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Salmon with Artichoke Orzo in Creamy Parmesan Sauce Recipe

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4.3 from 3 reviews

This creamy Salmon with Artichoke Orzo recipe is a quick and elegant one-pan dish. Tender, pan-seared salmon fillets are nestled atop a velvety orzo pasta cooked with aromatic garlic, onion, thyme, artichoke hearts, and finished with Parmesan and cream. The lemon juice adds a bright note, making this meal satisfying yet light. Ready in just 25 minutes, it's perfect for a weeknight dinner or a special occasion.

Ingredients

Salmon

  • 4 skinless salmon fillets
  • ½ tsp garlic powder
  • ½ tsp sweet paprika
  • 1 tsp salt (divided)
  • 1 tsp black pepper (divided)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter

Orzo and Sauce

  • 4 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1 tsp dried thyme
  • 1 cup orzo
  • 2 ½ cups chicken broth
  • 10 ounce artichoke hearts packed in oil, drained and halved
  • ¾ cup grated Parmesan cheese
  • 2 tbsp lemon juice
  • 1 cup heavy cream

Garnish

  • Chopped parsley
  • Chili flakes

Instructions

  1. Seasoning: Pat the salmon fillets dry with a paper towel. Season both sides evenly with garlic powder, sweet paprika, ½ teaspoon salt, and ½ teaspoon black pepper to prepare for cooking.
  2. Chopping: Finely chop the yellow onion, mince the garlic cloves, and halve the drained artichoke hearts to have all ingredients ready for cooking.
  3. Searing salmon: Heat olive oil and butter together in a large nonstick skillet over medium-high heat. Add the salmon fillets and cook for 3 minutes on each side until nicely seared and cooked through. Remove the salmon onto a clean plate and set aside.
  4. Sautéing aromatics: Reduce the heat to medium, then add the minced garlic and chopped onion to the same skillet. Cook for about 2 minutes until fragrant and softened. Stir in dried thyme and the remaining ½ teaspoon salt and pepper to build flavor.
  5. Cooking orzo: Add the orzo pasta to the skillet and cook, stirring constantly, for 1 minute to toast slightly. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low to maintain a simmer and cook uncovered for about 10 minutes, stirring frequently, until the orzo is nearly al dente and most broth is absorbed.
  6. Finishing the sauce: Stir in the grated Parmesan cheese, followed by the halved artichoke hearts and lemon juice. Pour in heavy cream and simmer for 2 minutes until the sauce begins to thicken.
  7. Combining and heating through: Return the cooked salmon fillets to the skillet, nestling them into the orzo mixture. Simmer everything together gently for 3 minutes to reheat the salmon and meld flavors.
  8. Serving: Sprinkle the dish with chopped parsley and chili flakes for a bit of color and heat. Add freshly ground black pepper if desired and serve immediately. Enjoy your delicious Salmon with Artichoke Orzo!

Notes

  • Patting the salmon dry before seasoning helps achieve a better sear.
  • Stir the orzo frequently during simmering to prevent sticking and to release starch for a creamier texture.
  • You can substitute chicken broth with vegetable broth to make the recipe pescatarian.
  • Adjust chili flakes according to your preferred spice level or omit for a milder dish.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently on the stove.

Find it online: https://simpleplatter.com/salmon-with-artichoke-orzo-in-creamy-parmesan-sauce-recipe/