Creamy Sun-Dried Tomato Salmon & Orzo:
Ingredients:
4 salmon fillets
1 cup orzo pasta
1/2 cup sun-dried tomatoes (packed in oil), chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Season the salmon fillets with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes. Remove the salmon from the skillet and set aside.
In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Add the orzo pasta to the skillet and stir to coat it with the oil and garlic mixture.
Pour in the heavy cream and bring it to a simmer. Reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened slightly.
Stir in the grated Parmesan cheese until melted and combined with the creamy sauce.
Return the cooked salmon fillets to the skillet, nestling them into the creamy orzo mixture.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked and flakes easily with a fork.
Once done, remove the skillet from the oven. Garnish with freshly chopped parsley.
Serve the Creamy Sun-Dried Tomato Salmon & Orzo hot, and enjoy!
This recipe combines the richness of creamy sauce with the bold flavors of sun-dried tomatoes and perfectly cooked salmon, making it a delightful and satisfying meal.
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