One-Pan Creamy Lemon Garlic Salmon Orzo

For the Orzo

• 1 tbsp olive oil
• 1/4 cup cooking wine (optional)
• 1 large shallot, minced
• 7 garlic cloves, minced
• 1 cup orzo
• 2 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream, room temperature
• 3 tbsp butter
• 1/2 cup parmesan cheese
• Juice of 1/2 lemon
• 3 tbsp fresh chopped parsley (optional)
• 1/2 cup mozzarella (optional)

For the Salmon

• 18 oz (540 g) salmon, cubed
• 2 tbsp olive oil
• 1 tsp each: salt, black pepper, garlic powder, Italian seasoning
• 2 tsp paprika
• 1 tbsp dijon mustard
• Juice of 1/2 lemon
• 2 tbsp butter (to baste)

Directions

• Remove the salmon skin, cube into large bite-sized chunks, and pat dry. Mix 1 tbsp olive oil, the seasonings, Dijon, and lemon juice, then toss the salmon until well coated. Marinate as long as you like (straight to the pan is fine).
• Heat a large pan with 2 tbsp olive oil over medium-high heat. Add the salmon and cook 3-4 minutes per side until a golden crust forms. During the last 2-3 minutes, baste by spooning 2 tbsp butter over the fish.
• Remove the salmon. Deglaze the pan with the wine (if using) and cook off for 2 minutes. Add a splash of oil and butter, then saute the shallot 2-3 minutes. Add the garlic for 1 minute, then toast the orzo for 1-2 minutes.
• Pour in the broth, bring to a simmer, and cover. Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed (creamy, not soupy).
• Stir in the heavy cream, 2 tbsp butter, mozzarella (if using), and parmesan until melted into a creamy sauce. Add the lemon juice and parsley and stir. Nestle the salmon back on top and finish with a flourish of parmesan and parsley.

From Ben Chelin on Instagram. Minimal effort, max flavor, all in one pan.