A perfectly seared salmon fillet paired with creamy, herb-infused Parmesan orzo. A balance of textures and flavors, combining the richness of the salmon with the velvety pasta. A restaurant-quality dish that comes together effortlessly at home.
Ingredient Breakdown
The salmon is seasoned with Herbes de Provence, a fragrant blend of dried herbs that infuse the fillets with subtle floral and earthy notes. Olive oil ensures the fish achieves a golden sear while keeping the flesh moist and tender. Kosher salt enhances the natural flavors, allowing the salmon to shine. The orzo, a delicate rice-shaped pasta, absorbs the depth of flavors from the shallots, garlic, and white wine, creating a rich base. Chicken broth adds a savory backbone, while sun-dried tomatoes bring a touch of sweetness and acidity. Chopped kale contributes freshness and texture, contrasting the creamy consistency developed by the addition of heavy cream and Parmesan cheese. Together, these ingredients create a luxurious yet balanced dish that is both satisfying and easy to prepare.
Step-by-Step Preparation Guide
Cooking the Salmon to Perfection
How to season and coat the fillets evenly for the best flavor. The key to crisping the salmon skin without overcooking the fillet. The proper way to flip the salmon for an even sear.
Preparing the Orzo Base
The best method for sautéing shallots and garlic for a rich, aromatic start. How to deglaze the pan with white wine for a more flavorful base.
Bringing the Dish Together
Allowing the orzo to fully absorb the broth for a perfectly tender texture. The technique for wilting kale while maintaining its vibrant color. Folding in heavy cream and Parmesan for a smooth, velvety finish.
Plating and Serving
Best plating techniques to enhance presentation. How to balance portions of salmon and orzo for an elegant dish.
Recipe Tips & Frequently Asked Questions
Choosing the best salmon:
Wild-caught vs. farmed salmon and how it affects flavor.
Perfecting the orzo texture:
Avoiding mushy pasta by cooking it just right.
Adjusting the sauce:
How to modify creaminess by altering the heavy cream or Parmesan amounts.
Enhancing flavor:
Adding lemon zest or red pepper flakes for an extra punch.
Can I use a different type of fish?
Substituting salmon with cod or halibut.
What if I don’t have white wine?
Alternative liquids that provide similar depth of flavor.
Can I make this dish ahead of time?
Best practices for storing and reheating.
How do I make this recipe lighter?
Substituting ingredients for a lower-calorie version.
What to Serve With This Recipe
Side dishes that complement the richness: Roasted asparagus, steamed green beans, or a light arugula salad. Best wines to pair with: A crisp Sauvignon Blanc or a light-bodied Pinot Noir. Bread options: Warm garlic bread or a crusty baguette to soak up the sauce.
A decadent yet approachable dish that pairs rich salmon with creamy, herbaceous orzo. Encouragement to experiment with flavors and substitutions for a personal touch. A go-to recipe for weeknights or special occasions that never fails to impress.
Ingredients
The Salmon
4 salmon filets
3 tablespoons olive oil
4 teaspoons Herbes de Provence (1 teaspoon per filet)
Kosher salt, to taste
The Orzo
1 cup uncooked orzo
1 shallot, finely diced
1 clove garlic, minced
1/3 cup white wine
1 (14.5 oz) can chicken broth
1/4 cup sun-dried tomatoes, chopped
1/2 cup chopped kale
1/2 cup heavy cream
3/4 cup grated Parmesan cheese
Instructions
The Salmon
In a large skillet, heat the olive oil over medium heat. Generously season the salmon fillets with kosher salt and coat both sides with Herbes de Provence. Carefully place the salmon skin-side down into the hot oil and allow it to cook undisturbed for about 7 minutes, or until the skin crisps and naturally releases from the pan. Flip the fillets and cook for another 7 minutes on the opposite side, ensuring a golden crust forms. Once cooked through, transfer the salmon to a plate and set aside.
The Orzo
Using the same skillet, add the diced shallot and minced garlic, sautéing until fragrant and softened. Pour in the white wine, deglazing the pan by scraping up any browned bits from the bottom. Stir in the orzo, ensuring it is evenly coated in the aromatic mixture, then add the chicken broth. Allow the orzo to simmer, stirring occasionally, until tender and fully absorbed, about 7 minutes.
Add the sun-dried tomatoes and chopped kale, stirring until the kale wilts slightly. Pour in the heavy cream and fold in the grated Parmesan cheese, creating a creamy, luscious sauce that coats the orzo. Serve immediately alongside the salmon, ensuring each plate is generously topped with the rich, flavorful pasta.
Parmesan Orzo and Salmon Recipe
Ingredients
The Salmon
- 4 salmon filets
- 3 tablespoons olive oil
- 4 teaspoons Herbes de Provence 1 teaspoon per filet
- Kosher salt to taste
The Orzo
- 1 cup uncooked orzo
- 1 shallot finely diced
- 1 clove garlic minced
- 1/3 cup white wine
- 1 14.5 oz can chicken broth
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup chopped kale
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
Instructions
The Salmon
- In a large skillet, heat the olive oil over medium heat. Generously season the salmon fillets with kosher salt and coat both sides with Herbes de Provence. Carefully place the salmon skin-side down into the hot oil and allow it to cook undisturbed for about 7 minutes, or until the skin crisps and naturally releases from the pan. Flip the fillets and cook for another 7 minutes on the opposite side, ensuring a golden crust forms. Once cooked through, transfer the salmon to a plate and set aside.
The Orzo
- Using the same skillet, add the diced shallot and minced garlic, sautéing until fragrant and softened. Pour in the white wine, deglazing the pan by scraping up any browned bits from the bottom. Stir in the orzo, ensuring it is evenly coated in the aromatic mixture, then add the chicken broth. Allow the orzo to simmer, stirring occasionally, until tender and fully absorbed, about 7 minutes.
- Add the sun-dried tomatoes and chopped kale, stirring until the kale wilts slightly. Pour in the heavy cream and fold in the grated Parmesan cheese, creating a creamy, luscious sauce that coats the orzo. Serve immediately alongside the salmon, ensuring each plate is generously topped with the rich, flavorful pasta.
