Ingredients

1 tbsp olive oil

1 tbsp unsalted butter

4 skinless salmon fillets (skin removed)

¼ tsp salt

1 tsp garlic powder

1 tbsp Cajun seasoning

4 garlic cloves (minced)

1 yellow onion (finely chopped)

½ tsp salt

1 tsp black pepper

3 sprigs of thyme (more for serving)

1 cup orzo

3 ears corn

2 ½ cups chicken broth

1 cup grated Parmesan

1 tbsp lemon juice

1 cup heavy cream

Chili flakes for serving (optional)

Instructions

Step 1: Pat the salmon fillets dry with a paper towel. Season both sides with ¼ tsp salt, garlic powder, and Cajun seasoning. Prepare the other ingredients by grating the Parmesan, finely chopping the onion, and mincing the garlic.

Step 2: Shuck the corn, removing husks and silks. Cut each cob in half. Hold a halved ear upright on a cutting board and carefully shave the kernels off with a sharp knife in long strips. Repeat with remaining ears.

Step 3: Heat olive oil and butter in a large nonstick pan over medium-high heat. Add salmon fillets and sear for 3-4 minutes per side until cooked through. Remove salmon and set aside.

Step 4: Reduce heat to medium. Add minced garlic and chopped onion to the pan and cook until soft and fragrant, about 2 minutes. Stir in ½ tsp salt, black pepper, and the leaves from 3 sprigs of thyme.

Step 5: Add orzo and corn kernels to the pan. Toast for 1 minute, stirring frequently.

Step 6: Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring often to prevent sticking, until orzo is almost al dente and most liquid is absorbed, about 10 minutes.

Step 7: Stir in grated Parmesan, then add heavy cream and lemon juice. Simmer for 2 minutes until creamy.

Step 8: Return salmon to the pan and simmer everything together for 2-3 more minutes until salmon is heated through.

Step 9: Serve topped with extra thyme leaves, black pepper, and chili flakes if desired. Enjoy!

Tips & Variations

For more vibrant flavor, use fresh thyme instead of dried and add a squeeze of fresh lemon juice before serving.

Swap chicken broth for vegetable broth to make this dish pescatarian-friendly.

If you prefer less creamy, reduce heavy cream to ½ cup and add a splash of milk instead.

To speed up prep, use frozen corn kernels when fresh ears are not available.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or ditalini work well as substitutes. Adjust cooking times accordingly to ensure the pasta is tender.

How do I know when the salmon is cooked properly?

The salmon should be opaque and flake easily with a fork. Cooking it for 3-4 minutes per side over medium-high heat usually results in a moist, tender fillet.