Creamed Corn Orzo with Salmon

A delightful blend of creamy corn and tender salmon, packed with flavor and essential nutrients.

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Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and pepper, and place them skin-side down on a baking sheet lined with parchment paper. Bake for about 12-15 minutes until the fish flakes easily with a fork.
While the salmon is baking, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the creamed corn and chicken broth to the skillet. Reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
Once the creamed corn sauce has thickened, add the cooked orzo to the skillet. Gently fold in the salmon, breaking it into pieces. Sprinkle in the grated parmesan cheese and stir until everything is well coated.
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with parsley or extra cheese as desired.

For a lighter option, try substituting Greek yogurt for the heavy cream or using grilled tofu instead of salmon.