• Please note, the flavor of alfredo is garlic and pepper. Should you want different flavors, consider adding red pepper flakes or cajun seasoning in addition to the called for spices.

Make the salmon

• Sprinkle the bottom of a large nonstick skillet with half of the ½ teaspoon Salt and ½ teaspoon pepper. Place the 2 salmon filets (skin side down if they have skin) on the pan. Place the cold skillet on the stove and bring to medium heat.

  This process renders the natural fat from the salmon.
• Use the remaining salt and pepper to season the top of the salmon. Once the salmon has cooked half way flip it and continue to cook. The sides of the salmon will become light pink as it cooks through. It should take 2-minutes per side once the pan comes to heat.

  Once the salmon reaches an internal temperature of 145 degrees, remove the salmon. Cover the salmon with foil and set aside.

Make the orzo

• Keeping the skillet on medium heat, melt the 2 tablespoon Butter. Then saute the 2 cloves garlic until fragrant. Finally, add the 1.5 cups orzo and saute for 1-2 minutes.
• Slowly pour the 2.5 cups chicken bone broth into the skillet and stir. Bring the mixture to a low boil and then keep it at a simmer. Continue to cook, stiring occasionally until the orzo has absorbed all the liquid.
• While the orzo cooks, combine the ⅔ cup parmesan and 1 egg in a small bowl. Set aside.
• Once the orzo is done, remove the pan from heat and add the parmesan and egg mixture. Stir this in until nice and creamy. It's super important to remove from heat so the egg won't scramble. Then stir in the ¼ cup heavy cream. And finally, stir in the ¾ cup greek yogurt.

Combine

• Taste and adjust with salt and pepper to taste as needed. Return the salmon to the pan and enjoy together!