Kale and Artichoke Salmon Orzo #orzo #salmondinner #salmonrecipes #easydinners #athomecooking

Creamy Salmon, Kale & Artichoke Orzo

Ingredients

Salmon
• 3–4 skinless salmon fillets (about 4 oz each)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Olive oil

Kale & Artichoke Orzo
• 1 cup dry orzo
• 2 cups frozen or canned artichoke quarters
• 2 packed cups kale, chopped
• 1/2 yellow onion, diced
• 1 cup full-fat coconut milk
• 1 1/2 cups homemade chicken stock
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp lemon zest
• 1 tsp Dijon mustard
• 2 garlic cloves, crushed
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• Fresh parsley, for garnish
• Optional: chili oil for drizzling

Instructions
1. Pat the salmon dry and season both sides with garlic powder, paprika, salt, and pepper.
2. Heat a large sauté pan over medium heat with a drizzle of olive oil. Sear the salmon for 3–4 minutes per side until golden brown. Remove from the pan and set aside.
3. In the same pan, melt the butter. Add the diced onion and artichokes and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
4. Stir in the garlic, lemon zest, Dijon mustard, salt, pepper, red pepper flakes, and dry orzo. Toast everything together for 2–3 minutes to build flavor.
5. Pour in the homemade chicken stock and coconut milk, stirring well to combine. Bring to a gentle simmer, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
6. Add the chopped kale and Parmesan cheese, stirring until the kale begins to wilt and the sauce turns creamy. Taste and adjust seasoning if needed.
7. Nestle the salmon fillets back into the orzo. Cover and cook for another 5–7 minutes, or until the salmon is fully cooked and the orzo is tender.
8. Finish with fresh parsley, extra Parmesan, and a drizzle of chili oil if desired. Serve warm.

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