One Pan Creamy Boursin Salmon Orzo
One-pan orzo with salmon that simmers in chicken broth and a Boursin cheese, with spinach, a pinch of chili and a squeeze of lemon. A creamy dinner for two!
Servings: 2
Calories: 1024kcal
Ingredients
- ½ tablespoon olive oil
- 2 salmon fillets
- Salt and black pepper to taste
- 1 yellow onion diced
- 3 garlic cloves finely chopped
- 7 oz orzo 200g
- 5.3 oz (1 package) Boursin Garlic & Fine Herbs cheese 150g
- 3 cups (generous cups) chicken broth 800ml
- ½ teaspoon red pepper flakes
- 5 oz baby spinach 150g
- 1 tablespoon chopped fresh parsley 5g
- 2 lemon wedges
Instructions
- Place a deep skillet that has a matching lid over medium heat and add the olive oil. Season the salmon with salt and pepper.
- Once the oil is hot, add the salmon skin side down and cook for 4 minutes. Flip and cook for 3 minutes more, then remove and set aside. It won’t be cooked through yet; it finishes cooking at the end.
- In the same pan, add the onion and garlic. Fry for 5 minutes, stirring frequently, until softened and aromatic. Season with salt and pepper.
- Add the orzo and stir. Add the Boursin, chicken broth and red pepper flakes, and break down the Boursin with your spoon until it’s well combined with the broth.
- Bring to a boil, then reduce to a bubbling simmer for 8 minutes. Stir frequently so the orzo doesn’t stick to the base of the pan.
- Add the spinach and stir until gently wilted. Taste and season according to your preferences! Place the salmon fillets on top of the orzo, cover with the lid and simmer for 3 to 5 minutes, until the salmon flakes easily.NOTES: 1. We want the orzo in the liquid to be super saucy. So if the orzo is beginning to stick to the base of the pan, add a splash more chicken stock.2. If the sauce is way too liquidy, remove the lid after 2-3 minutes when cooking the salmon and leave the sauce to reduce slightly.
- Remove the lid and divide between two bowls. Top with chopped parsley and a squeeze of lemon. Enjoy, my friends!
Notes
- Garlic & Fine Herbs Boursin is the classic choice. Boursin’s dairy-free Garlic & Herbs spread works if you need to avoid dairy.
- Low-sodium broth makes the salt easier to control. Vegetable broth makes the dish pescatarian.
- For skin-on salmon, keep the skin underneath when you return the fillets to the pan. It softens under the lid.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water, because the orzo thickens as it sits. This dish isn’t suitable for freezing.
Nutrition
Calories: 1024kcal | Carbohydrates: 89g | Protein: 57g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 178mg | Sodium: 1922mg | Potassium: 1646mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7651IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 5mg