Description
A vibrant and creamy one-pan dish combining tender salmon and juicy shrimp served atop a luscious lemon garlic orzo pasta. This recipe features a flavorful marinade and a rich, cheesy sauce perfect for a quick yet elegant dinner.
Ingredients
Units
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For the Salmon and Marinade
- 2 (4 oz) Salmon Filets
- 2 tbsp Olive Oil
- 1 tbsp Dijon Mustard
- Juice of 1/2 of a Lemon
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt and Pepper
For the Shrimp
- 12 oz Peeled, Deveined and Tail Off Raw Jumbo Shrimp
- 1 tsp Olive Oil
- 1 tsp Lemon Pepper Seasoning
- 1/2 tsp Smoked Paprika
For the Orzo
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1/4 cup Sun Dried Tomatoes in Oil
- 7 Garlic Cloves, Minced
- 1 cup Orzo Pasta
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 2.5 cups Water (or Chicken Broth)
- 1 tsp Herbs De Provence
- 1/2 cup Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese
- Juice of 1/2 of a Lemon
- 2 tbsp Chopped Fresh Parsley
- Additional Butter for cooking shrimp
Instructions
- Marinate the Salmon: In a small bowl, combine olive oil, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Pour the marinade over the salmon fillets and let them marinate for about 15 minutes to infuse flavor.
- Season the Shrimp: In another bowl, drizzle the shrimp with olive oil and season with lemon pepper seasoning and smoked paprika. Set aside to allow the flavors to meld.
- Cook the Salmon: Heat olive oil and butter in a skillet over medium heat. Once hot, add the marinated salmon fillets and cook for about 4 minutes on each side until golden and crispy. Remove from skillet and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same skillet, add sun-dried tomatoes and sauté for 2 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook the Orzo: Stir in orzo pasta, Better Than Bouillon roasted chicken base, and water. Season with herbs de Provence. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 10 minutes until orzo is tender and liquid is absorbed.
- Make the Orzo Creamy: Once cooked, stir in butter, heavy cream, grated Parmesan cheese, lemon juice, and chopped parsley. Mix until the sauce is creamy and well combined.
- Cook the Shrimp: In a separate skillet, heat butter over medium heat and cook the shrimp for 4 to 5 minutes until pink and cooked through, taking care not to overcook.
- Plate and Serve: Place the salmon fillets over the creamy orzo, layer shrimp on top, and garnish with additional chopped fresh parsley. Serve immediately for the best flavor and texture.
Notes
- Gluten-Free Option: Swap the orzo for gluten-free pasta or quinoa.
- Dairy-Free Option: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese.
- Protein Variations: Substitute salmon and shrimp with grilled chicken or tofu for a different twist.
Nutrition
- Serving Size: 1 plate (approx. 1 salmon filet, 6 oz shrimp, orzo portion)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 140 mg
