Pistachio-encrusted Salmon with Zesty Orzo and Asparagus 

If you’re looking to add a new heart-healthy recipe to your weeknight menu, search no further. This recipe combines nutrient-dense asparagus with Mediterranean flavors and staples including parsley, citrus, orzo and sundried tomatoes. This recipe checks the boxes for heart health by including healthy fats, antioxidants and fiber. 

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For the salmon  

  • 4 5-ounce salmon filets  
  • 1 Tbsp. Dijon mustard 
  • 1 Tbsp. honey  
  • 1 Tbsp. Dijon mustard
  • 1/3 cup panko breadcrumbs  
  • ½ cup pistachios  
  • Salt and pepper to taste  
  • Spray olive oil  


For the Zesty Orzo and Asparagus 

  • 2 Tbsp. olive oil, divided 
  • 1 ½ 1cups orzo pasta (dry) 
  • Salt to taste 
  • 4 cloves garlic, minced 
  • 1 tsp. red pepper flakes or to taste
  • ½ bunch asparagus, cut to 2-inch lengths 
  • ½ lemon, juiced and zested 
  • ½ cup sundried tomatoes, julienne cut 
  • ¼ cup grated parmesan 
  • ½ lemon, juiced and zested 
  • Pepper to taste 
  • ½ cup fresh parsley, chopped
  • ½ lemon, juiced and zested 
  • ¼ cup fresh parsley, chopped 




Pistachio-encrusted Salmon with Zesty Orzo and Asparagus - Serves 4 

For the salmon

1. Preheat the oven to 400 degrees F.  

2. Place the salmon filets on a prepared baking sheet, lightly sprayed with oil.  

3. In a small bowl, combine Dijon mustard and honey and whisk.  

4. Brush the salmon with the mustard-and-honey mixture.

5. 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 them with the breadcrumbs. 

6. Pour over the pistachio mixture over the salmon, pressing down to allow it to stick.  

7. 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. 

For the Zesty Orzo and Asparagus 

1. In a large pot, bring 5-7 cups of water to a boil and season with salt. 

2. In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the orzo and toast, tossing until golden. 

3. Add the toasted 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. 

4. 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 cook until tender. 

5. When the pasta is ready, drain, and add to the saucepan with asparagus. Add lemon juice, sun-dried tomatoes, parmesan, and salt and pepper to taste. Finish with lemon zest and fresh parsley. 



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