Salmon with creamy orzo, spinach and mushrooms: A cosy one-pan meal that's ready in 30 minutes

This creamy orzo dish with mushrooms, spinach and perfectly seared salmon has all the makings of a standout weeknight meal: it’s comforting, quick to prepare and even impressive enough to serve to guests. Plus, everything cooks in one pan, making it easy on whoever’s doing the dishes.

Ingredients

Salmon:

• 1 tbsp olive oil
• 4 170 g salmon fillets
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tsp dried oregano

Orzo:

• 350 g cremini mushrooms, thinly sliced
• 1 tsp salt
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 1 shallot, finely diced
• 3 garlic cloves, minced
• 1¼ cups orzo
• ¼ tsp black pepper
• ½ tsp paprika
• 3 cups chicken stock
• ½ cup heavy cream
• 2 cups fresh spinach, packed
• 4 tbsp grated Parmesan or Grana Padano cheese, plus more for serving

Preparation

To make the salmon, cover the fillets with the salt, pepper, garlic powder, paprika and oregano. 

Place a large pan over medium-high heat and add the olive oil. Once the oil begins to sizzle, add the salmon (skin-side down, if the skin is on) and cook for 4 minutes. Flip the fillets and cook for about 4 more minutes, then remove from the pan and set aside.

To make the orzo, reduce the heat to medium and carefully wipe away any oil from the pan. Add the mushrooms, spreading them out in a single layer across the bottom of the pan (you may need to work in batches to avoid crowding the mushrooms). Cook, stirring once, until the mushrooms are deeply browned, about 5 to 6 minutes. Season with ¼ teaspoon of salt, then remove the mushrooms from the pan and set aside.

To the same pan, add the olive oil and butter. Once the butter has melted, add the shallot and cook until softened, about 3 to 4 minutes. Add the garlic and cook for 20 more seconds.

Add the orzo and allow it to toast for 1 minute, stirring frequently. Add the remaining salt, pepper and paprika, then return the cooked mushrooms to the pan and pour in the chicken stock. Cook, uncovered, until the sauce is thick and bubbling, about 10 minutes.

Add the heavy cream and spinach, and cook until the spinach begins to wilt, about 1 minute. Remove from heat and stir in the cheese.

Serve the salmon over the creamy orzo and top with extra cheese, as desired.

Serves 4

Produced in collaboration with CBC Creator Network.