Skillet Salmon with Creamy Orzo and Roasted Red Peppers
Causal enough for an at-home dinner date and elegant enough for a special occasion, this one-skillet dish has it all - protein, veggies and a little pasta!
Servings 4 people
Ingredients
- 3 tbsp olive oil
- 4 salmon filets
- salt & pepper
- 2 tbsp butter
- 1 large shallot, chopped
- 1 cup dry orzo
- 1/2 cup dry white wine
- 1 1/2 cups water
- 1 cup heavy cream
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup roasted red peppers, chopped
- 2 tbsp dijon mustard
- 1/2 cup grated parmesan cheese
- 2 1/2 cups fresh spinach
- lemon wedges for serving
Instructions
- Preheat oven to 350 degrees.
- Pat salmon filets dry with a paper towel, then drizzle with 1 tbsp olive oil and season with salt & pepper.
- Heat remaining 2 tbsp olive oil in large skillet over medium heat. Add salmon filets, skin side down first, sear for 2-3 minutes, flip over and cook for another 2-3 minutes. Remove from skillet and place on plate.
- Reduce heat to medium, add butter and shallots, cook for 2 minutes until soft. Add the orzo and toast until just golden brown, a few minutes.
- Add the wine and deglaze pan with a wooden spoon, scraping up any brown bits.
- Add water and bring to a boil. Cook for 5 minutes.
- Whisk in cream, oregano, basil, red peppers, dijon, mustard and parmesan.
- Fold in spinach and allow to wilt, about 2 minutes.
- Place salmon filets back in skillet, then cook, uncovered, in oven for 10 minutes.
- Serve with lemon wedges.