Description
This Creamy Lemon Garlic Orzo with Salmon and Shrimp is a luscious and flavorful seafood dish combining tender salmon fillets and juicy shrimp with a rich, creamy orzo infused with garlic, lemon, and herbs. Perfect for a special dinner, this recipe features a harmonious blend of textures and tangy, savory flavors that satisfy the palate.
Ingredients
Units
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For the Salmon and Marinade
- 2 (4 oz) Salmon Filets
- 2 tbsp Olive Oil
- 1 tbsp Dijon Mustard
- Juice of 1/2 of a Lemon
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt and Pepper
For the Shrimp
- 12 oz Peeled, Deveined and Tail Off Raw Jumbo Shrimp
- 1 tsp Olive Oil
- 1 tsp Lemon Pepper Seasoning
- 1/2 tsp Smoked Paprika
For the Orzo
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1/4 cup Sun Dried Tomatoes in Oil
- 7 Garlic Cloves, Minced
- 1 cup Orzo Pasta
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 2.5 cups Water (or chicken broth instead of bouillon and water)
- 1 tsp Herbs De Provence
- 1/2 cup Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese
- Juice of 1/2 of a Lemon
- 2 tbsp Chopped Fresh Parsley
Instructions
- Prepare the Salmon Marinade: In a small bowl, combine olive oil, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Pour the marinade over the salmon fillets and let them marinate for about 15 minutes to absorb the flavors.
- Season the Shrimp: In another bowl, drizzle the shrimp with olive oil and season them with lemon pepper seasoning and smoked paprika. Set aside to allow the flavors to meld.
- Cook the Salmon: Heat olive oil and butter in a skillet over medium heat. Once hot, place the marinated salmon fillets in the skillet and cook for approximately 4 minutes on each side until they turn golden and develop a crispy exterior. Remove from skillet and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same skillet, add the sun-dried tomatoes and sauté for about 2 minutes. Then add the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Cook the Orzo: Stir in the orzo pasta, Better Than Bouillon roasted chicken base, and water. Add herbs de Provence and season if needed. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for about 10 minutes, or until the orzo becomes tender and most of the liquid is absorbed.
- Finish the Orzo Sauce: Once the orzo is cooked, stir in butter, heavy cream, Parmesan cheese, lemon juice, and chopped fresh parsley. Mix gently until the orzo is creamy and all ingredients are well combined.
- Cook the Shrimp: In a separate skillet, heat butter over medium heat and cook the shrimp for 4 to 5 minutes until they are opaque and cooked through, taking care not to overcook.
- Assemble and Serve: Place the cooked salmon fillets on a serving plate topped with the creamy orzo. Layer the cooked shrimp over the salmon, then garnish with additional chopped fresh parsley for a vibrant finish.
Notes
- Gluten-Free Option: Substitute the orzo pasta with gluten-free pasta or quinoa.
- Dairy-Free Option: Replace heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.
- Protein Variations: For a different take, replace salmon and shrimp with grilled chicken or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 185 mg
