TUSCAN SALMON ORZO SKILLET

Cut the salmon filet into 6-8 ounce portions.  Season them on the tops with the salt and Ciao Bella Italian seasoning.  Gently rub the seasoning into the flesh to adhere.

Drain the oil from the jar of sun-dried tomatoes into a large deep nonstick skillet over medium high heat.  When the oil is hot, add the salmon filets, top-side-down.  Let the filets sear for 3-4 minutes until you begin to see the fish cook through and turn opaque on the bottom edge and they are seared golden brown on top when flipped.  Flip and cook for 2-3 minutes more on the other side until just barely cooked through.  They should be a little translucent in the center and flake easily with a fork.  Remove and tent with foil to keep warm.

To make the orzo, add the onions and garlic to the pan drippings and cook, stirring frequently, over medium high heat for 2 minutes until the onions soften and become fragrant.

Add the raw orzo and Italian seasoning to the pan and cook for 2-3 minutes, stirring with a rubber spatula or wooden spoon, until the orzo begins to turn toasty brown.  Add the wine to the pan and cook until the liquid is mostly absorbed.

Add the stock and cook, stirring occasionally, for 8-10 minutes until the orzo is al dente in texture and most of the moisture is absorbed.  Add the grape tomatoes and cook, stirring for 3 more minutes.

Add the salt, pepper, sun dried tomatoes, and ½ cup of the cream to the pan and continue cooking on low, stirring frequently, for 4-5 minutes until the orzo is coated in the creamy sauce.  Add the parmesan, basil, and spinach leaves to the pan and cook, folding the spinach leaves into the orzo until they are all wilted.  Stir in the remaining ¼ cup of heavy cream.

Add the salmon and any juices that have formed on the plate back to the pan.  Continue to cook for 1-2 minutes lightly tossing some of the sauce onto the filets until they are heated through.

Serve hot garnished with basil leaves and more parmesan on the side for sprinkling.