How can I make this vegetarian?

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.

The asparagus in the grocery store isn't great right now. What else could I use?

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).

Can I sub rice for the orzo to make it gluten-free?

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.

Creamy Lemon Parmesan Orzo with Salmon and Asparagus

Name: Creamy Lemon Parmesan Orzo with Salmon and Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

Creamy Lemon Parmesan Orzo with Salmon and Asparagus

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5 from 2 reviews

Creamy lemon parmesan orzo with salmon and asparagus is a beautiful, nourishing and simple spring dinner! Make this complete meal in just 30 minutes.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Mains, Entreés
Method: Oven
Cuisine: American

Ingredients

Scale

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

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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.