Lemon Orzo Salmon Pan (Print Version)

Tender salmon and creamy orzo meet kale, peas, and fresh lemon. A 35-minute, one-pan dinner that's big on flavor.

# Ingredients:

→ Fish & Spices

01 - 4 fillets of salmon
02 - 1 tsp paprika powder
03 - 1 tbsp olive oil
04 - A touch of dry parsley (1 tsp)
05 - Half a tsp garlic powder
06 - A pinch of smoked paprika (¼ tsp)
07 - Dash of salt and pepper

→ Orzo Mix

08 - A cup of dry orzo
09 - 1 cup full-fat coconut cream (or milk)
10 - Two handfuls of shredded kale (2 cups)
11 - 1 cup of frozen tiny peas
12 - 2 cups water or veggie broth with low salt
13 - 1 tbsp butter, plant-based or dairy

→ Flavor Boosters

14 - The zest of 1 lemon (1 tbsp)
15 - 2 minced shallots
16 - Juice of half a lemon
17 - Two crushed garlic cloves
18 - ¼ tsp of chili flakes
19 - Half a tsp black pepper
20 - A tiny sprinkle of salt (½ tsp or more)
21 - Fresh parsley leaves to sprinkle on top

# Steps:

01 - Mix up the seasonings and coat the salmon fillets completely
02 - In a big pan, warm olive oil, then cook salmon until crispy on both sides (3-4 minutes per side). Set aside
03 - Using the same pan, toss in garlic and shallots with butter. Stir for 2 minutes as they soften. Add orzo and spice mix
04 - Pour in broth, coconut milk, kale, and peas. Cover it, and cook on low heat (about 10-12 minutes). Give it a stir here and there
05 - Drizzle lemon juice over. Put salmon back into the pan, cover for 5-6 minutes. Top off with parsley for color

# Helpful Notes:

01 - Feel free to use regular or plant-based butter
02 - Don't forget to stir the pasta! It sticks easily

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