This bright, springy dinner pairs crispy walnut-crusted salmon with lemony orzo tossed with spring snap peas and fresh herbs. California walnuts shine as the star of the salmon crust, creating a deeply savory, golden crunch that contrasts beautifully with the tender fish. The orzo cooks up light and silky with lemon, garlic, and olive oil, while snap peas add fresh sweetness and texture. It’s vibrant, satisfying, and just elevated enough to make a simple weeknight dinner feel a little special.
1 cup California walnuts
⅓ cup panko breadcrumbs
¼ cup freshly grated Parmesan
½ tsp lemon zest
½ tsp smoked paprika
2 cloves garlic, grated
Kosher salt + black pepper
2 salmon fillets
1 egg, beaten
2 tbsp olive oil
1 tbsp olive oil or butter
½ small shallot, finely minced
3 cloves garlic, grated
½ cup dry white wine (optional)
3 cups chicken broth
1 cup dry orzo
1 cup snap peas, sliced
½ cup frozen peas, optional
1 cup freshly grated Parmesan, to taste
Zest + juice of ½ lemon, to taste
2 tbsp fresh dill, chopped, plus more for garnish
Lightly toast California walnuts in a dry skillet over medium heat for 3–4 minutes, until fragrant. Let cool, then finely chop, or add to a food processor and pulse until fine.
In a shallow bowl, combine the chopped walnuts, panko, Parmesan, lemon zest, grated garlic, smoked paprika, salt, and pepper.
Pat the salmon dry and season with salt, pepper, and a pinch of smoked paprika. Dip the top of each fillet into the beaten egg, then press firmly into the walnut mixture to coat.
Heat olive oil in a large skillet over medium heat. Place the salmon crust-side down and cook for 3–4 minutes until golden and crisp. Flip and cook for another 3–4 minutes until the salmon is cooked through. Transfer to a plate and finish with flaky salt. (Optional: keep warm in a 200°F oven.)
In the same pan, heat olive oil or butter over medium heat. Add the shallot and cook for 1–2 minutes until softened.
Add garlic and cook for about 30 seconds until fragrant. Pour in the white wine (if using) and let it simmer briefly.
Stir in the orzo and let it toast for 1 minute before adding the chicken broth and water. Season with salt and pepper. Simmer, stirring occasionally, for about 8–10 minutes until the orzo is tender and most of the liquid has been absorbed.
Stir in the snap peas (and frozen peas if using) and cook for 1–2 minutes until bright green and just tender.
Turn off the heat and stir in the Parmesan, lemon zest, lemon juice, and fresh dill. Adjust seasoning as needed.
Spoon the lemony orzo into bowls and top with the walnut-crusted salmon. Finish with fresh dill and extra lemon wedges.
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