Creamy Lemon Orzo with Crispy Salmon | Weeknight Cooking

Finely chop the fresh dill, wash the organic lemon with hot water, finely grate the zest, and squeeze the juice of one half. Peel and finely dice the garlic cloves. Pat the salmon fillet dry, cut into bite-sized pieces, and lightly season both sides with salt and pepper.

Heat 1 tbsp of olive oil in a deep pan or pot. Briefly sauté the diced garlic, then add the uncooked orzo pasta and toast for about 1 minute while stirring until translucent.

Pour in the hot vegetable broth and stir in the cooking cream. Simmer over medium heat for about 8-10 minutes until the orzo pasta is al dente and the liquid has reduced to a creamy consistency. Stir occasionally to prevent sticking.