Description
This delightful Salmon with Artichoke Orzo recipe combines tender salmon fillets with a creamy, flavorful orzo packed with artichoke hearts, Parmesan, and herbs. Ready in just 25 minutes, it’s an elegant yet easy-to-make dish perfect for a nutritious weeknight dinner or a special occasion. The rich sauce and perfectly cooked salmon create a harmonious blend of textures and flavors that will satisfy any seafood lover.
Ingredients
Salmon
- 4 skinless salmon fillets
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
Orzo and Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 1 tsp dried thyme
- 1 cup orzo
- 2 1/2 cups chicken broth
- 10 ounce artichoke hearts packed in oil, drained and halved
- 3/4 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 1 cup heavy cream
For Garnish
- Chopped parsley
- Chili flakes
Instructions
- Seasoning: Pat the salmon fillets dry with a paper towel. Season both sides evenly with garlic powder, sweet paprika, half of the salt, and half of the black pepper.
- Chopping: Finely chop the yellow onion, mince the garlic cloves, and halve the drained artichoke hearts to prepare all ingredients before cooking.
- Searing Salmon: In a large nonstick pan or skillet, heat the olive oil and unsalted butter over medium-high heat. Add the salmon fillets and cook for 3 minutes per side until golden and just cooked through. Remove the salmon from the skillet and set aside on a clean plate.
- Sautéing Aromatics: Reduce the heat to medium. Add the minced garlic and chopped onion to the skillet and cook for about 2 minutes until soft and fragrant. Stir in the dried thyme, the remaining salt, and black pepper.
- Cooking Orzo: Add the orzo to the skillet and stir for 1 minute to lightly toast the pasta and blend flavors.
- Simmering: Pour in the chicken broth and bring the mixture to a boil. Lower the heat to medium-low and maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking and to allow the orzo to absorb most of the liquid until it is almost al dente.
- Finishing the Sauce and Salmon: Stir in the grated Parmesan cheese, halved artichoke hearts, and lemon juice. Pour in the heavy cream and simmer for 2 minutes until the sauce thickens slightly. Return the salmon fillets to the skillet, nestling them into the sauce, and simmer for an additional 3 minutes until the salmon is heated through and the flavors meld.
- Serving: Sprinkle chili flakes, freshly ground black pepper, and chopped parsley over the dish. Serve immediately for the best taste and texture. Enjoy your flavorful salmon with artichoke orzo!
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use vegetable broth for a pescatarian or vegetarian variation (omitting salmon).
- Ensure to stir frequently while simmering the orzo to prevent it from sticking to the bottom of the skillet.
- Artichoke hearts packed in water can be substituted if oil-packed are unavailable; just drain well.
- Adjust chili flakes to taste depending on your preferred spice level.
