Walnut-Crusted Salmon with Lemony Orzo by Heresyourbite

Ingredients

• 2 salmon fillets
• 1 cup california walnuts, toasted and finely chopped
• 0.5 cup panko breadcrumbs
• 0.25 cup parmesan cheese, freshly grated
• 1 tsp dijon mustard
• 0.5 tsp smoked paprika
• 2 tbsp olive oil (for cooking salmon)
• 1 tbsp olive oil (for orzo)
• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• 3 cloves garlic, grated (divided)
• 0.5 cup dry white wine
• 1.5 cup dry orzo pasta
• 2.5 cup chicken broth
• 1 cup frozen peas, thawed
• 0.25 cup mascarpone cheese
• 1 cup parmesan cheese, freshly grated (for orzo)
• 0.5 lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 1 tsp kosher salt (adjust to taste)
• 0.5 tsp black pepper (adjust to taste)

Instructions

1. Toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant; remove, blitz in a processor, and set aside.
2. Combine chopped walnuts, panko, 1/4 cup Parmesan, smoked paprika, and lemon zest in a shallow bowl.
3. Brush salmon fillets with Dijon mustard, season with salt and pepper, and press the flesh side firmly into the walnut mixture to coat.
4. Heat 2 tbsp olive oil in a skillet over medium-high heat; sear salmon crust-side down for 3-4 minutes until golden, then flip and cook 3-4 minutes more until opaque.
5. Remove salmon from the pan and sprinkle with flaky salt; keep warm.
6. In the same pan, melt butter and remaining olive oil over medium heat; sauté shallot for 2 minutes until translucent.
7. Add orzo to the pan, toasting for 2 minutes, then deglaze with white wine, stirring until mostly evaporated.
8. Pour in chicken broth, bring to a simmer, and cook for 8-10 minutes until orzo is al dente and liquid is absorbed.
9. Stir in garlic, mascarpone, 1 cup Parmesan, peas, lemon zest, lemon juice, and fresh dill; fold until creamy and heated through.
10. Serve the salmon atop the creamy orzo.