Creamy lemon parmesan orzo with salmon and asparagus is a light yet satisfying spring dinner that brings together tender roasted salmon, crisp asparagus, and a velvety, lemony orzo base. This balanced one-pan meal is fresh, comforting, and ready in just 30 minutes — perfect for a weeknight dinner that still feels special.

Why You’ll Love This Recipe

This dish captures the brightness of spring with minimal effort. The orzo cooks risotto-style, becoming luxuriously creamy without the need for constant stirring, while the salmon and asparagus roast side by side in the oven for a fuss-free main and side combo. It’s wholesome, flavorful, and elegant enough for entertaining, yet simple enough for a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound center-cut salmon, fat trimmed and cut into 4 equal pieces
1 bunch asparagus, ends trimmed
2 tablespoons olive oil, divided
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
1 cup orzo pasta
2 cups vegetable broth
1/4 cup half & half (or a splash of heavy cream)
1/2 cup freshly grated parmesan cheese
1 lemon, zested
1 tablespoon finely chopped fresh dill
1/2 teaspoon salt
Black pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the salmon and asparagus: Pat salmon fillets dry and place them skin side down on the sheet pan. Arrange the asparagus beside the salmon in a single layer. Drizzle with 1 tablespoon olive oil, tossing the asparagus to coat evenly. Season everything with salt and pepper. Roast for 15 minutes, until the salmon flakes easily and the asparagus is tender.
3. Cook the orzo: In a large nonstick skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the shallot and sauté for 2–3 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
4. Add the orzo and stir to coat in the aromatics. Toast lightly for 1–2 minutes until glossy.
5. Gradually add the vegetable broth, ½ cup at a time, allowing the orzo to absorb the liquid before adding more. Continue until the broth is used up and the orzo is creamy and tender (about 12–15 minutes).
6. Stir in the half & half, parmesan, lemon zest, dill, and salt. Mix well until creamy and no liquid remains. Remove from heat.
7. Assemble the dish: Spoon the creamy orzo into shallow bowls or plates. Flake the salmon into large chunks and place on top with the roasted asparagus. Finish with a squeeze of fresh lemon juice and garnish with extra dill and lemon slices.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Vegetarian version: Skip the salmon and double the asparagus or substitute with roasted chickpeas for added protein.
• Different vegetables: Substitute asparagus with zucchini, green beans, or broccoli florets for variety.
• Herb twist: Try fresh parsley, basil, or tarragon instead of dill.
• Dairy-free option: Use a plant-based cream and vegan parmesan alternative.
• Whole grain version: Replace orzo with farro or brown rice (adjust cooking time accordingly).

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of vegetable broth or milk to restore creaminess. Avoid microwaving the salmon for too long to prevent it from drying out.

FAQs

How can I tell when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before roasting to ensure even cooking.

What if I don’t have orzo?

You can substitute small pasta shapes like couscous or even arborio rice for a risotto-style texture.

Can I make this ahead of time?

It’s best enjoyed fresh, but you can prepare the orzo in advance and reheat it with a little broth before serving. Roast the salmon just before serving for the best texture.

How do I make it gluten-free?

Use gluten-free orzo or arborio rice instead of regular orzo.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well if you’re not strictly vegetarian.

What type of salmon works best?

Center-cut salmon fillets are ideal because they cook evenly and stay moist.

Can I use dried dill instead of fresh?

Yes, use about 1 teaspoon of dried dill if fresh isn’t available.

How do I make this more lemony?

Add a splash of lemon juice or extra zest right before serving for more citrus brightness.

What sides go well with this dish?

It’s a complete meal on its own, but a side of mixed greens or a simple cucumber salad pairs beautifully.

Conclusion

Creamy lemon parmesan orzo with salmon and asparagus is a refreshing, comforting, and nutrient-rich meal that perfectly balances creaminess and brightness. With tender salmon, crisp vegetables, and a luscious lemon-dill sauce, it’s an easy dish that looks and tastes restaurant-quality — all in just half an hour.

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