Salmon and Asparagus Orzo

Cook orzo according to package directions.

Heat oil over medium high heat in large saute pan.

Season salmon with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cayenne. Place salmon into the heated olive oil. Add garlic and asparagus to pan (placing around the salmon). Squeeze lemon over asparagus and salmon. Cover pan and cook for 5 minutes.

Then flip over the salmon and stir the asparagus. Season with remaining 1/2 teaspoon of salt, black pepper and cayenne, and 2 teaspoons of dill weed. Cook for an additional 4 to 5 minutes, or until salmon is just cooked through.

Remove salmon and asparagus from the pan. Break salmon into bite size pieces and cover to keep warm.

Add milk into the saute pan, bring to a simmer and whisk in flour. Once flour is whisked in, stir in Parmesan cheese until it melts. Let it simmer until sauce is desired consistency. If it’s too thin, let it simmer a bit longer. If it’s too thick, add a little more milk.

Remove sauce from heat, stir in the cooked orzo, salmon and asparagus (along with any juices). Taste to see if additional seasoning is needed. I added a little salt and pepper.