Crispy-Skinned Salmon with Creamy Orzo & Roasted Broccolini in Lemon-Caper Emulsion

Ingredients

• 2 fillets salmon fillets, skin-on, 6 oz each, pat dry before cooking
• 3/4 cup orzo pasta, whole wheat preferred
• 8 oz broccolini, trimmed
• 4 tbsp extra virgin olive oil, divided
• 3 tbsp mascarpone cheese, room temperature
• 3 tbsp fresh lemon juice, freshly squeezed
• 2 tbsp capers in brine, drained and rinsed
• 2 tbsp fresh dill, chopped
• 1 1/2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth, low-sodium
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Toss broccolini with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes until charred and tender.