1 tablespoon chopped fresh parsley (optional, for garnish)
Salmon
4 salmon filets
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
Lemon wedges (for serving)
Instructions
Melt the butter in a large saucepan over medium heat, add the kale and cook for 2-3 minutes, or until it starts to wilt. Add in the garlic and cook for 1 minute until fragrant.
Next, add the orzo and stir to toast the orzo for 2-3 minutes, stirring frequently, until it starts to turn golden.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 8-10 minutes, or until the orzo is tender and most of the broth is absorbed.
Stir in 6 oz of the Artichoke & Jalapeño Dip & Spread and heavy cream. Cook for another 2-3 minutes over low heat, stirring frequently, until the dip is fully incorporated and the sauce is creamy.
Add the Parmesan cheese, salt, and pepper, and stir until the cheese is melted. If the orzo is too thick, you can add a bit more cream or broth to reach your desired consistency.
Remove the pan from the heat.
Salmon
Pat the salmon dry with paper towels and season with olive oil, salt, pepper, garlic powder, and paprika.
Preheat your grill or grill pan to medium-high heat (about 400°F).
Place the salmon on the grill and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
Serve the dish with a filet of salmon on top of the orzo and garnish with a dollop of the remaining Artichoke & Jalapeño Dip & Spread and some chopped parsley.
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