Blackened Cajun Salmon with Creamy Bone Broth Orzo by Munchinwithmaddie

Ingredients

• 2 salmon fillets (6 oz each)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup dry orzo
• 2 cups chicken or beef bone broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup cherry tomatoes, halved
• 2 cups baby spinach
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan (optional, omit for dairy-free)
• Lemon wedges, for serving

Instructions

1. Mix smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper in a small bowl. Pat salmon fillets dry and coat both sides generously with the spice blend.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear salmon skin-side up for 3–4 minutes until a dark crust forms, then flip and cook 2 more minutes. Remove salmon and set aside.
3. Reduce heat to medium. In the same pan, sauté minced garlic for 30 seconds until fragrant.
4. Add dry orzo to the pan and toast for 1 minute, stirring constantly.
5. Pour in bone broth and bring to a simmer. Cook uncovered for 8–10 minutes, stirring frequently, until orzo is nearly tender and most liquid is absorbed.
6. Stir in heavy cream (or coconut cream) and cherry tomatoes. Simmer 2–3 minutes until sauce is creamy and tomatoes begin to soften.
7. Fold in baby spinach and Parmesan (if using), stirring until spinach wilts, about 1 minute.
8. Nestle salmon fillets back into the pan on top of the orzo. Cover and cook on low for 2–3 minutes until salmon is cooked through and flakes easily. Serve with lemon wedges.