One Pot Broccoli Cheddar Salmon Orzo
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 skinless salmon fillets
- 1 tsp salt (divided)
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 brown onion (finely chopped)
- 4 garlic cloves (minced)
- 1 cup orzo
- 1 tbsp Italian seasoning
- ¼ tsp cayenne pepper
- ½ cup white wine (dry)
- 1 small broccoli (cut into florets, then roughly chopped)
- 3 cups chicken broth
- ½ cup half-and-half
- 1 cup freshly shredded cheddar
- ½ cup freshly grated Parmesan
- chili flakes (for serving)
- freshly ground black pepper (for serving)
Instructions
- Get your prep done before you start cooking. Pat the salmon fillets dry. Season both sides with pepper, paprika, garlic powder and ½ teaspoon salt.
- Finely chop the onion and mince the garlic. Cut the broccoli into florets, then roughly chop the florets into small bite-sized pieces.
- Heat oil and butter over medium high in a large skillet or pan. Add salmon fillets and cook 3-4 minutes per side. Remove from skillet onto a clean plate.
- Add garlic and onion, sauté for 2 minutes until fragrant. Stir in orzo, cayenne pepper, Italian seasoning and the remaining salt. Cook for 1 minute. Deglaze with white wine, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Add broccoli and chicken broth. Bring to a boil and reduce the heat to medium-low. Cook uncovered while stirring occasionally to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.
- In the meantime, shred the cheddar and grate the Parmesan cheese.
- Add half-and-half, shredded cheddar and grated Parmesan to the orzo. Stir until completely incorporated. Return salmon to the skillet and simmer over low for 3 more minutes or until the salmon is heated through.
- Top with lots of freshly ground black pepper and chili flakes. Serve. Enjoy!