Crispy-Skin Salmon with Lemon Herb Orzo, Spring Onion Pesto & Charred Greens

dinner lunch
SERVES 4
Prep time 20mins
cook time 30mins

Bring restaurant-quality flavour home with this Crispy-Skin Salmon with Lemon Herb Orzo, Spring Onion Pesto & Charred Greens recipe. Cooked to perfection in your favourite Lodge Cast Iron skillets and Dutch oven, this vibrant dish celebrates fresh ingredients, bold flavours, and the joy of cooking with Lodge cast iron.

INGREDIENTS                                                                      

Lemon Herb Orzo - Lodge Cast Iron Double Dutch Oven 4.7L

  • 1 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, finely copped

  • 1 1/2 cups orzo

  • Finely grated zest and juice of 1 large lemon

  • 1/2 cup Sauvignon Blanc

  • 3 cups chicken stock, hot

  • 1 cup baby spinach

  • ¼ cup fresh parsley, chopped

  • 1/4 cup fresh dill, chopped

  • 1 tsp salt

  • 25g butter

Spring Onion Pesto - Lodge Cast Iron Skillet 16cm

  • 2 tbsp olive oil

  • 2 cloves garlic, finely chopped

  • 4 spring onions, white and pale green parts, thinly sliced

  • ¼ cup almonds

  • 1 cup fresh soft herbs (mix of dill, mint and parsley)

  • Finely grated zest and juice of 1 lemon

  • ¼ cup extra virgin olive oil (plus more to taste)

  • ¼ tsp salt

Charred Greens - Lodge Cast Iron Skillet 20cm

  • 1 tbsp olive oil

  • 1 bunch broccolini, trimmed

  • 1 zucchini, sliced into batons

  • 1 bunch asparagus, trimmed

Crispy-Skin Salmon - Lodge Cast Iron Skillet 30cm

  • 4 salmon fillets, skin-on

 

METHOD

  1. Preheat oven to 180°C fan-forced.

  2. Heat olive oil in the Lodge Double Dutch Oven over medium heat. Add onion and garlic and cook, stirring frequently until fragrant and translucent.

  3. Stir in orzo and toast for 1 minute. Pour in the Sauvignon Blanc and stir, then add the hot stock and stir to combine.

  4. Cover with the lid and bake for 15 minutes, until the liquid is absorbed and the orzo is tender. Remove the lid and finish baking uncovered for 5 minutes.

  5. Stir through the butter, lemon zest & juice, spinach, chopped herbs and salt.

  6. While the orzo is cooking, make the spring onion pesto. Heat the olive oil in the Lodge 16cm Skillet over medium heat.

  7. Add garlic, spring onion and almonds and cook, stirring occasionally, for 2-3 minutes until fragrant and lightly golden.

  8. Cool slightly, then add to a blender along with the herbs, lemon zest & juice, extra virgin olive oil, salt, and a good season of pepper. Blend until smooth, loosening with a splash of water if needed.

  9. Heat the Lodge 20cm Skillet over medium-high heat with a drizzle of oil. Add greens in batches and let them blister and char lightly. Season with salt and pepper.

  10. Pat the salmon dry and season generously on both sides.

  11. Heat a thin layer of olive oil in the Lodge 30cm skillet over medium-high heat. Place salmon skin-side down and press gently for the first 30 seconds.

  12. Cook for 4-5 minutes until the skin is crisp, then flip and cook 1-2 minutes more until cooked to your liking.

  13. Serve everything at once and enjoy warm.

    Recipe by: Olivia Moore