Herby Salmon with Orzo Pasta and Green Onion Yogurt

Prep Time: 20 mins | Cook Time: 16 min | Course: Dinner | Serves: 4

Herby salmon is topped with creamy orzo pasta, then garnished with green onion yogurt and capers. 

Cherry Tomato Green Onion Orzo:

16 oz orzo, cooked per package 

4 oz cream cheese 

½ cup butter 

¾ cup heavy cream 

3 cloves garlic, minced

2 cups cherry tomatoes, halved 

2 green onions, chopped 

Salt and pepper, to taste 

Parmesan cheese, for serving 

Herby Salmon:

2 lbs Atlantic, sockeye, or Steelhead salmon

1 Tbsp olive oil 

1 lemon, zested (save juice for yogurt)

3 Tbsp minced fresh dill, green onion, or other fresh herbs

Salt and pepper, to taste 

Lemon wedges, for serving 

Green Onion Yogurt:

½ cup plain yogurt 

1 free onion, minced

1 tsp capers

Salt and pepper, to taste 

Cook the orzo and drain off the water. Return pasta to the pot and stir in cream cheese, butter, heavy cream, and garlic over low heat. When the butter has melted and been stirred in, turn the heat off. Stir in cherry tomatoes, green onions, salt, and pepper, and keep warm. 

Preheat a large skillet over medium-high heat with olive oil and season the salmon flesh side with herbs, lemon zest, salt, and pepper. Place flesh or herb-side down in the hot skillet and cook for 3 minutes. Turn the fish over and cook 2-3 minutes longer until medium-rare or done to your liking. 

Whisk yogurt with green onion, capers, seasoning, and the juice of the lemon that was zested for the salmon. 

Serve salmon with a dollop of yogurt and a lemon wedge, sprinkle Parmesan cheese over orzo, and garnish with green onions.