RecipesIngredients

Creamy Sun-Dried Tomato Salmon & Orzo

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 salmon, creamy orzo, and sun-dried tomatoes is the one to turn to.

Ingreadient

• 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

Direction

1. Season 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.
2. In 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.
3. Add 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.
4. Remove from heat. Stir in cream and basil; season with salt and pepper. Return salmon to skillet and top with more basil.