One Pot Salmon with Lemon Orzo & French Pear Tart

One Pot Salmon with Lemon Orzo

Ingredients

  • 4 salmon fillets

  • 1 tsp salt divided

  • 1 tsp black pepper divided

  • 1 tsp sweet paprika

  • 1 tsp garlic powder

  • 1 tbs olive oil

  • 1 tsp unsalted butter

  • 1 yellow onion finely chopped

  • 5 garlic cloves minced

  • 1 cup dry orzo pasta

  • 1 tsp dried thyme

  • 3 cups low sodium chicken broth

  • 5 ounces baby spinach

  • juice from ½ lemon

  • ½ cup grated Parmesan

  • freshly ground black pepper for serving

  • chili flakes for serving

Instructions

  1. Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

  2. Heat oil and butter over medium high in a large skillet. Add salmon fillets and sear, 4-5 minutes per side. Remove from skillet and set aside.

  3. Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 2 minutes.

  4. Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

  5. Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

  6. Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

  7. Top with freshly ground black pepper and chili flakes. Enjoy!

*In flyer September 15 - 21, 2024
Recipe and photo credit: Serving Dumplings

French Pear Tart

Ingredients

Crust 

  • 1 1/2 cups white  flour 

  • 1/2 teaspoon salt

  • 1 tsp sugar

  • 1/4 cup vegetable oil

  • 1/4 cup mild olive oil 

  • 2 tbs milk or water

  • 1/2 tsp vanilla

Topping 

  • 2 tbs flour

  • 3/4 cups sugar

  • 2 tbs butter, cold

Filling 

  • 3-4 pears large, ripe, cored and sliced (about 1/3-inch thick)–or peaches, sliced with stone removed

Instructions

  1. Preheat the oven to 425. Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking.

  2. Make the crust. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 tsp salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and vanilla. Pour this mixture into the flour mixture and mix gently with a fork. Press the dough into an 11 inch tart pan with your fingers till it covers the bottom and about halfway up the sides. The crust above the “fruit line” tended to brown a lot so not going to the top worked better for me.

  3. Make the crumb topping. Combine the topping ingredients and mix until crumbly.

  4. Assemble your tart. Starting on the outside, arrange the pear slices in concentric circles over the pastry. Sprinkle the crumb topping evenly over the fruit.

  5. Bake for 40 to 50 minutes, until shiny and bubbly and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature.

*In flyer September 15 - 21, 2024
Recipe and photo credit: Art of Natural Living

Annah Kassen