One Pan Salmon with Broccoli Cheddar Orzo

Season the salmon fillets generously with salt and black pepper. Heat a drizzle of olive oil in a large skillet over medium heat, then place the salmon in the pan.

Sear for about 4 to 6 minutes on each side, depending on the thickness, until the outside is golden and the inside is just cooked through. Remove the salmon from the pan and set aside.

While the salmon cooks prepare your vegetables. Peel and dice the yellow onion and set aside. Peel and mince the garlic and set aside. Chop the broccoli and peel and chop the carrots.

Drizzle a little more olive oil into the same pan. Add the onion to the pan and cook for 2 to 3 minutes until it begins to soften. Then stir in the garlic and cook for about 1 minute, just until fragrant.

Add both the carrots and broccoli to the pan and season with paprika, Italian seasoning, salt, and pepper. Stir everything together and let the vegetables cook for about 4 minutes until they start to soften.

Pour the orzo into the pan and stir it into the vegetables. Let it toast for about 1 minute, stirring frequently, so some of the orzo gets lightly browned.

Pour in the white wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Once most of the wine has cooked off, add 2 to 2½ cups of chicken broth, depending on how saucy you prefer the final dish.

Bring everything to a boil, then reduce the heat slightly and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Pour in the milk, then add the shredded parmesan and cheddar cheese. Stir well until the sauce is creamy and the cheese has melted into the orzo.

Nestle the salmon fillets back into the pan and let them sit in the warm sauce for a minute or two to heat through. Serve hot, making sure each plate gets a scoop of creamy orzo and a fillet of salmon.