Once water in medium pot is boiling, add orzo and cook until al dente, 4-5 minutes.

Remove from burner. Reserve 1 cup orzo cooking water. Drain orzo in a colander/strainer and set aside.

Reserve pot; no need to wipe clean.

While orzo cooks, continue recipe.

Trim woody ends off asparagus and cut into 2” lengths.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Cut mushrooms into 1/4" slices.

Coarsely chop walnuts.

Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner. Transfer salmon to a plate and tent with foil. Reserve pan; no need to wipe clean.

Return pot used to cook orzo to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pot and cook undisturbed until lightly browned, 3-4 minutes.

Add asparagus, lemon n herb seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms are tender, 1-2 minutes.

Add 1/3 cup reserved orzo cooking water (reserve remaining for sauce). Stir occasionally until asparagus is tender, 3-4 minutes.

Stir in orzo and remove from burner. Cover and set aside.

Return pan used to cook salmon to medium heat. Add butter to hot pan and cook until butter is melted and begins to brown and smell “nutty”, 1-2 minutes.

Stir in walnuts, 1 Tbsp. lemon juice, 1 tsp. lemon zest, 1/4 cup remaining orzo cooking water, and a pinch of salt. Bring to a boil. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with sauce. Squeeze lemon wedges over to taste. Bon appétit!