Marry Me Salmon

Combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 teaspoons of Italian seasoning and 1/2 teaspoon of garlic powder in a small bowl. Coat the salmon fillets with the herb-and-spice mixture on all sides.

Heat oil in a large skillet over medium heat. Once oil is shimmering, add the salmon, skin side down, and cook until the skin is crispy, four to five minutes. Carefully flip the salmon and cook for two to three minutes more until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Remove to a plate and tent with foil to keep warm.

Reduce the heat to medium, and add the butter and shallot. Cook for three to five minutes until shallot is softened, then add the garlic and crushed red pepper flakes. Cook for an additional 30 seconds to a minute until fragrant.

Sprinkle the flour into the pan, stirring to coat the aromatics and soak up the butter. Cook for two to three minutes or until lightly browned. Slowly pour in the chicken broth, whisking continuously to break up any lumps. Bring it to a simmer and add the sun-dried tomatoes along with the remaining salt, pepper and Italian seasoning. Cook until thickened, four to five minutes.

Next, stir the heavy cream, milk, cream cheese, Parmesan, spinach and fresh basil into the sauce. Cook for two to three minutes, until the cream cheese has melted smoothly into the mixture and the sauce has thickened slightly. Stir the cooked orzo (if using) into the sauce and toss to combine.

Return the fish to the skillet and cook until the salmon warms through. Serve on plates garnished with additional fresh basil.