One Pan Lemon Garlic Salmon Orzo

Instructions:

1. Season salmon fillets with salt, pepper, and garlic powder.
2. Heat olive oil and 1 tbsp of butter in a 12-inch deep skillet over medium-high heat. Place salmon in the pan and sear for 4–5 minutes per side until a mahogany-colored crust forms and the fish is just cooked through. Remove salmon from the pan and set aside on a plate.
3. Reduce heat to medium. Add the remaining butter to the same pan. Sauté the diced shallot for 2 minutes until translucent, then stir in the minced garlic for 30–60 seconds until fragrant.
4. Stir in the dry orzo, tossing it in the garlic butter for 1 minute to lightly toast the grains. Pour in the chicken broth. Bring to a gentle simmer, stirring occasionally to prevent the pasta from sticking. Cook for 8–10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
5. Fold in the Parmesan cheese, lemon zest, lemon juice, and baby spinach. Stir until the spinach has wilted and the sauce is velvety. Taste and adjust salt if needed.
6. Place the seared salmon fillets back on top of the creamy orzo and serve immediately.