Marry Me Salmon

Name: Marry Me Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tsp Salt; 10 oz Orzo; 1¼ lb Salmon; ¼ tsp Black Pepper; 1 tbsp Olive Oil; 3 cloves Garlic; 3 oz Sun-Dried Tomatoes; ¾ cup Vegetable Stock; ½ cup Heavy Cream; 1½ oz Parmesan; 5½ oz Baby Spinach; ½ oz Fresh Basil

By Eatpace

Pan-seared salmon rests in a creamy sun-dried tomato and Parmesan sauce, served over orzo with spinach. The orzo cooks while you make the sauce.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 802; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Salmon fillets in sun-dried tomato cream sauce over orzo with spinach and basil.

35 min

Method

7 steps 10 min prep · 25 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Orzo; cook until tender, about 9 minutes. Drain and keep warm.
Step 2. Meanwhile, pat the Salmon dry and season with the rest of the Salt and the Black Pepper.

Cook

Step 3. Heat the Olive Oil in a large skillet over medium-high heat. Sear the salmon skin-side up until golden, about 4 minutes. Turn and cook until nearly opaque, about 3 minutes; transfer to a plate.
Step 4. Reduce the heat to medium. Add the Garlic and Sun-Dried Tomatoes to the skillet and stir until fragrant, about 1 minute.
Step 5. Pour in the Vegetable Stock and Heavy Cream, scraping up browned bits. Simmer until slightly thickened, about 3 minutes. Stir in the Parmesan and Baby Spinach until the spinach wilts, about 2 minutes.
Step 6. Return the salmon and any juices to the skillet. Simmer gently until the salmon flakes and reaches 145°F (63°C) in the center, about 2 minutes.

Finish & serve

Step 7. Spoon the orzo onto plates and top with the salmon and sauce. Scatter the Fresh Basil over the top.

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Tips

Swap it

Use chopped kale instead of spinach, simmering it in the sauce until tender before returning the salmon.

Good to know

Let the salmon release from the skillet before turning it so the seared surface stays intact.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat gently until hot.

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