One Pan Salmon with Spinach and Orzo
Eric Hicks
·
50M
More Info
Serves 4
4 6 ounce salmon fillets (skin removed)
2 tsp cajun or blackened seasoning
6 tbsp extra virgin olive oil (divided)
2 tbsp unsalted butter
1 large onion (diced)
6 cloves garlic (minced)
1 1⁄2 lb cherry tomatoes (halved)
1 lb baby spinach
3 cup low-sodium chicken stock (or water or vegetable stock)
1 tbsp dried oregano
2 tsp fine sea salt
1⁄2 tsp black pepper
1 lb orzo pasta
3 tbsp lemon juice
1⁄4 cup minced flat-leaf italian parsley
Add the chicken stock and bring to a boil. Once boiling, add the orzo and stir well to coat. Cover the pot, turn the heat to low, and cook for 8 minutes. After 8 minutes, uncover the pot and nestle the salmon pieces into the orzo. Cover again and cook for another 4-6 minutes or until the orzo is tender and the salmon is cooked through.
Remove the pot from the heat and mix in the lemon juice and parsley. If the orzo is too dry add a touch more chicken stock and olive oil if needed. Taste test and adjust salt and pepper if required. Enjoy!
Heat a large pot or high-walled pan to medium heat with 4 tablespoons of extra virgin olive oil and the butter.
Pat the salmon pieces dry then season with the Cajun spice on both sides. Sear the salmon for 3 minutes per side then place the pieces on a plate and tent with foil.
To the same pan, add the remaining olive oil and the onion with a pinch of salt and cook until translucent (5 minutes) then add the garlic and cook until fragrant (about 2 minutes).
Add the tomatoes and cook for 5-6 minutes or until they start to release their juices.
Add the spinach, oregano, salt and pepper, and mix well to coat then press down and cover with a tight fitting lid for 2-3 minutes or until the spinach has wilted.
