Ingredients

Method

1. 1

   Start by preparing the salmon. Take a salmon fillet and cut it into four individual pieces.

2. 2

   In a small bowl, mix together the oil and paprika. Pour this mixture over the salmon fillets in a larger bowl. Season generously with salt and pepper, then use your hands to coat the salmon evenly.

3. 3

   In a large pan or skillet over medium-high heat, sear the salmon skin-side down for a few minutes until the skin is crispy. Flip and sear the other side. The salmon does not need to be fully cooked at this stage. Remove the salmon from the pan and set it aside on a plate, reserving the juices.

4. 4

   In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic and shallots. Sauté until fragrant.

5. 5

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a moment.

6. 6

   Add the uncooked orzo pasta to the pan and stir to coat it in the butter and wine mixture.

7. 7

   Pour in the chicken broth, then add the lemon zest and lemon juice. Stir everything together.

8. 8

   Add the heavy cream and grated parmesan cheese. Stir until well combined.

9. 9

   Season the orzo with salt, red pepper flakes, garlic powder, and Italian seasoning. Stir to combine.

10. 10

    Add the spinach and stir until it wilts into the creamy orzo.

11. 11

    Pour the reserved juices from the cooked salmon into the orzo and stir them in.

12. 12

    Place the seared salmon fillets on top of the orzo.

13. 13

    Cover the pan with a lid and let it cook for about 15-20 minutes, or until the orzo is soft and the salmon is cooked through.

14. 14

    Once cooked, serve the creamy orzo in a bowl, topped with a piece of salmon and a lemon slice for garnish.