Made by Yarin Danieli

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Ingredients:

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•   4 salmon fillets
•   1 cup shelled pistachios
•   2 tbsp Dijon mustard
•   .33 cup Parmesan cheese
•   1.5 cups dry orzo pasta
•   3 garlic cloves
•   3.5 cups chicken broth
•   .5 cup heavy cream
•   2 tbsp fresh parsley
•   2 tbsp olive oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the pistachio crust: In a shallow bowl, combine the finely chopped pistachios, grated Parmesan, and a pinch of salt and pepper.
3. Coat the salmon: Pat the salmon fillets dry with a paper towel. Brush the top of each fillet with Dijon mustard. Press the pistachio mixture firmly onto the mustard-coated side of each fillet.
4. Roast the salmon: Place the salmon fillets on the prepared baking sheet, crust-side up. Roast for 10–12 minutes, until the salmon is cooked through and the crust is golden and crispy.
5. Toast the orzo: While the salmon roasts, heat olive oil in a large skillet over medium heat. Add the minced garlic and orzo. Toast for about 2 minutes, stirring frequently, until the orzo is fragrant and lightly golden.
6. Cook the orzo: Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, for 10–12 minutes until the orzo is tender and most of the liquid has been absorbed.
7. Finish the orzo: Stir in the heavy cream, lemon zest, lemon juice, and fresh parsley. Season with salt and pepper to taste.
8. Serve: Spoon the creamy lemon orzo onto plates. Top with the pistachio-crusted salmon. Garnish with extra parsley or a lemon wedge if desired. Serve immediately.