5 from 12 votes
Tuscan Salmon with Lemony Orzo
Tuscan Salmon with Lemony Orzo features pan-seared salmon seasoned with sea salt and smoked paprika served atop or alongside orzo cooked in a lemony chicken stock with sun-dried tomatoes, spinach, and Parmesan. This combination provides a balance of tender salmon with slightly crispy edges and creamy, bright orzo infused with aromatic turmeric and fresh lemon juice.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
604 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 1/3 lb salmon sliced into 4 equal portions. You can ask your fish monger to slice it for you, or you can do it yourself. If you find it hard to slice through the skin, use kitchen shears to finish the job, fillet
- salt sea salt
- smoked paprika
- 1 shallot minced
- 2 cloves garlic finely minced or put through a press.
- 1/4 cup white wine
- 1 cup orzo
- 2 Tbsp lemon juice fresh squeezed
- 3 cups chicken stock
- pinch Turmeric
- 3 ounces spinach or a few handfuls, fresh baby
- 1/3 cup tomatoes in slivers, sun dried
- 1/2 cup Parmesan Cheese grated
- black pepper fresh cracked
Instructions
- Season the salmon with sea salt and a sprinkle of smoked paprika.
- Heat the olive oil and butter over medium high heat in a nonstick skillet. Place the salmon in the skillet and sear for a about 3 minutes on each side. I usually lower the heat so nothing burns. Remove the salmon to a plate and set aside. Transfer it carefully as it is not fully cooked and will be delicate.
- Add the minced shallot and garlic to the pan and sauté for a minute or two, stirring constantly. Add the wine to the pan and stir to let it evaporate a bit. Then add the orzo and continue for another minute or so, stirring constantly.
- Now add the chicken stock, lemon juice, sun dried tomatoes and pinch of turmeric to the pan. Stir well and bring to a gentle boil. Cook, uncovered, for about 6-8 minutes, or until the orzo is almost tender and has absorbed much of the liquid. The sauce should be beginning to thicken. Stir in the spinach until it wilts and then stir in the Parmesan cheese. Taste to adjust seasonings. If you need to adjust the consistency of the sauce you can thicken it with more grated Parmesan, or thin it down with more chicken stock.
- Carefully place the par-cooked salmon fillets back into the pan and nestle them into the orzo (but don't cover them.) Continue to simmer gently until the salmon is cooked through, or registers 145F in the thickest part.
- Tuscan salmon is a cook and serve recipe, in other words, don't plan on making it ahead because the orzo pasta will soak up the sauce as it sits.
Cup of Yum
Notes
- Using a nonstick skillet helps sear salmon without sticking while achieving a golden crust.
- Searing salmon skin-on adds flavor; remove skin after searing if preferred.
- Adjust cooking heat to prevent burning and ensure even cooking of salmon and orzo.
Nutrition Information
Calories
604kcal
(30%)
Carbohydrates
43g
(14%)
Protein
46g
(92%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
105mg
(35%)
Sodium
578mg
(24%)
Potassium
1504mg
(32%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2326IU
(47%)
Vitamin C
14mg
(16%)
Calcium
218mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 604
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 578mg | 24% |
| Potassium | 1504mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2326IU | 47% |
| Vitamin C | 14mg | 16% |
| Calcium | 218mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.