Salmon With Herb and Citrus Orzo

Clipped from a magazine many years ago. This recipe is as written, but I do a couple of things differently. I use dried dill instead of fresh and cut it down to 2 tbsp. I think fresh might be better, but fresh dill is not something I keep on hand. Also, it is important that the lemon zest be fresh, not the dried that you buy in the store. Something happens to lemon zest when it is bottled!

• Ready In: 30 mins
• Serves: 4

Ingredients

• ORZO

• 1⁄4 cup olive oil
• 1  red onion, diced
• 8  ounces mushrooms, sliced
• 8  ounces orzo pasta, uncooked
• 1 (14 1/2ounce) can chicken broth
• 4  tablespoons fresh dill, chopped
• 2  tablespoons lemon zest, finely grated
• 1⁄2 cup  sliced almonds
•  salt and pepper

• SALMON

• 3  tablespoons olive oil
• 4 (5 ounce)  salmon fillets, boneless and skinless
•  salt and pepper
•  lemon wedge

Directions

1. Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
2. Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
3. Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
4. Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
5. While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
6. To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.