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1
Cook orzo according to package directions.
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2
Heat oil over medium high heat in large saute pan.
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3
Season salmon with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cayenne.
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4
Place salmon into the heated olive oil.
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5
Add garlic and asparagus to pan (placing around the salmon).
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6
Squeeze lemon over asparagus and salmon.
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7
Cover pan and cook for 5 minutes.
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8
Then flip over the salmon and stir the asparagus.
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9
Season with remaining 1/2 teaspoon of salt, black pepper and cayenne, and 2 teaspoons of dill weed.
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10
Cook for an additional 4 to 5 minutes, or until salmon is just cooked through.
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11
Remove salmon and asparagus from the pan.
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12
Break salmon into bite size pieces and cover to keep warm.
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13
Add milk into the saute pan, bring to a simmer and whisk in flour.
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14
Once flour is whisked in, stir in Parmesan cheese until it melts.
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15
Let it simmer until sauce is desired consistency.
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16
If its too thin, let it simmer a bit longer.
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17
If its too thick, add a little more milk.
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18
Remove sauce from heat, stir in the cooked orzo, salmon and asparagus (along with any juices).
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19
Taste to see if additional seasoning is needed.
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20
I added a little salt and pepper.
