Seared Salmon with Pea-Mint Orzo

Pat the salmon very dry and season with half the salt and the pepper. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat.

Lay the salmon skin-side down and press gently for 20 seconds. Cook for 5 to 6 minutes until the skin is crisp and the salmon is mostly opaque, then turn and cook for 1 to 2 minutes. Transfer to a warm plate.

In a saucepan, warm the remaining oil. Soften the shallot for 3 minutes, add the garlic for 30 seconds, then stir in the orzo.

Add the hot stock a ladle at a time, stirring often, for about 10 minutes. Add the peas and cook for 3 minutes more, until the orzo is tender but still has a little bite.

Remove from the heat. Stir in the parmesan, butter, lemon zest, 1 tablespoon lemon juice, mint, dill, and the remaining salt.

Spoon the pea-mint orzo into shallow bowls and top with the salmon, crisp skin facing up.