Creamy Garlic Tuscan Salmon Pasta

PAN FRY THE SALMON

1. Take the fish out of the fridge to come to room temperature. Pat the salmon fillets dry using kitchen paper and season well with salt and freshly ground pepper.
2. Heat the olive oil in a non-stick frying pan. Wait until the oil shimmers and you feel warmth coming off of the pan when you hold your hand about a little above it. Add the salmon, skin side down and cook for 4-5 minutes.
3. Use the spatula to gently flip the fillets and cook for only 1-2 minutes longer. Set aside onto a plate.

PREPARE THE PASTA

1. Add the chopped shallots and minced garlic to the pan, with a drizzle of oil if needed, and fry until they soften. Season with the salt and pepper.
2. Stir in the orzo and cook for a couple of minutes. Pour in the vegetable stock or broth and bring to a simmer. Cook over medium-low heat for 12-15 minutes, stirring occasionally so that the orzo doesn't stick.
3. Add the sun-dried tomatoes, spinach or kale and stir until everything is combined.
4. Finally stir in the cream and Parmesan and take off the heat. Have a taste and adjust the seasoning as needed.
5. Divide the orzo between four plates and top with the salmon. Garnish with chopped parsley, add a slice of focaccia bread on the side and enjoy