Creamy Sun-Dried Tomato Salmon & Orzo
Servings 4
Ingredients
- 4 6-oz. skin-on salmon fillets
- Salt
- Pepper
- 3 tablespoons extra-virgin olive oil divided
- 1 large shallot thinly sliced
- 8 oz. orzo about 1 1/4 cups
- 3 cloves garlic finely chopped
- 1/2 cup dry white wine such as Sauvignon Blanc
- 2 cups vegetable broth
- 1 1/2 cups water
- 3/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1/2 teaspoon dried Italian seasoning
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh basil plus more for serving
Instructions
- Season the salmon with salt and pepper. Cook in a skillet until flaky, then set aside.
- In the same skillet, sauté the shallot, garlic, and orzo until golden. Add wine and cook until evaporated.
- Stir in broth, water, tomatoes, and Italian seasoning. Simmer until orzo is tender.
- Remove from heat and stir in cream and basil. Return salmon to skillet and garnish with more basil before serving.