Pan Seared Dill Salmon with Lemon Orzo

My favorite combination! The crispy outside of the buttery salmon, freshness from the dill and sweet citrus from the lemon just brightens this dish right up. We eat a lot of fish and I love changing up the combinations of flavors, to see what brings out the best of the fish. For salmon this is it!

Ingredients

• 1 lb. wild salmon filet, boneless and skinless
• 2 tbsp. extra virgin olive oil
• 1 ½ cups orzo
• 1 cup red pepper, cored, seeded and small dice
• 1 garlic clove, minced
• 2 large lemons, juice and zest
• ½ cup fresh dill, minced
• Salt and black pepper

Directions

Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil. Add a squeeze of lemon juice to the boiling water, Cook the orzo just until al-dente or 7-9 minutes. Set aside, and keep warm. Meanwhile in a non-stick fry pan heat up 1 tbsp. of olive oil to medium high heat. Season the salmon with salt, pepper and dill on both sides. When the pan is hot place the salmon skin side down and let cook for about 5-7 minutes depending on thickness of fish. When you notice it getting a golden crust, gently flip it over and finish the cooking in the oven for 6-7 minutes depending on how well you want your salmon done.

In a separate sauté pan with a little oil, over medium heat start cooking the red pepper and garlic just until tender. Season the peppers with salt and pepper. Add cooked peppers, dill, and lemon zest to the orzo. Top the orzo with the salmon, garnish with sliced lemon and a fresh dill sprig! Serve immediately.