Roast the Green Beans
1. Preheat oven to 425°F. Toss the green beans with olive oil, salt, and pepper. Spread on a sheet pan and roast for 15–18 minutes, tossing halfway through, until tender and lightly browned.
Season & Cook the Salmon
2. Pat the salmon dry and season evenly with Cajun seasoning.
3. Choose your preferred cooking method:
Pan-Sear: Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for approximately 3–4 minutes per side, depending on thickness, until cooked to your preferred doneness. Transfer to a plate and set aside.
Bake: Preheat oven to 400°F. Place the seasoned salmon on a parchment-lined baking sheet and lightly drizzle or brush with olive oil. Bake for approximately 12–14 minutes, depending on the thickness of the fillets, until cooked to your preferred doneness.
Make the Orzo
4. Reduce the skillet to medium heat. Add butter and shallot and sauté for 2–3 minutes. Add garlic and cook for another 30 seconds. Stir in the dry orzo and toast for about 1 minute.
5. Pour in the chicken broth and add 1–2 teaspoons Cajun seasoning. Bring to a gentle simmer and cook for 8–10 minutes, stirring frequently, until the orzo is tender. Add another splash of broth if needed.
Finish the Orzo
6. Reduce heat to low. Stir in the heavy cream, Parmesan, and spinach. Cook for another 1–2 minutes, until the spinach is wilted and the orzo is creamy. Stir in the lemon juice and zest. Season to taste with salt, pepper, and additional Cajun seasoning if needed.
Serve
7. Divide the creamy orzo between plates and top with the Cajun salmon. Serve with the roasted green beans and fresh lemon on the side.
