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Creamy Lemon Parmesan Orzo with Salmon and Asparagus

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Creamy lemon parmesan orzo with salmon and asparagus is a bright and comforting spring meal made in one pan. Tender salmon and crisp asparagus are roasted while creamy orzo simmers on the stovetop with parmesan, lemon, and dill for a fresh, satisfying dinner ready in 30 minutes.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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 and toss the asparagus to coat. Season with salt and pepper. Roast for 15 minutes, until the salmon flakes easily and asparagus is tender.
  3. In a large nonstick skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the minced shallot and sauté for 2–3 minutes until translucent. Add the garlic and cook for 1 minute more until fragrant.
  4. Add the orzo and stir to coat. Toast lightly for 1–2 minutes until glossy.
  5. Gradually add the vegetable broth, ½ cup at a time, stirring occasionally and letting the liquid absorb before adding more. Cook until the orzo is tender and creamy, about 12–15 minutes total.
  6. Stir in the half & half, parmesan, lemon zest, dill, and salt. Mix until creamy and fully combined. Remove from heat.
  7. Spoon the creamy orzo into bowls. Flake the roasted salmon into large chunks and arrange on top with the roasted asparagus. Finish with a squeeze of lemon juice and garnish with additional dill or lemon slices, if desired.

Notes

  • Use gluten-free orzo or arborio rice for a gluten-free version.
  • Swap fresh dill with 1 teaspoon dried dill if needed.
  • Add a splash of lemon juice at the end for a brighter lemon flavor.
  • For dairy-free, use plant-based cream and vegan parmesan.
  • Leftovers can be reheated with a splash of broth or milk to restore creaminess.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-lemon-parmesan-orzo-with-salmon-and-asparagus/