This week, I'm presenting a fun menu idea that includes an all in one dish that gives you main course and sides in one pan, a fancy sip to have with it, and a fun dessert that will bring out the kid in you all while giving it a bit of flare. What's more, nothing takes terribly long to make so you can feel pampered without spending most of the day in the kitchen. And, of course, you can always pick and choose what you'd like to make and leave the rest for another time. Ready? Let's begin with the main event!
This one pan meal begins on the stove and ends in the oven and will net you a couple generous salmon fillets and oodles of creamy, spicy, citrusy orzo with garlicky asparagus throughout. I list it as making 2-4 servings because I usually make it for dinner for my husband and me and then we have some of the leftover orzo and asparagus again for lunch the next day. So it makes 4 meals for us … just not all at the same time!
If you don't have fresh dill but do have other fresh herbs you'd like to use, feel free. I like the dill because it pairs so beautifully with the mustard and lemon flavors in the dish. Beyond that, I am generally drowning in fresh dill this time of the year, so it's a great way to enjoy some of it in a creamy dish that hits a lot of my comfort food buttons. But again, make it yours and enjoy!
Spicy Lemon Orzo with Asparagus and Salmon
- 1 tablespoon grainy mustard
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- 3 tablespoons extra-virgin olive oil, divided
- 2 (6-ounce) skin-on salmon fillets
- 1 tablespoon finely chopped garlic
- ½ teaspoon crushed red pepper
- 1 cup uncooked orzo
- 2 cups chicken broth
- 12 ounces fresh asparagus, trimmed and cut into 2- to 3-inch pieces
- ⅓ cup heavy whipping cream
- 1 teaspoon lemon zest
- 3 tablespoons fresh juice
- 2 tablespoons finely chopped fresh dill
Preheat the oven to 400°F. Stir together the mustard, pepper, salt, smoked paprika, and 1 tablespoon of the oil in a small bowl. Rub the mustard mixture all over the top and sides of the salmon.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high until it is shimmering. Add the salmon - skin sides down - and cook, undisturbed, until the skin begins to crisp and release easily from skillet, 3 to 4 minutes. Carefully flip the salmon; cook until golden brown, 1 to 2 minutes (salmon will not be fully cooked through). Transfer the salmon to a plate and set aside.
Reduce the heat to medium, and the add remaining 1 tablespoon of oil to the skillet. Add the garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the orzo to skillet; cook, stirring constantly, until lightly toasted, about 2 minutes. Stir in the broth; bring the mixture to a simmer over medium-high, stirring often. Reduce the heat to medium-low; cover and cook until the orzo is partially tender and the broth is mostly absorbed, about 5 minutes, stirring once or twice.
Stir in the asparagus, heavy cream, and lemon zest and juice. Bring the mixture to a simmer over medium heat; remove from the heat. Arrange the seared salmon fillets, skin sides down, over the orzo mixture.
Transfer the skillet to the preheated oven, and bake until the salmon is just cooked through and flakes easily using a fork, the asparagus is tender-crisp, and the orzo is tender and creamy, 9 to 10 minutes. Sprinkle the top of the fish and pasta with dill and serve immediately.
- Yields: 2-4 servings
- Preparation Time: 30 minutes