This bright, springy dinner pairs crispy walnut-crusted salmon with lemony orzo tossed with spring snap peas and fresh herbs.
1 cup California walnuts, finely chopped
½ cup panko breadcrumbs
¼ cup freshly grated Parmesan
Zest of ½ lemon
1 clove garlic, grated
½ tsp smoked paprika (optional)
Kosher salt and black pepper
2 salmon fillets (~6 oz each)
2 tsp Dijon mustard
1 egg, beaten
1 Tbsp olive oil
Flaky salt
Lemon wedges, for serving
1 Tbsp butter
1 small shallot, finely minced
Kosher salt and black pepper
2–3 cloves garlic, grated
1 ½ cups dry orzo
½ cup dry white wine (optional)
2 ½ cups chicken broth
1 cup snap or frozen peas, sliced
1 cup freshly grated Parmesan, plus more for serving
¼ cup mascarpone, to taste
Zest of ½ lemon
Juice of ½ lemon
2 Tbsp fresh dill, chopped, plus more for garnish
Preheat oven to 200°F. Lightly toast the California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool, then finely chop or pulse briefly in a food processor.
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 lightly with salt and pepper. Brush with Dijon, then dip the top of each fillet into the beaten egg and 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 4–5 minutes until golden and crisp. Flip and cook another 2–3 minutes until cooked through (internal temp should reach 125–130°F for medium, or 135°F if you prefer it more well done). Transfer to a plate and finish with flaky salt. Keep warm in the 200°F oven while you finish the orzo.
In the same pan, leave the crispy bits and add the butter. Add the shallot with a pinch of salt and cook for 1–2 minutes until softened. Stir in the grated garlic and cook for about 30 seconds until fragrant.
Add the orzo and toast for 1–2 minutes, stirring to coat. Pour in the white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan
Add the chicken broth with a pinch of salt and bring to a gentle simmer. Cook, stirring occasionally, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in the snap peas (or frozen peas) and cook 1–2 minutes until bright green and just tender.
Turn off the heat and stir in the Parmesan, mascarpone, lemon zest, lemon juice, and fresh dill until creamy and glossy. Taste and adjust seasoning with salt and pepper.
Spoon the creamy lemony orzo into bowls and top with the walnut-crusted salmon. Finish with extra dill, Parmesan, and lemon wedges.
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