Easy One-Pan Salmon and Orzo

Por Sip and Feast · 35 min

Ingredientes

Modo de preparo

1. Heat a large pot or high-walled pan over medium heat with 4 tablespoons of the olive oil and the butter.
2. Pat the salmon dry and season both sides with the Cajun seasoning. Sear for 3 minutes per side, then set aside on a plate and tent with foil.
3. In the same pan, add the remaining olive oil and the diced onion with a pinch of salt, and cook until translucent (about 5 minutes). Add the garlic and cook until fragrant (about 2 minutes).
4. Add the halved cherry tomatoes and cook for 5 to 6 minutes, until they start to release their juices.
5. Add the spinach, oregano, salt and pepper and mix well. Press down, cover with a tight lid, and cook for 2 to 3 minutes, until the spinach has wilted.
6. Add the stock and bring to a boil. Stir in the orzo to coat, cover, reduce to low, and cook for 8 minutes.
7. Uncover, nestle the salmon into the orzo, cover again and cook for 4 to 6 more minutes, until the orzo is tender and the salmon is cooked through.
8. Off the heat, stir in the lemon juice and parsley. If the orzo is too dry, add a little more stock and olive oil. Adjust salt and pepper to taste.

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