Dinner recipe
A quick pan salmon dinner with lemony orzo, green beans, peas, cream cheese, and dill.
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Ingredients
wide non-stick frying pan, plate, knife, chopping board, zester, wooden spoon
Method
Pat the salmon fillets dry. Trim and halve the green beans, roughly chop the dill, zest and juice the lemon, and crumble the vegetable stock cube into 650ml just-boiled water.
Rub the salmon with 0.5 tablespoon olive oil, half the lemon zest, a pinch of salt, and the black pepper. Heat a wide non-stick frying pan over a medium-high heat, then sear the salmon for 3 minutes on the first side and 2 minutes on the second side until lightly golden. Lift onto a plate; it will finish resting later.
Add the remaining 1 tablespoon olive oil and the orzo to the same pan. Stir for 1 minute so the orzo picks up the salmon pan juices.
Pour in the hot stock, bring to a simmer, and cook for 8 minutes, stirring often. Add the green beans and frozen peas, then cook for 4 to 5 minutes more until the orzo is tender and the beans are bright green.
Reduce the heat to low. Stir in the cream cheese, lemon juice, remaining lemon zest, and half the dill until the orzo looks glossy. Nestle the salmon back on top, cover for 2 minutes, and check the fish flakes easily at the thickest point.
Spoon the lemon orzo into bowls, place a salmon fillet on each portion, and scatter with the remaining dill. Add extra lemon wedges if there is any lemon left.
