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Salmon with Artichoke Orzo Recipe

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4.2 from 67 reviews

This flavorful Salmon with Artichoke Orzo recipe features perfectly seared salmon fillets paired with a creamy, tangy orzo infused with artichoke hearts, garlic, and Parmesan. Cooked in a single skillet, it’s a satisfyingly rich and comforting dish perfect for a weeknight dinner or special occasion.

Ingredients

Salmon

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

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

To Serve

  • Chopped parsley
  • Chili flakes

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides evenly with garlic powder, paprika, and half of the salt and black pepper. This seasoning will add flavor without overpowering the delicate salmon.
  2. Sear the Salmon: Heat olive oil and butter over medium-high heat in a large nonstick skillet. Once hot, add the salmon fillets and cook for 3 minutes on each side until nicely seared and just cooked through. Remove salmon from the skillet, place on a clean plate, and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add minced garlic and finely chopped onion to the skillet. Cook, stirring frequently, until soft and fragrant, about 2 minutes. Stir in dried thyme, and the remaining salt and pepper to build flavor.
  4. Add Orzo: Stir in the orzo and cook for 1 minute, allowing it to toast slightly and absorb flavors.
  5. Cook Orzo in Broth: Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring frequently to prevent sticking and to release orzo’s starch. Cook until the orzo is almost al dente and most broth is absorbed, about 10 minutes.
  6. Incorporate Cheese and Artichokes: Stir in Parmesan cheese thoroughly. Add the halved artichoke hearts and lemon juice to the skillet, blending them into the creamy mixture.
  7. Add Cream and Simmer: Pour in the heavy cream and continue to simmer for 2 minutes, until the sauce begins to thicken, creating a luscious texture that coats the orzo and salmon well.
  8. Finish with Salmon: Return the cooked salmon fillets to the skillet. Simmer everything together for an additional 3 minutes until the salmon is heated through and flavors meld beautifully.
  9. Serve: Garnish with chili flakes, freshly ground black pepper, and chopped parsley. Serve immediately to enjoy the warm, creamy, and flavorful dish at its best.

Notes

  • Use skinless salmon fillets for easier cooking and serving.
  • Stir frequently during orzo cooking to prevent sticking and ensure even texture.
  • Adjust lemon juice to taste for desired brightness.
  • For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (stir in off heat to prevent curdling).
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Adding chili flakes is optional for a mild kick, adjust according to your spice preference.

Find it online: https://flavorspath.com/salmon-with-artichoke-orzo-recipe/