One Pot Broccoli Cheddar Salmon Orzo

Get your prep done before you start cooking. Pat the salmon fillets dry. Season both sides with pepper, paprika, garlic powder and ½ teaspoon salt.
Finely chop the onion and mince the garlic. Cut the broccoli into florets, then roughly chop the florets into small bite-sized pieces.
Heat oil and butter over medium high in a large skillet or pan. Add salmon fillets and cook 3-4 minutes per side. Remove from skillet onto a clean plate.
Add garlic and onion, sauté for 2 minutes until fragrant. Stir in orzo, cayenne pepper, Italian seasoning and the remaining salt. Cook for 1 minute. Deglaze with white wine, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
Add broccoli and chicken broth. Bring to a boil and reduce the heat to medium-low. Cook uncovered while stirring occasionally to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.
In the meantime, shred the cheddar and grate the Parmesan cheese.
Add half-and-half, shredded cheddar and grated Parmesan to the orzo. Stir until completely incorporated. Return salmon to the skillet and simmer over low for 3 more minutes or until the salmon is heated through.
Top with lots of freshly ground black pepper and chili flakes. Serve. Enjoy!