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

Cast Iron

Ingredients

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Preheat oven to 180°C fan-forced.
Heat olive oil in the Lodge Double Dutch Oven over medium heat. Add onion and garlic and cook, stirring frequently until fragrant and translucent.
Stir in orzo and toast for 1 minute. Pour in the Sauvignon Blanc and stir, then add the hot stock and stir to combine.
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.
Stir through the butter, lemon zest & juice, spinach, chopped herbs, and salt.
While the orzo is cooking, make the spring onion pesto. Heat the olive oil in the Lodge 16cm Skillet over medium heat.
Add garlic, spring onion, and almonds and cook, stirring occasionally, for 2-3 minutes until fragrant and lightly golden.
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.
Pat the salmon dry and season generously on both sides.
Heat a thin layer of olive oil in the Lodge 30 cm skillet over medium-high heat. Place salmon skin-side down and press gently for the first 30 seconds.
Cook for 4-5 minutes, until the skin is crisp. Then, flip and cook for 1-2 minutes more, until cooked to your liking.
Serve everything at once and enjoy warm.