Ingredients

4 (6-oz.) skin-on salmon fillets

Kosher salt

Freshly ground black pepper

3 tbsp. extra-virgin olive oil, divided

1 large shallot, halved lengthwise, thinly sliced crosswise

8 oz. orzo (about 1 1/4 cups)

3 garlic cloves, finely chopped

1/2 cup dry white wine

2 cups low-sodium vegetable broth

1 1/2 cups water

3/4 cup thinly sliced, drained oil-packed sun-dried tomatoes

1/2 tsp. dried Italian seasoning

1/3 cup heavy cream

2 tbsp. finely chopped fresh basil, plus more for serving

Instructions

Step 1: Season the salmon fillets all over with salt and pepper. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the salmon skin side down and cook, turning once halfway through, until the fish easily flakes with a fork, about 5 minutes per side. Transfer the cooked salmon to a plate and discard any excess oil from the skillet.

Step 2: In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the sliced shallot and cook, stirring occasionally, until softened, about 2 minutes. Stir in the orzo and garlic, and cook, stirring, until the garlic is fragrant and the orzo is lightly toasted, about 1 minute.

Step 3: Pour in the white wine and cook, stirring, until it is slightly reduced, about 1 minute. Add the vegetable broth, water, sun-dried tomatoes, and Italian seasoning. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring frequently, until most of the liquid is absorbed and the orzo is tender, about 12 to 14 minutes.

Step 4: Remove the skillet from heat and stir in the heavy cream and chopped basil. Season with additional salt and pepper to taste. Return the salmon to the skillet, placing it on top of the creamy orzo, and garnish with more fresh basil before serving.

Tips & Variations

For extra flavor, deglaze the pan with a splash of white wine or broth before adding shallots to lift any browned bits from cooking the salmon.

Substitute the heavy cream with half-and-half for a lighter dish, or use coconut cream for a dairy-free option.

Try adding baby spinach or arugula during the last few minutes of cooking for a fresh, green addition.

If you don’t have vegetable broth, chicken broth is a fine substitute and adds additional depth.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to fully thaw the salmon before cooking, and pat it dry to help achieve a nice sear.

What if I don’t have orzo? Can I use another pasta?

You can substitute orzo with small pasta shapes like acini di pepe, ditalini, or even small shells. Adjust cooking time as needed to ensure tenderness.