Creamy lemon parmesan orzo with salmon and asparagus is a beautiful, nourishing and simple spring dinner! Make this complete meal in just 30 minutes.
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Oh, do I love this meal!
If there’s a dinner that simply radiates spring, it’s this one. A creamy and bright base of orzo bursting with lemon, parmesan and dill; a pile of roasted and slightly charred asparagus; perfectly cooked salmon chunks. It feels balanced and even a little sophisticated but goes from start to finish in 30 minutes.
This is a great Sunday dinner for those days when everyone is happily playing outside and you haven’t thought about cooking once, then suddenly you realize it’s 5:00. I don’t know about you, but I really love a hearty and satisfying meal to start off the week on a healthful note. This might be your new favorite.
Here’s what you need to make it:
Ingredients
- salmon – I prefer a center-cut piece, or you can also buy already cut filets
- asparagus or any heartier vegetable since it will be roasted
- olive oil & butter
- shallots & garlic for flavor
- orzo, which is a small rice-shaped pasta
- vegetable broth
- half & half (or heavy cream if that’s what you have)
- parmesan cheese, always fresh-grated
- more flavor: lemon, dill, salt
Step-by-Step Instructions
For this meal, you’ll start by getting the salmon and asparagus in the oven. These all go on one sheet pan, are seasoned simply with olive oil, salt and pepper and then roasted for about 15 minutes.
While your oven components are roasting, you then cook the orzo similar to a risotto following these steps:
- Sauté the orzo in some aromatics (shallots, garlic)
- Add broth (half cup at a time), stirring frequently and letting the pasta soak up the liquid in between each addition. This step will take about 12-15 minutes, so is perfectly timed to finish at the same time as the salmon and asparagus.
- Once all broth has been added and the last bit has been absorbed, you’ll finish by stirring in the half & half, parmesan, dill, lemon zest and salt. The cheese melts, the flavors really soak into the pasta. It’s lovely! Remove from heat.
I like to use a spoon or fork to break up the salmon in chunks before plating (see photo above), but you could totally leave the filets whole if you prefer.
How to Plate and Serve
To plate this meal, start by spooning some of the creamy lemon parmesan orzo into a shallow bowl, then top with asparagus and salmon chunks. Finish with a squeeze of lemon. Garnish with extra dill and lemon slices.
FAQs and Substitutions
You can leave the salmon off and I think this meal would still be satisfying due to the butter and cheese in the orzo. It’s kind of like an elevated mac & cheese. You would probably get more like 2-3 servings by serving this way.
I think zucchini would be great here too and it’s pretty reliable any time of year. Slice it in 1″ chunks (any thinner and it might get overcooked in the oven).
Yes, you definitely could! Use arborio rice (affiliate link) for an authentic risotto feel. I’m not sure on the cook time because I haven’t made it this way, but I’m guessing it would take about 15-20 minutes. Same method though. You might need more broth too, just keep tasting it as you go and cook until the rice is tender.
I really appreciate a recipe that involves all components. No need to think about sides with this one, it’s all here. I hope you give it a try!
3 More Spring Recipes to Love:
PrintCreamy Lemon Parmesan Orzo with Salmon and Asparagus
Creamy lemon parmesan orzo with salmon and asparagus is a beautiful, nourishing and simple spring dinner! Make this complete meal in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains, Entreés
- Method: Oven
- Cuisine: American
Ingredients
- 1 pound center cut salmon, fat trimmed, then cut into 4 equal size pieces
- 1 bundle asparagus, ends trimmed
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup orzo
- 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
Instructions
- Preheat oven to 400° F. Line a sheet pan with parchment paper.
- Pat salmon filets dry and lay on the prepared sheet pan, skin side down. Next add the asparagus and arrange so that everything is in one single layer and not touching. Drizzle everything with one tablespoon of the olive oil (toss asparagus to coat well). Season everything with salt and pepper to taste. Move pan into the preheated oven and roast for 15 minutes or until the salmon is cooked through and flakes easily.
- Meanwhile, heat the remaining tablespoon of olive oil and the butter over medium heat in a large nonstick skillet. Add shallot and cook for 2-3 minutes until translucent. Add garlic and cook 1-2 more minutes, just until fragrant. Add the orzo, stir to coat, and cook for 1-2 minutes until glossy. Add 1/2 cup vegetable broth. Let it simmer, then when the liquid is mostly cooked off, add 1/2 cup more. Continue to do this until all of the broth has been added and orzo is creamy and tender (should take about 12-15 minutes). Then add the half & half, parmesan, lemon zest, dill and salt. Stir until creamy and no extra liquid remains. Remove from heat.
- To serve: spoon the creamy orzo into shallow bowls (or plates); Use a spoon to separate salmon into 1-2″ chunks and place on top orzo along with the asparagus. Finish with a squeeze of lemon juice. Garnish with extra dill and lemon slices.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
Nutrition
- Calories: 570 calories
- Fat: 31 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 34 grams
Photos by Kaleigh McMordie
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Jackie says
Made this for dinner tonight. Such a great spring/summer recipe!
Emily Murtaugh says
We’ve made this twice now and will continue to forever. So so good! The orzo is on point! We add a little extra dill than the recipe calls for because we are such big fans. The lemon keeps it fresh. Very filling and satisfying meal.
Leanne says
Thank you so much for sharing Emily! Glad you guys liked this one!