# Components:
→ Fish & Protein
01 - 4 salmon fillets (approximately 5 oz each), skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Pasta
04 - 1 1/4 cups orzo pasta
→ Vegetables & Aromatics
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - 1 cup frozen peas, thawed
09 - Zest of 1 lemon
10 - Juice of 1 lemon
11 - 3 tablespoons fresh dill, chopped
12 - 2 tablespoons fresh parsley, chopped
→ Liquids
13 - 2 cups low-sodium chicken or vegetable broth
14 - 1/2 cup dry white wine
15 - 1/4 cup heavy cream
→ Garnish
16 - Lemon slices, for serving
17 - Extra dill and parsley, for garnish
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the salmon fillets dry with paper towels. Season both sides generously 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 sear for 2-3 minutes until golden brown crust forms.
04 - Flip salmon fillets and transfer skillet to preheated oven. Bake for 7-9 minutes until salmon is just cooked through and flakes easily. Remove from oven, cover loosely with foil, and set aside.
05 - While salmon bakes, bring a large saucepan of salted water to boil. Cook orzo for 7-8 minutes until al dente. Drain thoroughly and set aside.
06 - In the same saucepan, melt butter over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant and translucent.
07 - Add cooked orzo, peas, and lemon zest to the saucepan. Pour in broth and white wine. Simmer for 2-3 minutes, stirring occasionally, until flavors meld and liquid partially absorbs.
08 - Stir in heavy cream, lemon juice, chopped dill, and parsley. Season with additional salt and pepper to taste. Remove from heat immediately.
09 - Divide orzo mixture among four serving plates. Top each portion with a salmon fillet. Garnish with lemon slices and additional fresh herbs. Serve immediately.
