Step 1

Season the salmon with sea salt and a sprinkle of smoked paprika.

Step 2

Heat the olive oil and butter over medium high heat in a nonstick skillet. Place the salmon in the skillet and sear for a about 3 minutes on each side. I usually lower the heat so nothing burns. Remove the salmon to a plate and set aside. Transfer it carefully as it is not fully cooked and will be delicate.

Step 3

Add the minced shallot and garlic to the pan and sauté for a minute or two, stirring constantly. Add the wine to the pan and stir to let it evaporate a bit. Then add the orzo and continue for another minute or so, stirring constantly.

Step 4

Now add the chicken stock, lemon juice, sun dried tomatoes and pinch of turmeric to the pan. Stir well and bring to a gentle boil. Cook, uncovered, for about 6-8 minutes, or until the orzo is almost tender and has absorbed much of the liquid. The sauce should be beginning to thicken. Stir in the spinach until it wilts and then stir in the Parmesan cheese. Taste to adjust seasonings. If you need to adjust the consistency of the sauce you can thicken it with more grated Parmesan, or thin it down with more chicken stock.

Step 5

Carefully place the par-cooked salmon fillets back into the pan and nestle them into the orzo (but don't cover them.) Continue to simmer gently until the salmon is cooked through, or registers 145F in the thickest part.

Step 6

Tuscan salmon is a cook and serve recipe, in other words, don't plan on making it ahead because the orzo pasta will soak up the sauce as it sits.