Ingredients
- 1 pound salmon fillets, skinless
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
- 1 red bell pepper, diced
- 1 lemon, juiced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Optional: 1/4 teaspoon red pepper flakes for some heat
For those who prefer a lighter version, you can substitute the heavy cream with a plant-based alternative or half-and-half without compromising the creamy texture. The Parmesan cheese can also be swapped for a vegan alternative if needed.
Instructions
- Begin by seasoning the salmon fillets with salt, pepper, and a squeeze of lemon juice. Allow them to marinate for about 10 minutes.
- In a large pot, bring salted water to a boil and cook the orzo according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the salmon fillets and cook for 4-5 minutes on each side until they are cooked through and have a nice golden crust. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Add the red bell pepper and cook until it begins to soften.
- Stir in the heavy cream, bringing it to a gentle simmer. Add the spinach, allowing it to wilt in the creamy sauce.
- Return the cooked orzo to the skillet, stirring to combine it with the creamy mixture. Add the Parmesan cheese and stir until melted and well incorporated.
- Gently flake the salmon into bite-sized pieces and fold it into the orzo mixture. Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
- Serve hot, with an optional sprinkle of red pepper flakes for those who enjoy a little kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International