Preparation

• Arrange the salmon skin-side down and remove the pin-bones with kitchen tweezers. Season both sides with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Place salmon in the pan and cook for 5-7 minutes until opaque. Flip and cook for another 3 minutes to desired doneness. Remove from pan.
• Add garlic to the pan and cook for 1 minute. Pour in white wine and scrape browned bits. Add stock, dill, salt, and orzo; bring to a boil. Cover and cook for 5 minutes.
• Stir in asparagus, reduce heat to medium-low, cover, and cook for 5-6 minutes until orzo is tender.
• Mix in lemon juice, tomatoes, and Parmesan. Cover and cook for 2 minutes, then return salmon to the pan.
• Slice the remaining lemon into wedges and serve with salmon and orzo.