Creamy Dill Salmon with Cucumber Lemon Orzo
Herb-Crusted Salmon with Zesty Cucumber Orzo in Creamy Dill Sauce
Ingredients:
4 salmon fillets (6 oz each)
3 tablespoons fresh dill, chopped, divided
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 lemon, zested and juiced, divided
Salt and black pepper to taste
1 cup Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon honey
1½ cups orzo pasta
1 English cucumber, diced
½ red onion, finely diced
¼ cup fresh parsley, chopped
1 cup cherry tomatoes, halved
⅓ cup crumbled feta cheese (optional)
2 tablespoons capers, drained (optional)
Lemon wedges for serving
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix 1 tablespoon olive oil, half of the minced garlic, 1 tablespoon dill, half the lemon zest, salt, and pepper.
Place salmon fillets on the prepared baking sheet and brush with the dill-lemon mixture.
Bake for 12-15 minutes or until salmon is cooked through and flakes easily with a fork.
While salmon is baking, cook orzo according to package directions until al dente. Drain and rinse with cold water.
In a large bowl, combine cucumber, red onion, cherry tomatoes, parsley, cooked orzo, remaining lemon zest, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. Gently fold in feta cheese and capers if using.
For the creamy dill sauce, whisk together Greek yogurt, remaining dill, remaining garlic, 1 tablespoon lemon juice, and honey until smooth. Season with salt and pepper to taste.
To serve, place a portion of the cucumber lemon orzo on each plate, top with a salmon fillet, and drizzle with the creamy dill sauce.
Garnish with additional fresh dill and lemon wedges.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 490 kcal | Servings: 4 servings