Pistachio-encrusted Salmon with Zesty Orzo and Asparagus
| 1 min read
Serving Amount
Ingredients
4 5-ounce salmon filets
1 tbsp honey
1 tbsp Dijon mustard
1⁄3 cup panko breadcrumbs
1⁄2 cup pistachios
Salt and pepper to taste
Spray olive oil
2 tbsp olive oil, divided
11⁄2 cup orzo pasta (dry)
Salt to taste
4 cloves garlic, minced
1⁄4 tsp red pepper flakes
1⁄2 bunch asparagus, cut to 2-inch lengths
1⁄2 cup sundried tomatoes, julienne cut
1⁄2 lemon, juiced and zested
1⁄2 cup fresh parsley, chopped
Pepper to taste
1⁄4 cup grated parmesan
1⁄2 lemon, juiced and zested
1⁄4 cup fresh parsley, chopped
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
In a small bowl, combine Dijon mustard and honey and whisk.
Step 3
Brush the salmon with the mustard and honey mixture
Step 4
In a food processor, combine panko breadcrumbs, pistachios, and salt and pepper. If you do not have a food processor, finely chop the pistachios and combine with breadcrumbs.
Step 5
Pour over the pistachio mixture over the salmon, pressing down to allow it to stick.
Step 6
Spray with olive oil, then bake for 11-14 minutes, or until desired internal temperature. Thicker salmon filets need to cook toward the longer end of the range.
Step 7
Bring 5-7 cups of water to a boil and season with salt.
Step 8
In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the orzo and toast, tossing until golden.
Step 9
Add the orzo to the boiling water and cook until al dente, according to package instructions, about 7-8 minutes. The saucepan will be used in the next step.
Step 10
In the large saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add garlic and red pepper flakes and cook until golden and fragrant. Turn up to medium heat, and add asparagus and took until tender.
Step 11
When the pasta is ready, drain and add to saucepan with asparagus. Add lemon juice, sundried tomatoes, parmesan, and salt and pepper to taste. Finish with lemon zest and fresh parsley.
