Spicy Creamy Tuscan Salmon Recipe with Orzo

How to make it

1. Pat salmon dry. Combine the salmon seasonings in a small bowl and sprinkle over the top of each salmon filet. Pat down with your hands or use a spoon to ensure the seasoning sticks to the salmon. Transfer the filets to a tray lined with parchment paper, then drizzle the olive oil over the top of each filet. Air fry at 400 degrees Fahrenheit for 8 minutes.
2. Add the butter to a large pot over medium-high heat. Melt the butter, then add the diced shallots and sauté for 3-4 minutes before adding the Lee Kum Kee Minced Garlic. Cook the Lee Kum Kee Minced Garlic over medium heat for two minutes before adding the sun-dried tomatoes, lemon juice and Dijon mustard. 
3. Stir to combine the ingredients, then add the orzo. Toast the orzo to infuse the flavors for 2 minutes. Then, stir in the vegetable broth. Bring to a simmer and continue to cook for 7-10 minutes over medium-low heat, uncovered. Stir every few minutes to keep the orzo from burning.
4. Add the heavy cream and continue to stir until all the heavy cream is nearly absorbed. Then, reduce the heat to low. Stir in the spinach and parmesan. Once the spinach has wilted and the cheese has melted, add the salmon filets. Allow to cook on low heat for 2 minutes, before removing from heat. 
5. Top orzo with the salmon filets and drizzle with Lee Kum Kee Chili Crisp Oil and garnish with basil leaves. Enjoy!