Salmon & Creamy Dill Sauce

with Lemon Orzo & Asparagus

with Chicken Breasts

30 min

This flavorful dish features flaky, crispy skin salmon served over a bed of tender orzo—tossed with sautéed vegetables and a squeeze of fresh lemon juice. You'll top it off with a dollop of bright, tangy dill sour cream.

Details

Nutrition

630 Cal/serving

See details

Ingredients

2 each

Boneless, Skinless Chicken Breasts

4 oz

Orzo Pasta

1 each

Lemon

6 oz

Asparagus

1 bunch

Dill

¼ cup

Sour Cream

2 tbsp

Mayonnaise

1 each

Red Onion

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 4

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 point 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.

Instructions

step 1

Prepare the ingredients

step 2

Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

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 plate. Cover with foil to keep warm.

*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 cooked chicken with the finished pasta. Top the chicken with the creamy dill sauce. Enjoy!

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