One-pan lemon parmesan orzo with salmon

Heat olive oil in a 10-inch skillet. Season skinless salmon on both sides with a dusting of granulated garlic, a little granulated onion, salt and pepper; let it sit a few minutes so the spices adhere and do not burn.

Sear the salmon about a minute and a half per side for a good crust without cooking it through; remove.

Finely dice a shallot and some garlic.

Discard the fat and wipe out any burnt spice bits; add a little fresh olive oil and some butter.

Cook the shallots and garlic together a minute and a half to two minutes.

Add the orzo and toast about 30 seconds, turn the heat down, and toast 30 seconds more until nutty.

Add a touch of lemon zest to wake up its oils in the hot fat.

Add the chicken stock, a little heavy cream and a little squeeze of lemon. Bring to a boil, cover and cook about seven minutes; no salt yet because the stock is salty.

Turn down the heat, add grated parm and a handful of thawed frozen peas (a minute in the microwave). Taste for salt.

Nestle the salmon in, cover, return to a gentle simmer and cook about four more minutes until the orzo is cooked and the salmon is cooked through. Finish with more lemon to serve.