Salmon and Asparagus Orzo
Tuesday, April 16, 2013
Carrie in Dinner, Fish, Pasta, Salmon, Seafood

Salmon & Asparagus Orzo 2

Spring is here, which means Asparagus is running rampant at the farmers market! And the salmon...we just eat a whole lot of that around here. Combine both of those with orzo and a light creamy sauce and we're in business!

The creamy sauce added the deliciousness that creamy sauce always does, but was also light enough to be refreshing for spring. In an effort to reduce carbs, I had a pretty high ratio of fish and veggies to pasta. 

Mr. KMW gave this a 10 out of 10 and is looking forward to this spring pasta being added to our dinner rotation! 

Ingredients
8 oz. uncooked orzo
2 tablespoons olive oil
2 salmon filets (approx 3/4 lb each)
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon cayenne, divided
3 garlic cloves, minced
1 bunch of asparagus, cleaned and cut into 1" pieces
1 lemon
2 teaspoons dried dill weed
3/4 cup low fat milk
2 tablespoons flour
1/4 cup parmesan cheese, grated

Directions
Cook orzo according to package directions.

Heat oil over medium high heat in large stovetop pan. 

Season salmon with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cayenne. Place samon heated olive oil. Add garlic and asparagus to pan (placing around the salmon).  Squeeze lemon over asparagus and salmon. Cover pan and cook for 5 minutes.

Flip salmon over and stir around asparagus. Season with remaining 1/2 teaspoon of salt, black pepper and cayenne, and 2 teaspoons of dill weed. Cook for an additional 4 to 5 minutes, or until salmon is just cooked through.

Remove salmon and asparagus. Break salmon into bite size pieces and cover to keep warm.

Add milk to pan, bring to simmer and whisk in flour. Once flour is whisked in, stir in parmesan cheese until it melts. Let simmer until sauce is desired consistency. If its too thin, let it simmer. If it's too thick, Add a little more milk. 

Remove sauce from heat, stir in orzo, salmon and asparagus (along with any juices). Taste to see if additional seasoning is needed. I added a little salt and pepper. 

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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