Description
A Family-Friendly catch that’s easy to prepare on busy weeknights, featuring salmon, spinach, and orzo in a delightful, one-pan meal.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skinned and bones removed
- 2 teaspoons Cajun or blackened seasoning
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 1/2 pounds cherry tomatoes, halved
- 1 pound baby spinach
- 3 cups low-sodium chicken stock (or water/vegetable stock)
- 1 tablespoon dried oregano
- 2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 pound orzo pasta
- 3 tablespoons lemon juice
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Heat a large pot or high-walled pan to medium heat with 4 tablespoons of olive oil and butter.
- Pat the salmon pieces dry and season with Cajun spice on both sides. Sear for 3 minutes per side, then tent with foil to keep warm.
- Add the remaining olive oil and diced onion with a pinch of salt; cook until translucent (about 5 minutes).
- Add minced garlic and cook until fragrant (about 2 minutes).
- Add halved cherry tomatoes; cook for 5-6 minutes or until they start to burst.
- Add spinach, oregano, salt, and pepper; cover with a lid for 2-3 minutes until spinach wilts.
- Pour in chicken stock and bring to a boil. Stir in orzo, cover, and cook on low for 8 minutes.
- Uncover and nestle salmon into the orzo; cover and cook for another 4-6 minutes or until the salmon is cooked through.
- Remove from heat, mix in lemon juice and parsley. Adjust seasoning as needed and serve.
Notes
Serve garnished with lemon wedges and parsley. Pairs well with a crisp green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg