Servings: 3
INGREDIENTS
- 3 skinless salmon fillets, about 4 oz each
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt
- Pepper
- Olive oil
Orzo:
- 1 cup dry orzo
- 2 cups frozen artichoke hearts
- 2 packed cups spinach
- ½ yellow onion, diced
- 1 cup full-fat coconut milk
- 1½ cups water
- ¼ cup grated parmesan cheese, or sub nutritional yeast for vegan
- 1 tablespoon butter, dairy or plant-based
- 1 tablespoon lemon zest
- 1 teaspoon Dijon mustard
- 2 cloves garlic, crushed
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Toppings:
INSTRUCTIONS
- Combine the salmon seasonings together, then rub the spices over each salmon fillet.
- Heat a large sauté pan over medium heat, then add a drizzle of olive oil. Sear the salmon for about 3-4 minutes per side, until browned. Remove the salmon from the pan and set aside.
- Add the butter to the pan. Once melted, add the diced onion and frozen artichoke. Cook for about 5-6 minutes over medium heat, stirring occasionally.
- Add the garlic, lemon zest, spices, Dijon mustard, and orzo. Toss together for about 3-4 minutes.
- Pour in the water and coconut milk, and mix together. Cover the pan and simmer for 10 minutes. After 10 minutes, taste and adjust the salt to your liking.
- Add the Parmesan and spinach, and mix together. Place the salmon fillets back into the orzo. Cover the pan and let it simmer for another 7-8 minutes, until the water is absorbed. If preparing this ahead of time before serving, you can place the salmon back into the orzo off the flame and finish cooking the dish 10 minutes before dinner time.
- Garnish with extra grated Parmesan, chopped parsley, and a drizzle of chili oil.