Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on
  • 1 tablespoon/15ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup/200g orzo pasta
  • 4 cups/950ml water
  • 1 tablespoon/15ml olive oil
  • 1/4 cup/60ml lemon juice, freshly squeezed
  • 2 tablespoons/30ml olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1/4 cup/20g finely chopped fresh parsley
  • 2 tablespoons/8g finely chopped fresh dill
  • 2 tablespoons/10g grated Parmesan cheese, plus more for serving
  • Lemon wedges, for serving (optional)

Instructions:

  1. Bring salted water to a boil in a saucepan. Add orzo and cook according to package directions until al dente. Drain well.
  2. While orzo cooks, whisk together lemon juice, olive oil, garlic, parsley, dill, Parmesan cheese, salt, and pepper in a bowl.
  3. Immediately toss the cooked orzo with the lemon vinaigrette until well coated. Set aside to allow flavours to meld.
  4. Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides.
  5. Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot skillet. Sear for 5-7 minutes, or until the skin is crispy and golden brown.
  6. Flip salmon fillets and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
  7. Spoon lemon-herb orzo onto plates. Top with seared salmon fillets. Garnish with extra Parmesan cheese and lemon wedges (optional).