Serves: 4

Preparation:  10 minutes

Cooking Time:  20 minutes

Category: Fish / Pescatarian

Plan: Eat on day of preparation, leftovers can be stored overnight in the fridge.

Difficulty:  Easy

Course: Main Course

Cuisine: European

Salmon with Lemon Orzo

This is a new recipe of which there are many variations on the internet.

I made this dish with my choice of available vegetables, but it could turn out differently

each time you make it.

The introduction of using Orzo is fairly new to me and so I am enjoying trying out

delicious new recipes using this rather wonderful versatile ingredient.

This is a one pot dish and really quite easy to prepare.

The beauty of one pot dishes mean that you do not necessarily need to serve it with extra vegetables and potentially,

there are plenty in this particular dish.

You can either keep it very simple or if entertaining or feeding 6-8, it is

best to add the suggested extra vegetables.

You can use leeks instead of onion.

If English asparagus is not in season, you can substitute with green beans and

for a more decadent presentation, if entertaining, you can add white wine and cream or creme frâiche.

Ingredients

• 4 salmon fillets
• 1 tsp salt divided
• 1 tsp black pepper divided
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tsp unsalted butter
• 1 Spanish onion finely chopped or
• 2 medium leeks, light green and white parts only, thinly sliced (about 1 1/4 cups) as an alternative to onion
• 200g cherry tomatoes, cut in half
• One bunch of asparagus (when in season) or you could use green beans - an optional choice
• 3 garlic cloves minced
• 1 cup dry orzo pasta
• 1 tsp dried thyme
• 3 cups chicken stock made with a chicken stock cube
• 1 cup of white wine (use 2 cups of chicken stock if using wine)
• 5 ounces baby spinach
• juice from ½ lemon 
• 3-4 heaped tablespoons of double cream or Creme Frâiche (optional)
• ½ cup grated Parmesan
• freshly ground black pepper for servng

Method

1. Get your prep done before you start cooking:
   
   
2. Grate the Parmesan cheese.
   
   
3. Finely chop the onion (or leeks) and mince the garlic cloves.
   
   
4. Pat the salmon fillets dry with a paper towel.
   
   
5. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.
   
   
6. Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.
   
   
7. Reduce heat to medium, add garlic and onion (or leeks, if using)  . Cook until soft and fragrant for about 2 minutes.
   
   
8. Stir in thyme and the remaining salt and pepper.
   
   
9. Add orzo and toast for 1 minute.
   
   
10. Pour in stock and wine (if using)  and bring to a boil. To maintain a simmer, reduce the heat to medium-low.     
    
    
11. If cooking with either asparagus or beans, now is the time to add these, chopped and stirred in well to the mixture.
    
    
12. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
    
    
13. Add spinach, and tomatoes, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan.
    
    
14. Now stir in the cream or Creme Frâiche, if using.
    
    
15. Add more broth, if needed. Taste and adjust salt.
    
    
16. Return salmon to the pan and simmer for 2-3 minutes, or until the salmon is heated through.
    
    
17. Top with freshly ground black pepper and serve.