one skillet rosemary lemon salmon and creamy dijon orzo
An autumn weeknight hero for busy, busy weeks.
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!
Notes
*Brussels sprouts substitute: Broccoli works great in this dinner too!