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. You may have noticed that I love sun dried tomatoes and kale because I put them in many of my favorite dishes such as this Sun dried tomato and kale pasta. 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 roasted asparagus or 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
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.
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.