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Export 14 ingredients for grocery delivery
Step 1
Pat the salmon fillets dry using a paper towel. Season with smoked paprika, salt, and pepper.
Step 2
Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for about 3-4 minutes, then flip carefully and cook for an additional 2-3 minutes.
Step 3
Carefully remove the salmon fillets from the skillet. Use a paper towel to wipe off excess fat, if needed.
Step 4
Add olive oil and chopped onion to the same skillet. Sauté for about 2-3 minutes or until translucent and soft. Then, add minced garlic and Italian seasoning. Sauté for an additional 30-60 seconds or until fragrant.
Step 5
Add uncooked orzo and toast for 1-2 minutes. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 6-10 minutes or until the orzo is tender and cooked through.
Step 6
Add in heavy cream, chopped roasted red pepper, Parmesan cheese, spinach, and lemon juice. Cook, stirring occasionally, until the spinach wilts.
Step 7
Return the cooked salmon back to the skillet. Let it warm through on medium heat. Garnish with fresh basil and coarsely ground black pepper.
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