-
Prep time
5 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
Salmon with artichoke orzo. This simple, hearty dish is so delicious. Think pan-seared salmon with buttery artichokes and the addition of smooth orzo swirled in a rich creamy sauce. This combo is insanely good! Truly one of those all-in-one dinners that will make your taste buds very happy.
—Anna Chwistek | Serving Dumplings
Continue After Advertisement
Ingredients
-
1 tablespoon
olive oil
-
1 tablespoon
unsalted butter
-
4
salmon fillets, skinless
-
1 teaspoon
each: salt, black pepper, divided
-
1/2 teaspoon
each: garlic powder, sweet paprika
-
4
garlic cloves, minced
-
1
small yellow onion, finely chopped
-
1 teaspoon
dried thyme
-
1 cup
dry orzo
-
2 1/2 cups
chicken broth
-
1
jar (10 oz) artichoke hearts packed in oil, drained
-
3/4 cup
grated parmesan
-
2 tablespoons
lemon juice
-
1 cup
heavy cream
-
chopped parsley
-
chili flakes
Directions
-
Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, paprika and ½ teaspoon salt and pepper.
-
Finely chop the onion, mince the garlic and halve the artichokes.
-
Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and cook 3 minutes per side. Remove from skillet onto a clean plate and set aside.
-
Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme, and the remaining salt and pepper. Next add orzo and cook for 1 minute.
-
Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered until almost al dente and most of the liquid is absorbed, about 10 minutes. Stir frequently to keep the orzo from sticking to the bottom of you skillet and to release its starch.
-
Stir in Parmesan. Add artichokes and lemon juice. Pour in cream and simmer for 2 minutes or until the sauce starts to thicken. Return salmon to the skillet and simmer everything for 3 more minutes or until the salmon is heated through.
-
Top with chili flakes, freshly ground black pepper and parsley. Serve immediately. Enjoy!
See what other Food52ers are saying.