Creamy Lemon Dill Orzo with Alaska Sockeye Salmon
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 (5-6 ounce) servings
Ingredients
For the salmon
- 2 tablespoon avocado or olive oil
- 4 filets wild Alaska sockeye salmon (5-6 ounces each)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt + pepper
For the Orzo
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup dry orzo
- 1 bunch asparagus, ends trimmed & chopped into large pieces
- zest + juice from 1 small lemon
- salt + pepper to taste
- 2 cups veggie (or chicken) broth
- 3 large handfuls spinach
- 1/2 cup full-fat canned coconut milk (feel free to sub heavy cream if not dairy free)
- 1/2 tablespoon arrowroot starch (or cornstarch) + 1/2 tbsp water
- 1 tablespoon fresh chopped dill + more to top
Preparation
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Step 1 Cook Salmon
Pat wild Alaska salmon fillets dry. Sprinkle seasonings over the salmon & pat them in so that they stick. Bring a large pan to medium high heat. Add oil to pan. Once hot, add salmon skin-side up & cook for 2 mins. Flip & cook for 5 more minutes or until almost fully cooked through. Set aside.
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Step 2 Make Sauce and Serve
Reduce heat to medium. Then add onion & sauté for a few minutes, stirring occasionally. Add garlic, orzo & asparagus. Stir & cook until the orzo is toasted, about 3 minutes. Add broth, lemon juice + zest, salt & pepper. Increase heat to high & bring to a boil. Once boiling, reduce heat to a simmer & cook for 10 minutes until asparagus is tender and orzo is al-dente. Add in coconut milk, dill & spinach. Stir. Top with salmon fillets. Let the spinach wilt down & the salmon finish cooking. Enjoy!
