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jamaicanmircrzy
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Heat a skillet over medium-high heat. Add oil. Once hot, add salmon (if skin is on, skin side down). Cook for 6-7 minutes, then flip and cook other side 4-5 minutes or until cooked through. Take salmon out and place on a separate plate.
Add minced garlic to skillet, then add dry orzo. Mix around and let orzo toast for one minute. Pour in chicken stock, dill, and salt and use a whisk to scrape all the brown bits off the bottom of the skillet. Cook 5 minutes, stirring occasionally.
After 5 minutes, add the tomatoes and asparagus. Cook another 5 minutes, stirring often.
Add in lemon juice, milk, and parmesan cheese, and cook for another 3-4 minutes or until orzo has absorbed most of the liquid.
Nestle salmon fillets back into skillet and let heat through for about 2 minutes. Turn off heat.
Top with more parmesan and dill and serve!