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–+ servings

Spinach & Artichoke Orzo and Salmon

4.8 from 5 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 3 -4 skinless salmon fillets, about 4 oz each
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt u0026 pepper
  • Olive oil

Spinach u0026 Articoke Orzo

  • 1 cup dry orzo
  • 2 cups frozen or canned artichoke quarters
  • 2 packed cups spinach
  • 1/2 yellow onion, diced
  • 1 cup full-fat coconut milk
  • 1 1/2 cups water
  • 1/4 cup grated parmesan cheese, or sub nutritional yeast for vegan
  • 1 tbsp butter, dairy or plant-based
  • 1 tbsp lemon zest
  • 1 tsp dijon mustard
  • 2 cloves garlic, crushed
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • Fresh parsley, to top
  • Optional: Chili oil, to drizzle over the top

Directions

  1. Combine the salmon seasonings together then rub the spices over each salmon fillet.
  2. Heat a large saute pan on medium heat then add in a drizzle of olive oil. Sear the salmon for about 3-4 minutes per side, until browned. Remove the salmon from the pan and set aside.
  3. Add the butter into the pan. Once melted, add in the diced onion and frozen artichoke. Cook for about 5-6 minutes on medium heat, stirring occasionally.
  4. Add in the garlic, lemon zest, spices, dijon mustard and orzo. Toss together for about 3-4 minutes.
  5. Pour in the water and coconut milk and mix together. Cover the pan and simmer for 10 minutes. After 10 minutes, taste and adjust the salt to your liking. I added an additional 1/4 tsp of salt.
  6. Add in the parmesan and spinach, and mix together. Place the salmon fillets back into the orzo. Cover the pan and let it simmer for another 7-8 minutes, until the water is absorbed. If preparing this ahead of time before serving, you can place the salmon back into the orzo off the flame, and finish cooking the dish 10 minutes before dinner time.
  7. Garnish with extra grated parmesan, chopped parsley and a drizzle of chili oil.