Creamy Parmesan Orzo and Salmon

This Creamy Parmesan Orzo and Salmon just might be my new favorite weeknight go-to. After I cooked this meal, I felt like I was out dining at a restaurant, enjoying a delicious meal with a glass of Sauvignon Blanc. There is something about the sweet-tart flavor of the sun-dried tomato and the crunch of the kale that I believe creates a nice flavor and texture when prepared with pasta. Although this dish has cream in it, it’s very light and pairs perfectly with salmon.

One of the key elements that makes this dish so special is the crispy skin on the salmon. The crispy skin, moist and tender salmon, and the creamy orzo is such a dreamy bite! When shopping for your salmon be sure to get a piece with the skin on. Keep in mind that salmon does not take long to cook., I usually cook mine for about 7 minutes on each side until it’s a pale pink. I like to serve this with, Brussels sprouts and,- of course a chilled glass of Sauvignon Blanc or Pinot. This is the meal you make after a long day because you still deserve a good home cooked dinner.

How to make Creamy Parmesan Orzo and Salmon

Step 1

Heat the olive oil in a skillet on medium heat then season the salmon filets with kosher salt on all sides. Season the salmon with Herbes De Provence on both sides then place the filets in the hot oil skin down. Cook on both sides for about 7 minutes on each side. The skin on the salmon should be crispy.

Step 2

Remove the salmon from the skillet and add in the diced shallot and minced garlic. Sauté until tender and fragrant then pour in the white wine and orzo. Stir everything together and pour in the chicken broth. Let the orzo cook until tender, about 7 minutes then add in the sun dried tomatoes and kale then stir everything together until the kale is slightly wilted. Stir in the cream and parmesan cheese and serve with the salmon.

Creamy Parmesan Orzo and Salmon

5 from 3 votes

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Cook Time 25 minutes mins

Servings 4

Course Dinner

Cuisine American

Pan seared crispy Salmon over a bed of creamy parmesan orzo with sun dried tomatoes and kale.

Ingredients

The Salmon

• Salmon 4 pieces
• Kosher salt
• 1 teaspoon Herbes De Provence per piece (4 tsps)
• 3 tablespoons olive oil

The Orzo

• 1 shallot diced
• 1 clove garlic minced
• 1/3 cup white wine
• 1 cup uncooked orzo
• 1 14.5 oz can chicken broth
• 1/4 cup sun dried tomatoes
• 1/2 cup chopped kale
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese
•  

Instructions

• The Salmon
• Heat the olive oil in a skillet on medium heat. Season the salmon filets with kosher salt on all sides and then season with Herbes De Provence on both sides. Place the filets in the hot oil skin down and cook on both sides, about 7 minutes each side. Try not to move the salmon until it natural releases, The skin on the salmon should be crispy.
• Remove the salmon from the skillet and add in the diced shallot and minced garlic. Sauté until tender and fragrant and then add in the white wine and orzo. Stir everything together and pour in the chicken broth. Let the orzo cook until tender, about 7 minutes.
• Add in the sun dried tomatoes and kale then stir everything together until the kale is slightly wilted. Stir in the cream and parmesan cheese and serve with the salmon.

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