Description
Lemon Garlic Orzo with Salmon and Asparagus delivers restaurant-quality dinner without the fuss. Tender salmon, crisp asparagus, and creamy orzo come together in just 30 minutes with bright, fresh flavors.
Ingredients
- 1 pound center cut salmon, cut into 4 pieces
- 1 bundle asparagus, ends trimmed
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 whole shallot, minced
- 2 cloves garlic, minced
- 1 cup orzo
- 2 cups vegetable broth
- 1/4 cup half & half
- 1/2 cup Parmesan cheese, freshly grated
- 1 whole lemon, zested and juiced
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
1. Preheat oven to 400°F. Line a sheet pan with parchment paper. Pat salmon dry with paper towels and place skin-side down on pan. Trim asparagus ends and arrange alongside salmon in single layer.
2. Drizzle 1 tablespoon olive oil over salmon and asparagus. Toss asparagus to coat well. Season everything with salt and pepper. Roast in oven for 15 minutes until salmon flakes easily with fork.
3. While salmon roasts, heat remaining olive oil and butter in large nonstick skillet over medium heat. Add minced shallot and cook 2-3 minutes until translucent. Add garlic and cook 1-2 minutes until fragrant.
4. Add orzo to pan and stir to coat with butter mixture. Cook 1 minute until glossy. Pour in 1/2 cup vegetable broth and let simmer. Add more broth in 1/2 cup increments as liquid absorbs, stirring occasionally. Continue for 12-15 minutes until orzo turns creamy and tender.
5. Stir in half & half, Parmesan, lemon zest, dill, and salt. Mix until cheese melts completely and sauce turns silky. Remove from heat when no excess liquid remains.
6. Spoon creamy orzo into shallow bowls. Break salmon into 1-2 inch chunks and place on top with roasted asparagus. Finish with squeeze of fresh lemon juice and extra dill. Garnish with lemon slices.
Notes
Use freshly grated Parmesan for best melting quality. Pre-shredded cheese creates grainy sauce.
Add broth gradually to create risotto-like texture. Don’t dump it all at once.
Salmon continues cooking after removing from oven. Take it out when just barely done in center.
Reserve a few tablespoons hot broth before adding all to orzo. Use to loosen sauce if it seems too thick.
Store leftovers up to 2 days. Orzo absorbs liquid as it sits. Add splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean