Ingredients:

0.5x

1x

2x

4x

For Salmon

•   1-1 1/4 Salmon Salmon (skin removed and cut into large chunks)
•   1 Garlic Powder
•   Onion Powder
•   Smoked Paprika
•   Kosher Salt
•   Black Pepper
•   Olive oil

For the Orzo

•   1 1/2 Cups Dry Orzo
•   1 3/4 Cups Low Sodium Chicken Broth
•   1/2 Cup Heavy Cream
•   1 Boursin Garlic & Fine Herbs Cheese
•   1 Shallot (Finely Diced)
•   4 Garlic Cloves (Minced)
•   1 Cup Cherry Tomatoes (Halved)
•   2 Cups Tusan Kale  (Stems Removed and Chopped)
•   1/2 Cup Freshly Grated Parmesan Cheese
•   Zest of 1/2 Lemon
•   1 Tbsp Fresh Lemon Juice
•   Fresh Parsley  (For Garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Preheat the oven. Preheat your oven to 400°F.
2. Season the salmon. Pat the salmon dry and cut into large chunks. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle with olive oil and toss until evenly coated.
3. Prepare the orzo. In a large oven-safe skillet or baking dish, combine the dry orzo, chicken broth, heavy cream, diced shallot, minced garlic, and cherry tomatoes. Stir until evenly combined.
4. Add the Boursin and salmon. Place the whole round of Boursin Garlic & Fine Herbs cheese in the center of the pan. Arrange the seasoned salmon pieces around the cheese.
5. Bake. Cover tightly with aluminum foil and bake for 18–22 minutes. Check the salmon and orzo. If the salmon has reached an internal temperature of 145°F, remove it and set aside while the orzo finishes cooking.
6. Add the kale. Stir the chopped kale into the orzo. Cover and return to the oven for another 5–10 minutes, or until the orzo is tender and the kale has softened. If the orzo needs more liquid, add warm chicken broth ¼ cup at a time.
7. Make it creamy. Once the orzo is tender, stir the softened Boursin into the pasta until a rich, creamy sauce forms. Add the freshly grated Parmesan and stir until incorporated.
8. Finish with lemon. Stir in the lemon zest and fresh lemon juice to brighten the flavors.
9. Serve. Arrange the salmon over the creamy orzo and garnish with fresh parsley, additional Parmesan, and freshly cracked black pepper. Serve immediately and enjoy!

Recipe Notes

• Don’t overcook the salmon: Remove the salmon once it reaches 145°F while the orzo finishes cooking.
• Use freshly grated Parmesan: It melts more smoothly into the sauce than pre-shredded cheese.
• Let it rest: Allow the finished orzo to sit for 3–5 minutes before serving. The sauce will naturally thicken as it cools.
• Adjust the lemon: Start with 1 tablespoon of lemon juice and add more to taste.