One Pan Lemon Parmesan Orzo with Salmon

Steps

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1. 1
   Heat olive oil in a skillet until hot. Remove skin from salmon fillets and season both sides with granulated garlic, paprika, salt, and pepper.
   ≈0:35
2. 2
   Place seasoned salmon in the hot pan and sear for about 1 to 2 minutes per side until golden brown. Do not cook through—it will finish cooking later with the orzo. Remove and set aside.
   ≈1:23
3. 3
   In the same skillet, remove excess fat and add a small amount of olive oil and butter. Add minced shallots and garlic, sauté for 1 to 2 minutes until fragrant.
   ≈2:56
4. 4
   Add orzo pasta and stir for about 30 seconds to allow it to toast slightly and absorb the oil and butter flavors.
   ≈3:56
5. 5
   Add a small amount of lemon zest for aroma, then pour in the chicken stock. Add a splash of heavy cream and lemon juice, stirring to combine.
   ≈4:37
6. 6
   Cover the skillet and bring to a boil, then reduce to a simmer. Cook for about 7 minutes until the orzo is almost tender.
   ≈5:27
7. 7
   Taste a small amount of orzo to check seasoning. Stir in the grated Parmesan cheese and thawed frozen peas.
   ≈5:47
8. 8
   Carefully nestle the seared salmon fillets back into the orzo mixture. Cover and simmer for another 4 minutes until the orzo is fully cooked, peas are heated through, and salmon is cooked completely.
   ≈6:32
9. 9
   Carefully plate the dish, taking care not to break the salmon. Taste and adjust with additional lemon juice if desired.
   ≈7:13