Grilled Salmon with Lemon and Dill, Rice Pilaf and Roasted Asparagus

Ingredients

• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 cup Orzo Pasta
• 1.5 cup Long-Grain White Rice (rinsed well and drained)
• 4 cup Chicken Broth (low-sodium recommended)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • In a medium saucepan or pot with a tight-fitting lid, melt the butter and olive oil together over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
2. 2

   Toast Orzo and Rice

   • Add the dry orzo pasta to the pot. Stir constantly for 2-3 minutes until it turns a light golden brown.
   • Add the rinsed and drained long-grain rice. Continue to stir and cook for 1-2 minutes, until the edges of the rice grains appear translucent. This step is crucial for developing the pilaf's nutty flavor.
3. 3

   Simmer the Pilaf

   • Carefully pour in the chicken broth, then add the salt and black pepper. Stir once to combine.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with the lid, and let it simmer for 18-20 minutes. Do not lift the lid or stir during this time.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.