Name: Creamy Sun-Dried Tomato Salmon & Orzo
Prep time: 10 min
Total time: 40 min
Yield: 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)

Ingredients

Scale

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.