Instructions
Step 1: Season the salmon cubes with paprika, garlic powder, salt, and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Add the salmon cubes and sear for 2 to 3 minutes per side until golden brown and cooked through.
Step 4: Add butter and minced garlic to the skillet, tossing the salmon gently in the garlic butter sauce.
Step 5: Sprinkle with chopped parsley and set aside.
Step 6: In a separate saucepan, melt butter over medium heat.
Step 7: Add minced garlic and sauté for about 1 minute until fragrant.
Step 8: Stir in the orzo pasta and toast lightly for 1 to 2 minutes.
Step 9: Pour in the chicken broth and bring to a simmer.
Step 10: Cook the orzo, stirring occasionally, until tender and most of the liquid is absorbed.
Step 11: Stir in the heavy cream, parmesan cheese, salt, and black pepper until creamy.
Step 12: Garnish the orzo with chopped parsley.
Step 13: Serve the garlic butter salmon over or alongside the creamy orzo.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of broth or cream to keep the orzo creamy.
Avoid overcooking the salmon during reheating to maintain its tenderness.
This dish is best enjoyed fresh, but leftovers make a delicious quick meal.
Continue on the next page