Description
Creamy orzo risotto studded with tomato and marinated artichoke hearts and topped with seasoned flaky salmon.
Ingredients
- 4 teaspoons Olive Oil
- ¼ cups Onion, Diced
- 3 cloves Garlic, Minced
- 1 cup Orzo
- 2 cups Low Sodium Chicken Broth
- 1 whole Tomato, Diced
- 4 ounces, weight Marinated Artichoke Hearts From A Jar, Chopped
- ¼ cups Grated Parmesan Cheese
- 2 whole (8 Oz. Size) Fillets Of Salmon
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Pepper
- 1 teaspoon Italian Seasoning
Preparation
1. In a small saucepan over medium high heat, add half of the olive oil. Add onion and garlic. Saute until softened, about 5 minutes. Add orzo and cook until some of the pieces turn golden brown, about 2 minutes. Add chicken broth and let it simmer until orzo is cooked through, about 15 minutes. Add tomatoes, artichoke hearts and Parmesan cheese. Stir until combined.
2. Meanwhile, combine the seasonings in a bowl then coat the salmon with it. In a large frying pan, add the remaining half of the olive oil. Add salmon with skin side up and cook for 4 minutes. Flip it over and cook for another 4 minutes. Remove salmon from pan.
3. Serve with orzo on the bottom and salmon placed on top. Enjoy!
