This salmon and asparagus orzo is a quick, fresh and flavour-packed meal that's perfect for busy weeknights. With tender salmon, vibrant asparagus and soft orzo pasta all cooked in one pan, it's a simple dish that feels light yet satisfying.
Enjoy this delicious salmon dish with some crusty bread and maybe a cheeky glass of white wine! It'll keeps in the fridge for 2 to 3 days and can be reheated gently with a splash of water or stock.
Tips
- Optional variations:
- Spinach and salmon orzo - swap the asparagus for baby spinach, adding it in for the last 3 minutes of cooking.
- Prawn and asparagus orzo - swap the salmon for raw king prawns, adding them in for the last 5 minutes of cooking.
- Chicken and asparagus orzo - swap the salmon for bite sized chunks of skinless boneless chicken thighs, adding them in at the same time as the garlic, and use chicken stock.
- Low calorie version - leave out the mascarpone.
- This salmon and asparagus orzo recipe is easily halved if you're cooking 2 people.
Frequently Asked Questions
Yes - orzo can be cooked like risotto in stock, making it perfect for one-pan meals.
Lemon, garlic, herbs and light creamy sauces all pair beautifully.
Yes - just thaw fully before cooking for best results.
Cook it briefly and finish it gently in the pan or sauce.
Yes - add mascarpone, double cream, crème fraiche or cream cheese for a richer version.
Yes - it's balanced with protein, vegetables and carbs.
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How to make this Salmon and Asparagus Orzo
Ingredients
- 2 tbsp olive oil
- 1 red onion (approx. 120g), finely chopped
- 2 cloves garlic, crushed
- 115ml white wine
- 500ml fish or vegetable stock (made using a stock cube or pot)
- 1 lemon, half zested and juiced and half cut into wedges
- 300g orzo
- Salt and freshly ground black pepper
- 4 salmon fillets (weighing approx. 120g each), skin removed
- 360g asparagus, woody ends snapped off and cut into 3cm to 5cm pieces
- 50g mascarpone
- parmesan, grated, to garnish
Instructions
- Heat the oil in a large shallow casserole, skillet or frying pan over a medium low heat. Fry the onion for 6to 8 minutes, until softened but not golden, stirring occasionally. Stir in the garlic and cook for 2 minutes, then turn the heat up to medium and pour in the wine. Bring to a simmer and cook for 1 to 2 minutes so that the alcohol evaporates.
- Pour the stock into the casserole and stir in the lemon zest, juice and orzo. Season well with salt and freshly ground black pepper and cook for 4 minutes before nestling the salmon fillets in. Cook for 3 minutes, then add in the asparagus pieces, stirring gently to cover them. If it's starting to seem a bit dry, pour in a little water. Turn the salmon fillets over and cook for another 3 minutes, until the salmon is cooked through and the asparagus and orzo are tender.
- Stir in the mascarpone breaking up the cooked salmon fillets into chunky flakes. Serve with the lemon wedges and garnish with grated parmesan and freshly ground black pepper.
Serving suggestions
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Salmon and Asparagus Orzo
Ingredients
- 2 tbsp olive oil
- 1 red onion (approx. 120g) finely chopped
- 2 cloves garlic crushed
- 115 ml (½ cup) white wine
- 500 ml (2 cups) fish or vegetable stock (made using a stock cube or pot)
- 1 lemon half zested and juiced and half cut into wedges
- 300 g (10.6 oz) orzo
- salt and freshly ground black pepper
- 4 salmon fillets (weighing approx. 120g each) skin removed
- 360 g (12.7 oz) asparagus woody ends snapped off and cut into 3cm to 5cm pieces
- 50 g (1.8 oz) mascarpone
- parmesan grated, to garnish
Instructions
- Heat the oil in a large shallow casserole, skillet or frying pan over a medium low heat. Fry the onion for 6 to 8 minutes, until softened but not golden, stirring occasionally. Stir in the garlic and cook for 2 minutes, then turn the heat up to medium and pour in the wine. Bring to a simmer and cook for 1 to 2 minutes so that the alcohol evaporates.
- Pour the stock into the casserole and stir in the lemon zest, juice and orzo. Season well with salt and freshly ground black pepper and cook for 4 minutes before nestling the salmon fillets in. Cook for 3 minutes, then add in the asparagus pieces, stirring gently to cover them. If it's starting to seem a bit dry, pour in a little water. Turn the salmon fillets over and cook for another 3 minutes, until the salmon is cooked through and the asparagus and orzo are tender.
- Stir in the mascarpone breaking up the cooked salmon fillets into chunky flakes. Serve with the lemon wedges and garnish with grated parmesan and freshly ground black pepper.
Notes
- Optional variations:
- Spinach and salmon orzo - swap the asparagus for baby spinach, adding it in for the last 3 minutes of cooking.
- Prawn and asparagus orzo - swap the salmon for raw king prawns, adding them in for the last 5 minutes of cooking.
- Chicken and asparagus orzo - swap the salmon for bite sized chunks of skinless boneless chicken thighs, adding them in at the same time as the garlic, and use chicken stock.
- Low calorie version - leave out the mascarpone.
- This salmon and asparagus orzo recipe is easily halved if you're cooking 2 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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