handful of baby spinach, roughly chopped sun-dried tomatoes and the grated parmesan.

13. Stir continuously

    

    Stir continuously for 2-3 minutes until the spinach wilts, the cheese melts and the sauce becomes thick and glossy.

14. Gently place the salmon fillet

    Gently place the salmon fillet back into the pan, nestling it into the orzo.

15. Spoon sauce

    Spoon sauce over the top.

16. Cover and cook on low

    

    Cover and cook on low heat for 2-3 minutes until the salmon is warmed through and flakes easily.

17. Spoon

    Spoon into a bowl.

18. Tear a few fresh basil

    

    Tear a few fresh basil leaves over the top, add a crack of black pepper and a squeeze of lemon if desired. Serve immediately.