Zesty lemon, fresh dill, tender orzo, and succulent salmon create a vibrant, satisfying meal for any night.
# The Ingredients You'll Need:
→ Fish & Protein
01 - 4 salmon fillets, skinless (approximately 5.3 ounces each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Pasta
05 - 1 1/4 cups orzo pasta (approximately 8.8 ounces)
→ Vegetables & Aromatics
06 - 2 tablespoons unsalted butter
07 - 2 garlic cloves, minced
08 - 1 small shallot, finely chopped
09 - 1 cup frozen peas, thawed (approximately 5.3 ounces)
10 - Zest of 1 lemon
11 - Juice of 1 lemon
12 - 3 tablespoons fresh dill, chopped
13 - 2 tablespoons fresh parsley, chopped
→ Liquids
14 - 2 cups low-sodium chicken or vegetable broth
15 - 1/2 cup dry white wine (optional)
16 - 1/4 cup heavy cream
→ Garnish
17 - Lemon slices, for serving
18 - Extra dill and parsley, for garnish
# Step-by-Step Instructions:
01 - Set oven temperature to 400°F (200°C).
02 - Pat salmon fillets dry with paper towels. Lightly season both sides with salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Place salmon fillets flesh side down and cook for 2 to 3 minutes until golden brown. Flip fillets, then transfer skillet to the oven.
04 - Bake salmon in the oven for 7 to 9 minutes, or until just cooked through. Remove salmon from oven and keep covered.
05 - Bring a large saucepan of salted water to a boil. Add orzo pasta and cook for 7 to 8 minutes until al dente. Drain and set aside.
06 - In the same saucepan, melt unsalted butter over medium heat. Add chopped shallot and minced garlic; sauté for 2 minutes until translucent and fragrant.
07 - Add cooked orzo, thawed peas, lemon zest, and broth to the saucepan. Stir in white wine if using, and simmer for 2 to 3 minutes to infuse flavors.
08 - Stir in heavy cream, lemon juice, chopped dill, and parsley. Season with additional salt and pepper to taste. Remove saucepan from the heat.
09 - Plate the orzo mixture onto serving dishes. Top each portion with a salmon fillet. Garnish with lemon slices, extra dill, and parsley. Serve immediately while warm.
