Salmon fillet: 85g (3 oz), Orzo pasta (uncooked): 40g (1/4 cup), Asparagus: 75g (8-10 spears, trimmed and cut into 2-inch pieces), Cherry tomatoes: 50g (1/4 cup, halved), Lemon: 30g (1/2 medium, juice and zest), Garlic: 3g (1 clove, minced), Chicken broth (low-sodium): 120ml (1/2 cup), White wine (dry): 30ml (2 tbsp, optional), Olive oil: 5ml (1 tsp), Dill (fresh): 3g (1 tsp, chopped), Parmesan cheese: 10g (1 tbsp, grated), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a skillet over medium heat. 2. Season 85g salmon fillet with a pinch of salt and 1g black pepper. Add to the skillet, skin-side down if it has skin. 3. Cook for 4 minutes, then flip and cook for another 2 minutes. Remove and set aside. 4. In the same skillet, add 3g minced garlic and cook for 30 seconds. 5. Add 40g uncooked orzo and stir to coat with oil. 6. If using, add 30ml white wine and cook until mostly absorbed. 7. Add 120ml chicken broth and bring to a simmer. 8. Cover and cook for 5 minutes. 9. Add 75g asparagus pieces and cook for another 5 minutes until orzo is tender and asparagus is crisp-tender. 10. Add 50g halved cherry tomatoes, juice and zest from 30g lemon, and 3g chopped dill. 11. Flake the salmon into pieces and gently fold into the orzo mixture. 12. Serve topped with 10g grated Parmesan cheese.
