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Honey Dijon Crusted Salmon with Creamy Lemon Garlic Orzo Recipe

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4.2 from 2 reviews

This Honey Dijon Crusted Salmon paired with Creamy Lemon Garlic Orzo is a delicious and elegant meal perfect for weeknight dinners or special occasions. The salmon is coated with a flavorful honey dijon crust and baked to perfection, offering a crispy topping and tender, flaky fish underneath. The orzo side is rich and creamy with zesty lemon and fragrant garlic, complemented by fresh basil and parmesan cheese, creating a comforting and satisfying pairing.

Ingredients

Honey Dijon Crusted Salmon

  • 2-4 Salmon Fillets
  • 2 tsp Paprika
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 tbsp Dijon Mustard
  • 3 tbsp Honey
  • 1/2 cup Panko Breadcrumbs

Creamy Lemon Garlic Orzo

  • 3 Garlic Cloves, minced
  • 3 tbsp Butter
  • Zest and Juice of 1 Lemon
  • 1 cup Orzo
  • 2 1/2 cups Bone Broth or broth of choice
  • 1/3 cup Heavy Cream
  • 1 cup Grated Parmesan
  • 1/4 cup Fresh Basil, chopped
  • Salt & Black Pepper to taste

Instructions

  1. Prepare the salmon: If using an air fryer, place the salmon fillets on the air fryer rack. If baking in the oven, preheat it to 400°F (200°C) and line a baking pan with parchment paper to place the fillets on.
  2. Season the salmon: Mix paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over the salmon fillets to coat them thoroughly with flavor.
  3. Make the honey dijon glaze: In a small bowl, combine the honey and Dijon mustard, stirring until well blended. Spread this mixture evenly over the top of each salmon fillet.
  4. Add the breadcrumb topping: Generously sprinkle the panko breadcrumbs over the honey dijon coated salmon fillets to create a crisp crust when cooked.
  5. Cook the salmon: Bake the salmon for 15-20 minutes in the oven or air fryer, or until the salmon is fully cooked through and the crust is golden and crisp.
  6. Start the orzo base: In a skillet over medium heat, melt the butter and add the minced garlic and lemon zest. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
  7. Cook the orzo: Add the orzo to the skillet and sauté for 1 more minute to toast slightly, then pour in the bone broth. Bring the mixture to a boil, cover tightly with a lid, reduce heat to low, and let it simmer for 12-15 minutes, stirring occasionally to prevent sticking.
  8. Finish the orzo: Stir in the heavy cream, grated Parmesan cheese, lemon juice, and chopped fresh basil. Season with salt and black pepper to taste. Continue simmering for another 2-3 minutes until the sauce is thick and creamy.
  9. Serve: Plate the creamy lemon garlic orzo alongside the honey dijon crusted salmon while warm. Enjoy this flavorful, comforting meal immediately.

Notes

  • You can adjust the sweetness of the honey dijon glaze by adding more or less honey according to your preference.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • Bone broth adds extra depth of flavor, but chicken or vegetable broth works fine as a substitute for the orzo.
  • If you do not have heavy cream, you can substitute with full-fat coconut milk or half-and-half for a lighter sauce.
  • Make sure to monitor the salmon closely toward the end of cooking to avoid overcooking, which can dry out the fish.

Find it online: https://recipesbyliza.com/honey-dijon-crusted-salmon-with-creamy-lemon-garlic-orzo-recipe/