one skillet rosemary lemon salmon and creamy dijon orzo
One pan for one dreary September Tuesday.
I visited Trader Joe’s the other day with two goals: one, acquire more autumnal goodies, and two, buy some salmon filets. I accomplished both missions with a resounding hell yeah.
And so, we have this recipe today.
Despite our highs exceeding the 90s as we approach fucking October, I’m attempting to follow seasonal eating recommendations. Lots of apples and sweet potatoes, cooked foods instead of raw salads (better for digestion, and I’m all about that), and, perhaps not an official recommendation but a Kellie one, comfort dishes that take less than an hour and work beautifully for meal prep.
Our friend the One Skillet Rosemary Lemon Salmon and Creamy Dijon Orzo (whew!) is a 40-45 minute wonder of flavor, texture, and simplicity. Feels special thanks to its hearty array of herbs and generous helping of wine, cider, and parmesan, yet couldn’t be more effortless to produce.
Well, except the chopping. Chopping is always bullshit.
One Pan to Cook Them
One pan to bring them all,
And in the flavors bind them.
Yeah whatever that shit don’t rhyme.
As with all my salmon recipes, be sure to pat the filets VERY DRY with paper towels. Wet fish = no sear, just sadness. Skin-on or -off salmon is merely preference and you can buy either variety for this dish.
Then, mix up your dredge on a shallow plate: flour, chopped fresh rosemary, lemon zest, garlic and onion powders, salt and pepper.
Heat some olive oil in your favorite skillet. Press both sides of your salmon filets into the dredge, shaking off excess, and sear until golden on both sides. My first pass in the pan, skin-side down, usually takes 4-5 minutes, and 3-4 minutes after flipping to the flesh side. Move the fish to a plate and cover to keep fresh.
Plop some butter in the same pan and swirl in minced shallot and garlic for a minute or less, just until fragrant. Pour in a heap of white wine and simmer, scraping the bottom of your skillet with a wooden spoon to release any crispy burnt bits. These are savory pop rockets and you do not want to forego them. The wine needn’t longer than a couple minutes to reduce to about half.
Throw in your orzo, some halved Brussels sprouts (hint: broccoli works well too!), dijon, vegetable broth, apple cider (you can use more broth instead), and some salt and pepper. Simmer until the orzo and sprouts are tender. Be sure some liquid remains in the pan! You don’t want the orzo to dry out, the creaminess is the name of the game (and, literally, the recipe).
Finish with heavy cream and some grated parmesan. Taste for salt and pepper and adjust as needed.
Spoon some orzo onto your plate, slide a salmon filet on top, and garnish with fresh herbs and some extra parmesan if you’re feeling it. I like to roast up the other half pound of sprouts to eat on the side. Extra veggies ain’t hurting no one.
If you’re eyeing a cozy dish for a hectic week of kids’ sports, work, working out, and life-ing in general, keep this babe in mind. I’m pretty much drooling thinking about enjoying leftovers in the days upcoming!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A sizzlin’ salmon skillet:
One Skillet White Wine Spinach Artichoke Salmon
One Skillet Tuscan Parmesan Salmon
One Skillet Crispy Salmon and Asparagus with Lemon Risotto
One Skillet Thai Basil Coconut Curry Salmon
One Skillet Creamy Coconut Lime Salmon
one skillet rosemary lemon salmon and creamy dijon orzo
Ingredients
- 1 1/2 lb salmon
- 3 tbsp all purpose flour
- 1 tbsp fresh rosemary, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp butter
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups dry orzo pasta
- 1/2 lb Brussels sprouts, halved
- 1 1/2 cups vegetable broth
- 1 cup apple cider (or more broth)
- 1 tbsp dijon mustard
- 1 cup heavy whipping cream
- 1/3 cup fresh parmesan cheese, grated
Instructions
- Pat the salmon very dry with paper towels. On a plate, toss together the flour, rosemary, garlic powder, onion powder, and a generous pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium. Dredge both sides of the salmon filets in the flour, shaking off excess, and place skin-side down in the skillet. Sear 4-5 minutes, then flip and cook 3-4 minutes longer until crispy and browned. Remove to a clean plate.
- Melt the butter in the same skillet. Toss in the shallots and garlic and stir for 30-60 seconds until fragrant. Pour in the white wine and, using a wooden spoon, scrape the bottom of the pan until the wine reduces by half, about 2-3 minutes.
- Stir in the orzo, Brussels sprouts, broth, cider, dijon, and a big pinch each of salt and pepper. Simmer until the orzo and sprouts are both tender, about 8-10 minutes. Do not drain excess liquid.
- Add in the parmesan and heavy cream, stirring until smooth. Taste and adjust seasonings as needed.
- Divide onto plates and serve warm!
