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1. Preheat your oven to 200°C (400°F). Finely dice the shallots and mince the garlic. Zest the lemon and set the zest aside, then cut the lemon in half for juicing later. Roughly chop most of the fresh dill, reserving a few fronds for garnish.
20 g Fresh dill,
3 clove Garlic cloves,
2 piece Shallots,
1 piece Lemon
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2. Heat the olive oil in a large oven-safe pan or baking dish on the hob over medium heat. Add the shallots and cook for 3–4 minutes until softened. Add the garlic and cook for a further 1 minute until fragrant.
3 clove Garlic cloves,
2 piece Shallots,
2 tbsp Extra virgin olive oil
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3. Add the orzo to the pan and stir to coat in the oil. Pour in the stock and milk, then stir in both mustards, the capers, lemon zest, half the juice of the lemon, salt, and black pepper. Bring to a gentle simmer, stirring frequently, for 2 minutes.
300 g Orzo,
400 ml Whole milk,
400 ml Chicken or vegetable stock,
2 tbsp Wholegrain mustard,
1 tbsp Dijon mustard,
0.5 piece Lemon,
1 tbsp Capers,
1 tsp Salt,
0.5 tsp Black pepper
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4. Remove the pan from the heat and stir in the Greek yoghurt and chopped dill until fully incorporated. The yoghurt should blend smoothly into the liquid — do not add it while the liquid is rapidly boiling to prevent it from splitting.
200 g Full-fat Greek yoghurt,
20 g Fresh dill
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5. Cut the salmon fillets into large chunks (about 4–5 cm / 2 inches). Nestle them into the orzo mixture, pressing them down slightly so they are half-submerged. Scatter the grated Parmesan evenly over the top.
600 g Salmon fillets (skinless, boneless),
30 g Parmesan (finely grated, for topping)
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6. Cover the dish tightly with a lid or foil and bake for 20 minutes. Remove the cover and bake for a further 8–10 minutes until the orzo has absorbed the liquid and is tender, the salmon is cooked through, and the top is lightly golden.
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7. Remove from the oven and let the dish rest for 3–4 minutes — this allows the sauce to settle to a silky, creamy consistency. Squeeze over the remaining lemon juice, scatter reserved dill fronds on top, and serve immediately straight from the dish.
20 g Fresh dill,
0.5 piece Lemon
