Tuscan Style Sun Dried Tomato Salmon With Orzo

What You’ll Need

Salmon

• 1-1.5 lb. wild caught salmon fillets

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• 1 tbsp olive oil

• 1 tbsp butter

Orzo Base

• 1 cup dry orzo

• 2 cups water or chicken broth (for more pronounced flavor)

• pinch salt

• drizzle olive oil

Tuscan Cream Sauce

• 3 cloves garlic, minced

• ½ cup cherry tomatoes, halved

• ¼ cup sun-dried tomatoes, chopped

• ¼ cup chicken broth

• ¼ cup vegetable broth

• ¼ cup dry white wine

• ½ cup heavy cream

• ½ cup whole milk

• ½ tsp Italian seasoning

• salt and black pepper to taste

Finish & Garnish

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh chives, chopped

• ¼ cup freshly grated parmesan cheese

 

Let’s Cook

1. Cook the Orzo

Bring water or broth to a boil in a small pot. Add orzo and a pinch of salt. Cook 8–10 minutes until tender. Drain if needed and toss with a small drizzle of olive oil to prevent sticking. Set aside.

2. Sear the Salmon

Pat salmon dry and season with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet over medium-high heat. Place salmon in the pan and cook 3–4 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.

3. Build the Tuscan Sauce

In the same skillet reduce heat to medium.

Add garlic and cook 30 seconds until fragrant.

Add:

• cherry tomatoes

• sun-dried tomatoes

Cook 2–3 minutes until the tomatoes soften.

4. Deglaze & Make the Cream Sauce

Pour in:

• white wine

• chicken broth

• vegetable broth

Simmer 2–3 minutes to reduce slightly. Stir in heavy cream and milk and add Italian seasoning.

Let the sauce simmer 3–4 minutes until slightly thickened.

5. Finish the Salmon

Return the salmon to the pan and spoon the sauce over the top. Simmer 2–3 minutes until the salmon is fully cooked and the sauce is silky. Stir in basil and chives.

6. Plate the Dish

Spoon the warm orzo onto plates. Place the salmon on top and generously spoon the Tuscan cream sauce over the fish. Finish with fresh grated parmesan, extra herbs, and cracked black pepper.