Salmon & Creamy Dill Sauce
with Lemon Orzo & Asparagus
with Boneless, Skinless Chicken Breasts
Active:
35m
Total:
35m
Flaky, crispy skin salmon is served over a bed of tender orzo—tossed with sautéed vegetables and a squeeze of fresh lemon juice. It's topped off with a dollop of bright, tangy dill sour cream.
Details
Flaky, crispy skin salmon is served over a bed of tender orzo—tossed with sautéed vegetables and a squeeze of fresh lemon juice. It's topped off with a dollop of bright, tangy dill sour cream.
Nutrition per serving
49g Protein / 5g Fiber / 630 Calories
Valentine's Day
30g Of Protein
Air Fryer Instructions
Ingredients
2 each
Boneless, Skinless Chicken Breasts
4 oz
Orzo Pasta
6 oz
Asparagus
1 each
Red Onion
1 each
Lemon
1 bunch
Dill
¼ cup
Sour Cream
2 tbsp
Mayonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion(s). Pick the dill fronds off the stems; roughly chop the fronds. In a bowl, combine the sour cream, mayonnaise, chopped dill, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); season with salt and pepper.
step 2
Cook the pasta
step 3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, sliced the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 4
Cook the vegetables & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Transfer to the pot of cooked pasta. Add the juice of the remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the cooked chicken. Top the fish with the creamy dill sauce. Enjoy!
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion(s). Pick the dill fronds off the stems; roughly chop the fronds. In a bowl, combine the sour cream, mayonnaise, chopped dill, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); season with salt and pepper.
step 2
Cook the pasta
step 3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, sliced the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 4
Cook the vegetables & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Transfer to the pot of cooked pasta. Add the juice of the remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the cooked chicken. Top the fish with the creamy dill sauce. Enjoy!
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