Tuscan Salmon with Lemony Orzo

We try and eat salmon once a week and I'm always looking for new ways to make it.  This recipe is a keeper, it's delicious!  The recipe comes from the blog The view from great island.  I halved the recipe and made a few changes, but you can find the original recipe here.  

Ingredients: (2 servings) 

• 1 Tbsp olive oil
• 1 Tbsp butter
• 2 salmon fillet (skin on preferably, searing the skin will add flavor to the dish - can take off after it's cook if you don't like skin) 
• sea salt/ or kosher salt
• smoked paprika
• 1 shallot diced (about 1/4 cup)
• 1 cloves garlic finely minced or put through a press
• 1/4 cup white wine
• 1/2 cup orzo
• 1 Tbsp lemon juice fresh squeezed
• 1 1/2 cups chicken stock
• pinch turmeric
• 3 ounces fresh baby spinach or a few handfuls.
• 1/4 cup sun dried tomatoes sliced thinly
• 1/4 cup Parmesan cheese grated
• fresh cracked black pepper

Instructions

• Preheat the oven 350.
• Season the salmon with salt and a sprinkle of smoked paprika.
  
• Heat the olive oil and butter over medium high heat in a nonstick skillet. Place the salmon in the skillet and sear for an about 3-5 minutes on each side to get a little crust going.  Transfer the salmon to a sheet pan (I like to put it skin side up) and set in a 350 oven to finish cooking while you finish the rest of the dish. Transfer it carefully as it can be delicate.
  
• To the skillet add the minced shallot and sauté for 5 minutes.  Add garlic to the skillet and sauté for a minute.  Add the wine to the pan and stir to let it evaporate down.  Then add the orzo and continue for another minute or so, stirring constantly.
  
• Now add the chicken stock, lemon juice, sun dried tomatoes and pinch of turmeric to the pan. Stir well and bring to a gentle boil. Cook, uncovered, for about 10-15 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir in the spinach until it wilts and then stir in the Parmesan cheese. Taste to adjust seasonings. If you need to adjust the consistency of the sauce you can thicken it with more grated Parmesan, or thin it down with more chicken stock.
  
• To serve, divide orzo on two plates and serve with cooked Salmon.  If you need to check if salmon is done it should registers 145F in the thickest part.
• Tuscan salmon is a cook and serve recipe, in other words, don't plan on making it ahead because the orzo pasta will soak up the sauce as it sits.

Note: 

*I like to have everything prepped and measured before I begin.  Then the recipe comes together in about 30mins!

* Easily double for 4 servings.