Creamy Garlic Orzo with Salmon

In a small bowl, combine olive oil, Dijon mustard, juice of half a lemon, smoked paprika, and garlic powder to create the marinade.

Pour the marinade over the salmon fillets in a bowl, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper.

In a large pan over medium-high heat, sear the salmon fillets for a few minutes on each side until about 80% cooked through. Remove the salmon from the pan and set aside.

In the same pan, add a bit more olive oil. Sauté the minced garlic and chopped fresh rosemary until fragrant, about 30 seconds.

Add the chicken bouillon cube and the dry orzo pasta to the pan. Stir to toast the orzo in the aromatics for about a minute.

Pour in the water, stir to combine, and bring to a simmer. Cover the pan with a lid and cook for 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.

Uncover the pan and stir in the heavy cream, butter, red pepper flakes, and fresh parsley until a creamy sauce forms.

If using, stir in the shredded cheese until it's melted and incorporated into the sauce.

Nestle the partially cooked salmon fillets back into the creamy orzo. Squeeze the juice of the remaining half lemon over the salmon and orzo.

Cover the pan again and let everything cook together for another 1-2 minutes to finish cooking the salmon and allow the flavors to meld.

Serve immediately, garnished with extra parsley or red pepper flakes if desired.