Creamy Tuscan Sundried Tomato Salmon with Orzo and Spinach

Pat the 300g raw skinless salmon fillets dry with paper towels and season both sides with a pinch of salt and black pepper.

Mince the 3 raw garlic cloves, thinly slice the 50g sundried tomatoes, and wash the 100g baby spinach and 10g basil leaves.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 3 minutes on each side until golden. Remove the salmon from the skillet and set aside on a plate (it will finish cooking in the sauce later).

Reduce the heat to medium. Add the 3 minced garlic cloves and 50g sliced sundried tomatoes to the same skillet. Sauté for 1 minute, stirring constantly to prevent the garlic from burning.

Add the 120g dry uncooked orzo pasta directly to the skillet. Stir and toast the dry pasta in the pan oils for 1 minute until fragrant.

Pour in the 250ml low-sodium chicken broth. Bring to a simmer, cover, and cook for 8 minutes over medium-low heat, stirring occasionally, until the orzo is nearly tender and has absorbed most of the liquid.

Stir in the 120ml heavy cream, 30g grated Parmesan cheese, and 100g raw baby spinach. Simmer uncovered for 1 to 2 minutes until the spinach is fully wilted and the sauce thickens.

Nestle the seared salmon fillets back into the creamy orzo. Squeeze the juice of 1/2 raw lemon over the dish and scatter the 10g fresh basil leaves on top. Simmer for 1 final minute to warm the salmon through, then serve immediately.