Baked Salmon

Directions

• Preheat the oven to 350 and line a 1/4 sheet pan with parchment paper and set aside.
• To prep salmon, brush the skin with olive oil then place on the sheet pan skin side down. Season with fine sea salt and a few turns of freshly cracked black pepper.
• Place the prepped salmon in the refrigerator while you make the sauce.
• In a small bowl, place Anne’s Lemon Sumac Toum, dill and the juice of half the lemon. Stir together then remove 1/4 cup to brush on the salmon evenly distributing. Reserve the rest to make the sauce for your orzo pasta.
• Bake the salmon for 20 minutes and cook orzo according to the package directions. I cook ours 8-9 minutes in salted water and don’t forget to save the water.
• When your salmon is done baking, tent with foil to keep warm while you finish the orzo.
• When pasta is done cooking drain, don’t rinse and place in medium sized bowl.
• In another small bowl add the reserved Anne’s Toum Sauce, the other half of the juiced lemon and 3 tablespoons of the reserved pasta water. Stir together to incorporate and season with salt to taste. *Add this sauce to your orzo while it’s still hot for a more luscious consistency.
• Spoon orzo on a platter then place salmon on top. Finish with a little extra salt & pepper, a squeeze of fresh lemon and garnish with fresh dill & dill or fennel flowers if desired. Also, don’t forget to add a little spoon or two of Anne’s Toum to enjoy with your salmom.