Salmon and Asparagus Orzo Recipe

Name: Salmon and Asparagus Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Uncooked Orzo; 2 Tablespoons Olive Oil; 2 whole Salmon Filets, Approx 3/4 Lb Each; 1 teaspoon Salt, Divided; 1 teaspoon Ground Black Pepper, Divided; 1 teaspoon Cayenne Pepper, Divided; 3 cloves Garlic, Minced; 1 bunch Asparagus, Cleaned And Cut Into Pieces; 1 whole Lemon; 2 teaspoons Dried Dill Weed; 3/4 cups Low Fat Milk; 2 Tablespoons Flour; 1/4 cups Parmesan Cheese, Grated

Servings: persons

8 ounces, weight Uncooked Orzo
2 Tablespoons Olive Oil
2 whole Salmon Filets, Approx 3/4 Lb Each
1 teaspoon Salt, Divided
1 teaspoon Ground Black Pepper, Divided
1 teaspoon Cayenne Pepper, Divided
3 cloves Garlic, Minced
1 bunch Asparagus, Cleaned And Cut Into Pieces
1 whole Lemon
2 teaspoons Dried Dill Weed
3/4 cups Low Fat Milk
2 Tablespoons Flour
1/4 cups Parmesan Cheese, Grated

1
Cook orzo according to package directions.
2
Heat oil over medium high heat in large saute pan.
3
Season salmon with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cayenne.
4
Place salmon into the heated olive oil.
5
Add garlic and asparagus to pan (placing around the salmon).
6
Squeeze lemon over asparagus and salmon.
7
Cover pan and cook for 5 minutes.
8
Then flip over the salmon and stir the asparagus.
9
Season with remaining 1/2 teaspoon of salt, black pepper and cayenne, and 2 teaspoons of dill weed.
10
Cook for an additional 4 to 5 minutes, or until salmon is just cooked through.
11
Remove salmon and asparagus from the pan.
12
Break salmon into bite size pieces and cover to keep warm.
13
Add milk into the saute pan, bring to a simmer and whisk in flour.
14
Once flour is whisked in, stir in Parmesan cheese until it melts.
15
Let it simmer until sauce is desired consistency.
16
If its too thin, let it simmer a bit longer.
17
If its too thick, add a little more milk.
18
Remove sauce from heat, stir in the cooked orzo, salmon and asparagus (along with any juices).
19
Taste to see if additional seasoning is needed.
20
I added a little salt and pepper.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Uncooked Orzo, 2 Tablespoons Olive Oil, 2 whole Salmon Filets, Approx 3/4 Lb Each, 1 teaspoon Salt, Divided, and more.

Yes, Salmon and Asparagus Orzo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon and Asparagus Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions