Step 1

In a small bowl, combine olive oil, dijon mustard, lemon juice, smoked paprika, and garlic powder. Mix well.

Step 2

Pour the marinade over your salmon portions and season with salt and pepper. Set aside to marinate for at least 10 minutes.

Step 3

Heat a large pan over medium-high heat and add a bit of olive oil.

Step 4

Place the marinated salmon in the pan and cook until it’s about 80% cooked through, about 3-4 minutes per side. Remove the salmon from the pan and set aside.

Step 5

In the same pan, add 2 tbsp olive oil.

Step 6

Sauté the minced garlic and chopped fresh rosemary for about 1 minute, until fragrant.

Step 7

Add the orzo to the pan and stir to coat in the garlic and rosemary.

Step 8

Add the chicken bouillon cube and pour in the water. Stir to dissolve the bouillon and bring to a simmer.

Step 9

Cover the pan with a lid and cook for 8-10 minutes, or until the orzo absorbs most of the liquid and is al dente.

Step 10

Once the orzo is cooked, stir in the heavy cream, butter, red pepper flakes, and fresh parsley. Add extra water if a more saucy consistency is desired. If you’re adding cheese, stir in the shredded Gouda and Parmesan (or Pecorino Romano) at this point and adjust salt & pepper to taste.

Step 11

Place the cooked salmon portions back on top of the orzo.

Step 12

Squeeze half a lemon over the top of the salmon and orzo.

Step 13

Cover the pan again and let everything cook on medium heat for another 1-2 minutes, allowing the salmon to finish cooking.

Step 14

Serve immediately once finished cooking to maintain creamy texture. Plate the orzo with salmon and garnish with additional fresh parsley and lemon, if desired.