🐟 Pan-Fried Salmon with Creamy Lemon Orzo
Pan-fried salmon, nestled in a bed of creamy orzo with lemon and parmesan. So quick to make and all cooked in one pan!
Ingredients
- 4 salmon fillets
- pinch salt
- pinch garlic salt
- ¼ tsp black pepper
- 1/8 tsp paprika
- ½ tsp dried parsley
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic (peeled and minced)
- 230 g (1 cup + 2 tbsp) dried orzo
- 480 ml (2 cups) chicken stock
- 60 ml (1/4 cup) double (heavy) cream
- 75 g (3/4 cup) grated parmesan
- zest and juice of 1/2 a lemon
- ¼ tsp salt
- ½ tsp black pepper
- small bunch fresh parsley (finely chopped)
- lemon wedges
- black pepper
Directions
- 1
Place the salmon fillets on a plate.
- 2
Mix together the salt, garlic salt, pepper, paprika, and dried parsley. Sprinkle onto the top of the salmon and pat it down, so it sticks.
- 3
Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.
- 4
Add the salmon fillets, skin-side-up (so the part coated with the spice mix is in the oil).
- 5
Cook for 3-4 minutes, until the salmon is golden brown, then remove the salmon from the pan and place on a plate, skin-side-down (we'll continue cooking it shortly).
- 6
Turn the heat down to medium and add the garlic to the pan. Cook for 30 seconds, stirring constantly, so the garlic doesn’t burn.
- 7
Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
- 8
Nestle the salmon fillets into the orzo, skin-side down.
- 9
Turn the heat back up to medium-high and bring to the boil, then turn the heat down and simmer for 8-9 minutes, stirring occasionally, until the orzo is al dente (cooked, but with a little bite). You'll need to move the salmon with a set of tongs to stir the orzo underneath, so it doesn't stick to the pan.
- 10
Add the cream, parmesan, lemon zest and juice, salt, and pepper to the orzo and stir together.
- 11
Turn off the heat, sprinkle on the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan, then serve.