Recipe Details

Servings: 4

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

4 salmon filets (skinless, center-cut)

1 white onion (diced)

1 pk Cherry tomatoes

8 Tbsp. (1 stick) butter

3 garlic cloves (minced)

1 cup (uncooked) orzo

3 cups chicken stock

2 cups baby spinach

Parmesan cheese wedge

2 lemons (zest & juice)

Chili flakes, to taste

Salt & pepper, to taste

Fresh parsley (chopped, as a garnish)

Directions

Step 1: Heat drizzle of olive oil in pan over medium-high heat. Place the salmon filets in the pan and sear for 2-3 minutes. Season filets with salt and pepper. Flip both filets carefully and sear the other side for 2 minutes. Remove from pan.

TIP: Season the salmon right before or right after placing in the pan to avoid drawing out too much moisture.

Step 3: Add diced onions to the same pan. Season with salt, pepper, and chili flakes. Cook, stirring until softened. Add in the garlic and cook for 30 seconds until fragrant.

Step 4: Add the cherry tomoates and the uncooked orzo and stir. Pour in the chicken stock and bring the stock to a simmer. Cover with the lid and cook until orzo is tender, about 8-10 minutes.

Step 5: Add the baby spinach and stir in until wilted. Nestle the salmon back into the pan. Cover briefly to heat through for 1-2 minutes.

Step 6: Add lemon zest, lemon juice, shaved parmesan, and sprinkle in parsley.

Serve directly from the One Pan!