Best Lemon Orzo Skillet Salmon A Winter Warmer

Instructions:

1. Pat salmon fillets dry with paper towels. Season with salt, pepper, and lemon juice.
2. Heat olive oil in the skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden.
4. Pour in white wine (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until orzo is al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.
5. Stir in heavy cream (or crème fraîche), Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. While orzo is simmering, heat the remaining olive oil in a separate skillet over medium-high heat. Sear salmon fillets, skin-side down (if using skin-on), for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Alternatively: place the skillet into a preheated oven at 375F for 5-10 mins.
7. Nestle the seared salmon fillets into the lemon orzo in the skillet. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.