Pan seared crispy Salmon over a bed of creamy parmesan orzo with sun dried tomatoes and kale.
Salmon, 4 pieces
1 teaspoon Herbes De Provence, per piece (4 tsps)
3 tablespoons olive oil
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
- 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.
Keywords: Creamy Parmesan Orzo and Salmon