Easy Recipes
Creamy Sun-Dried Tomato Salmon & Orzo
When you’re in the mood for a one-pan dinner that delivers on the comfort food factor, this recipe with creamy orzo and sun-dried tomatoes is the one to turn to.
Ingredients
- 4 (6-oz.) skin-on salmon fillets
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided
- 1 large shallot, halved lengthwise, thinly sliced crosswise
- 8 oz. orzo (about 1 1/4 c.)
- 3 cloves garlic, finely chopped
- 1/2 c. dry white wine, such as Sauvignon Blanc
- 2 c. vegetable broth
- 1 1/2 c. water
- 3/4 c. thinly sliced drained oil-packed sun-dried tomatoes
- 1/2 tsp. dried Italian seasoning
- 1/3 c. heavy cream
- 2 tbsp. chopped fresh basil, plus more for serving
Directions
- Step 1Season salmon all over with salt and pepper. In large, deep skillet over medium heat, heat 2 tablespoons oil. Add salmon skin side down and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer salmon to a plate; discard excess oil in skillet.
- Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add orzo and garlic and cook, stirring occasionally, until garlic is softened and fragrant and orzo is lightly toasted, about 1 minute more. Add wine and cook, stirring, until evaporated, about 1 minute.
- Step 3Add broth, water, tomatoes, and Italian seasoning. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
- Step 4Remove from heat. Stir in cream and basil; season with salt and pepper. Return salmon to skillet and top with more basil.