Description
Experience restaurant-quality flavor in just 30 minutes with this one-pan wonder. Tender salmon, crisp asparagus, and creamy orzo pasta combine with bright lemon and savory garlic. Perfect for busy weeknights when you crave something special.
Ingredients
- 1 pound center-cut salmon, cut into 4 pieces
- 1 bundle fresh asparagus, ends trimmed
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 whole shallot, minced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1/4 cup half and half
- 1/2 cup freshly grated Parmesan cheese
- 1 whole lemon, zested and juiced
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
1. Preheat your oven to 400°F and line a sheet pan with parchment paper. Pat salmon dry with paper towels. Trim asparagus ends where they naturally snap off.
2. Place salmon skin-side down on the prepared pan. Arrange asparagus in a single layer beside the salmon. Drizzle one tablespoon olive oil over everything, then season with salt and pepper.
3. Slide the pan into your preheated oven. Roast for 15 minutes or until salmon flakes easily with a fork and asparagus is tender-crisp.
4. While salmon roasts, heat remaining olive oil and butter in a large skillet over medium heat. Add minced shallot and cook for 2-3 minutes until soft and translucent. Stir in garlic and cook one more minute until fragrant.
5. Add orzo to the skillet and stir to coat with the oil mixture. Pour in half cup of vegetable broth and let it simmer. Keep adding broth in half-cup increments as it absorbs, stirring frequently for about 12-15 minutes until orzo is creamy and tender.
6. Stir in half and half, Parmesan cheese, lemon zest, fresh dill, and salt. Keep stirring until cheese melts and no excess liquid remains. The orzo should be thick and creamy.
7. Spoon creamy orzo into shallow bowls. Break salmon into large chunks and place on top of the orzo along with roasted asparagus.
8. Finish with a squeeze of fresh lemon juice and extra dill for garnish. Serve immediately.
Notes
Fresh salmon beats frozen for best texture. Look for bright pink flesh with no fishy smell.
Center-cut pieces cook more evenly than tail sections.
Asparagus should snap cleanly when bent. Adjust cooking time for thickness.
Fresh dill adds brightness that dried cannot match.
Orzo looks like rice but it’s actually pasta. Regular orzo works perfectly.
Fresh lemon zest and juice create layers of citrus flavor.
Half and half makes creamy sauce without being heavy. Heavy cream works for richer results.
Freshly grated Parmesan melts smoother than pre-shredded.
Room temperature salmon cooks more evenly than cold.
Stir orzo like risotto for the creamiest texture.
Leftover orzo reheats well with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 400mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg