Salmon with Lemony Orzo

Instructions

1. Prepare the Zucchini

   3 min hands-on5 min waiting

   • Slice the zucchini into irregular chunks for a rustic texture.
   • Toss the zucchini with some olive oil, a pinch of salt, and black pepper.
   • Transfer to an air fryer basket in a single layer and air fry at 200°C (390°F) for 5 minutes.

2. Season the Salmon

   1 min hands-on

   • Pat the salmon fillets dry with paper towels.
   • Rub the salmon with some olive oil, a pinch of fennel seeds, salt, and black pepper.

3. Roast Tomatoes and Cook Salmon

   1 min hands-on8 min waiting

   • Add whole cherry tomatoes to the air fryer basket with the zucchini.
   • Place salmon fillets on top of the vegetables, skin-side down.
   • Lower air fryer temperature to 180°C (355°F) and cook for 8–10 minutes, checking for doneness.

4. Cook the Orzo Pasta

   2 min hands-on9 min waiting

   • Bring salted water to a rolling boil in a large pot.
   • Cook the orzo pasta until al dente, stirring occasionally.
   • Drain the orzo and set aside.

5. Prepare the Dressing

   2 min hands-on

   • Combine lemon juice, Dijon mustard, a pinch of salt, and black pepper in a bowl.
   • Whisk in the remaining olive oil until emulsified.

6. Combine the Salad

   2 min hands-on

   • Roughly chop fresh parsley.
   • Add roasted zucchini, cherry tomatoes, drained orzo, and parsley to the bowl with the dressing.
   • Toss gently to coat and distribute flavors.

7. Plate the Dish

   2 min hands-on

   • Divide the orzo salad among serving plates.
   • Top each portion with a salmon fillet.
   • Drizzle pesto sauce over the salmon.
   • Cooking tips:
   • Let the salmon rest at room temperature for 10–15 minutes before cooking to enhance flavor.
   • For a crunchier texture, cook the zucchini for an additional 1–2 minutes in the air fryer.
   • Use fresh lemon juice for a more vibrant and tangy flavor in the dressing.
   • Mix a teaspoon of pesto into the dressing for a creamier texture.